Make no mistake – I have a bit of a sweet tooth, and on occasion, I do like me a bit of jam. It’s something that is in the cupboard for special occasions – rarely does it make my ‘everyday breakfast’ toast. But after eating at a delicious little café on Dominion Road in Auckland called The Midnight Baker earlier in the week and sampling one of their creations, I was reminded of Chia Seed Jam.

I have made it in the past, but I had forgotten how easy it is to make at home. Chia seeds are great as they are a plant source of Omega 3, have a high protein content as well as pack a punch in the fibre stakes as well!

My version has no nasties in it, no preservatives and no added sugar either, as I find the fruit gives it enough sweetness. Ordinarily in jam it is the sugar that also helps in the setting process, but with this version, it is of course the Chia seeds that aids in the setting.


2 cups of frozen thawed or fresh raspberries (or other berry fruit)

3 Tbsp chia seeds

2 Tbsp water

½ tsp vanilla extract

Dash of honey or maple sugar if needed (optional)


Place the berries in a small pot on the stove along with the other ingredients. Bring everything to a gentle boil until the fruit is mushy. It should start to thicken as the chia seeds absorb the liquid. Pour the ‘jam’ into prepared jars. Once cooled the jam will have set a little more – you can then store in the fridge for about 2 weeks.

Spread on your favourite toast, add to Greek yoghurt, add to your favourite breakfast cereal or with other fruit and enjoy without the extra added sugar!

chia seed jam
Chia seed jam with Better butter almond butter on top of the Freedom Loaf
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