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5 from 4 votes
chia jam
Raspberry Chia Seed Jam (without seeds)
Prep Time
25 mins
Total Time
25 mins

Chia seed jam is super quick and easy to make. It's raw, thickened with chia seeds, and doesn't rely on pectin or a ton of sugar to set. Not only is it vegan and paleo (as most regular jams are) but it's also raw, sugar-free, keto friendly.

Servings: 16 Tbsp.
Calories: 17 kcal
  1. Add the raspberries, monk fruit sweetener, and lemon juice into a high-speed blender. Blend for a couple of minutes, until the raspberries are completely pureed.

  2. Place a fine mesh sieve over a medium bowl. Pour the raspberry puree into the sieve. You'll end up with the raspberry juice in the bowl, and the pulp and seeds in the sieve. Using a large spoon, begin working the fruit through the sieve, leaving only the seeds behind. (It took me ~ 5 minutes to strain the 2 cups of raspberries).

  3. Add the ground chia seeds. Stir until well combined.

  4. Cover and place the jam in the refrigerator for at least 30 minutes. ( The chia seeds will absorb the fruit juices, swell, and thicken the mixture to a jelly-like substance).

  5. Once set, transfer the jam into canning glass jars with a lid. Store in the refrigerator for 1-2 weeks. For long term storage, freeze for up to 3 months.

Recipe Notes

*If you use a different sweetener, you might need to adjust the quantity of the sweetener. Also, if you use a liquid sweetener, you might need to add slightly more chia seeds.

Total time does not include letting the jam set (~ 30 minutes).

Nutrition Facts
Raspberry Chia Seed Jam (without seeds)
Amount Per Serving (1 Tbsp.)
Calories 17 Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.