Chia Seed Jam



  • 125g raspberries, fresh or frozen
  • 3 Tbs chia seeds
  • 1 tsp lemon juice
  • 80 mls water (see note)

Note:  If you are using defrosted raspberries you may want to use a little less water as there is more juice than if using fresh raspberries. I had defrosted quite a lot of raspberries, so I tripled the recipe and it worked well. You may like to add more lemon juice, just check the taste and see how tart you like it.


Squash the berries a bit, then add the rest. Mix well and put in the fridge to set.

Because the mixture isn’t cooked, as for ordinary jam, keep in the fridge for up to a week. I divided my larger mixture into smaller containers and froze it.