Raspberry Chia Jam


(Recipe makes approx. 35 tablespoons)

  • 75g chia seeds
  • 500g frozen raspberries
  • 115g dark agave nectar/honey if not vegan
  • 175ml cold water


  1. Add all the ingredients to a saucepan then heat over a medium heat.
  2. Bring the mix to a simmer then let bubble for 25-30 minutes – stirring often so the chia seeds don’t stick to the pan or clump together!
  3. Let the jam cool before putting into airtight jars to keep in the fridge, it should last a few weeks in the fridge (if you don’t eat it all before then!) 
Calories per 2 tablespoonsProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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