March 4, 2018

My homemade raspberry and vanilla chia jam

I made a batch of my homemade raspberry and vanilla chia jam last week and have had lots of questions on Instagram about how I made it. The recipe is actually really simple and can be used in so many different ways, including on porridge, toast, yoghurt, crumpets, pancakes or more, see the photos below with some ideas on how to use it! It will keep in the fridge in a jar for a couple of weeks if it lasts that long.

Scroll down for my recipe.

Gluten free cinnamon and banana porridge topped with chia jam, peanut butter, banana, berries, pumpkin seeds and hazelnuts.


Coconut yoghurt, granola, chia jam, peanut butter and berries.


Gluten free toast, peanut butter, chia jam, banana, cinnamon, pumpkin seeds and cacao nibs.


Gluten free crumpets, coconut yoghurt, chia jam, peanut butter, pumpkin seeds, hazelnuts and caramelised banana.


You will need:

1/2 tsp coconut oil

1 bag frozen raspberries (around 300g)

2 tbsp maple syrup

1 tsp vanilla extract

4 tbsp chia seeds


  1. Add your coconut oil to a saucepan on a medium heat and melt.
  2. Once melted add your frozen raspberries, maple syrup, vanilla extract and chia seeds to the saucepan.
  3. Keep stirring the mixture for around 20 minutes until it forms more of a jam consistency.
  4. Leave to cool and then transfer to a jar. Pop the jar in the fridge for a firmer jam.

If you aren’t a fan of raspberries, you could also try making the jam with blueberries or strawberries using the same method.

Alice x 

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