Isn’t spring divine?! I am sitting out in the sun, we have just had a backyard picnic and everyone is happy. Yesterday I received a request for jam. This picture has been on my computer for a while now, so I took this as a prompt to share it with you all. I actually use this in some other recipes that will be coming up. This jam is delicious and best of all it is incredibly quick and easy. We all love it, as do the many visitors who have tried it out. You can play around with the recipe until you find the perfect balance for your family, extra chia seeds will thicken the jam, extra maple syrup will increase the sweetness. You can add vanilla or lemon juice and also play around with other fruits, if you are using strawberries I would double the amount of chia seeds. I hope you like it.


2 cups of raspberries or blueberries, fresh or defrosted

2 tablespoons chia seeds

1 tablespoon maple syrup (optional)

Place all ingredients into your blender or food processor and pulse until combined, pour into a jar and place in the fridge for a couple of hours to thicken. Enjoy!

Did I mention how delicious this is with roasted almond butter?

  • Amanda

    Awesome idea!!!!! I’ve made chia gel before 🙂
    How long do you think it keeps in the fridge?

    • bianca

      Hi Amanda, I am glad you like the recipe. You can add a little lemon juice I have kept mine in the fridge for a week without any problems, you can also halve the recipe if you are only wanting a small amount. I hope this helps, be sure to let me know how you go. Many thanks, Bianca

  • Sarah

    What great timing. .I had chia jam on my list of things to make (and find a simple recipe for) this week. Just wondering, is the maple syrup just for a sweetener or does it have another purpose? I’ve used strawberries and raspberries as that’s what I had and don’t feel like it needs to be any sweeter. Can’t wait to try it! Just have to make some bread now

    • bianca

      Hi Sarah, the maple syrup is purely to sweeten so feel free to leave that out! The kids and I often make it without sweetener, however I found my husband and friends and family preferred the sweeter version. I hope you like it. Bianca. xx

  • Amy

    Do you think this would work with any other kind of berries?

    • bianca

      Yes Amy, absolutely, I would increase the chia seeds if using strawberries but otherwise I keep the recipe much the same. I hope you like it. Bianca

  • Denise

    Just wondering what lemon juice does, does it help it to set or is it just to balance out the sweetness?

    • bianca

      Hi Denise, the lemon juice is not necessary for setting but it does bring out the flavours and I like to use it if I am storing the jam for a couple of days. I hope that helps. Bianca

      • Millie Kemrer

        Isn’t the Vit. C in the lemon a natural preservative, and should prevent browning of produce?

        • Millie Kemrer

          Especially browning bananas.

  • Sarah

    I made this jam this morning with strawberries because they are so cheap at the moment. It’s totally delicious and my hubby is having on his Brookfarm Porrji in the morning. I’m waiting to have mine on my paleo coconut pancakes.

    • bianca

      Fabulous Sarah!! Thank you! I too think it is a quick and easy way to use up all of these strawberries. I have a few more strawberries and it would seem now is the perfect time to share them so I must get onto that! Enjoy your jam, thank you for taking the time to write. Bianca

  • Stacey

    Wow just made this tastes delicious already look forward to having on porridge tom thank you

    • bianca

      Thank you Stacey, I am glad you like it. I really appreciate you taking the time to write. Enjoy your porridge. Bianca

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  • Michelle

    How long will it last?

    • bianca

      I have added lemon juice to mine and kept it for a week without any problems, you can also halve the recipe. I hope that helps. Bianca

  • Roz

    Do you need to soak the chia seeds or just use them straight from the packet?

  • Rebecca Davies

    I made a peach and strawberry version of this and it is beautiful! Miss 16m likes to eat it as a pudding 🙂 but thats okay cause its just fruit (and a tiny bit of maple syrup). Will definitely make this again!! I’m thinking plum would be nice

  • Amy F

    Could you boil this and put in preserving jars? We have TONs of peaches and plums and am try to preserve them in a way that will make them last without adding refined sugar.

    • Not that I am aware of but you can freeze it if that helps???

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  • Tina Nutter

    Rhys absolutely LOVES your Raspberry Chia Jam!! He can’t even wait for it to set 😛
    He enjoys it on Banana Pancakes (which we had for breakfast this morning), mixed in yoghurt or on top of his Weetbix 🙂

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  • Jenna Thompson

    Finally, a sugar-free jam that doesn’t have six thousand ingredients! I tried the strawberry version and added more maple syrup to taste – still playing with the ratio as my partner wants it even sweeter… I personally prefer the strawberry twang to it because it’s on par with those house jams you get on sourdough bread at a boutique bakery/cafe. Thanks for the recipe!

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  • Katie Carstens

    Bianca, I’ve followed your site and Facebook for quite some time. Every recipe I’ve tried has been beyond delicious….thank you. I have an overflowing mandarin tree and would like to try this recipe with them. Can you suggest what I may have to do to convert for citrus?

    • Thank YOU Katie! I am so sorry for my delayed reply, we have been moving interstate! I haven’t made this with citris, it would take a bit of playing around and I wouldn’t want to suggest something I haven’t tested sorry! I would love to hear how you go with any recipes that you try. x