Raspberry Chia Jam
February 4, 2024

Good Morning- Happy Sunday🙏🫶🏻

Sunday’s are for waffles (double batch to freeze for quick breakfast), church, a nice Sunday dinner, laundry (boo, haha), game day🏈🏈 (which is on every tv in our house- sometimes with more than one sport at a time- my teen boys are sports crazy), haha, AND I usually make a batch of chia jam for the week.

I love a fresh made chia jam which is so easy and can be used for toast, yogurt, waffles, oatmeal, etc etc. it’s so much better than any store bought jam as you control the sugar, and the addition of the chia is like magic for your gut! It adds protein, fibre and omega3 fatty acids- natures gifts all in one seed.

There are several ways to make this but here’s a base recipe you can use any berries.


  • 2 tbsp chia seeds
  • 1 cup frozen (or fresh) raspberries, thawed (any berry works)
  • juice of 1 medium orange
  • 1/2 tbsp maple syrup
  • Dash of cinnamon


  1. 01. In a medium sauce pan over medium heat add the raspberries and a splash of water. Let the mixture start to simmer and with the back of a wooden spoon press the berries. The heat will start to release all the juice. Let continue to cook down until you have a smooth consistency.
  2. 02. Add the maple syrup, orange juice and cinnamon. Let simmer for about 8 min.
  3. 03. Remove from heat and add the chia seeds. Stir and let sit for 10 min while chia seeds expand and thicken the jam.
  4. 04. Place in resealable container in fridge and enjoy for up to a week.


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