Raspberry Chia Seed Jam and A Chia Giveaway


On September 11th at 5pm PST, I will be participating in a Google + Hangout for Chia Seed with Bob’s Red Mill.  I hope you will join us!  Enter to win two bags of Bob’s Red Mill Chia Seed and be sure to try this delicious low carb Raspberry Chia Seed Jam.

Low Carb Raspberry Chia Seed Jam

If you follow foodie trends, chances are high you’ve heard of chia seeds.  If you follow health trends, chances are high you’ve heard of chia seeds.  And if you follow running trends, chances are high you’ve heard of chia seeds.  You would essentially have to pay no attention to trends, eat only junk food and never get off your couch to not have heard of chia by now.  And even if that were the case, you probably have still heard of chia, because it was made famous by the commercials for ch-ch-chia pets.  Remember those?  Ah yes.  Now that we’re all on the same page, let’s discuss those funny little black seeds and why they are so trendy in food, health and fitness.

Chia seed has been on the radar of many a healthy foodie for a while now, but I daresay that it gained some serious fame with the book Born To Run.  I am quite certain that the sale of chia seeds saw a significant spike after it was published, as runners of all abilities stocked up, hoping for a competitive advantage from the unassuming black seed.  In the book, chia is described as having nearly magical properties, giving seemingly inhuman strength and energy to the ultra-runners of the Tarahumara.  Indeed, chia may be the original “Super Food”.  Although it seems new to many of us, Mesoamerican peoples have been consuming it for thousands of years, both as food and as medicine.  And according to many sources, Aztec warriors fueled themselves exclusively on chia and water before battle.

Low Carb Raspberry Chia Seed Jam

With a pedigree like that, it’s little wonder chia is the new darling of the health and fitness community.  Although I can’t say if it is as powerful as some people claim, I don’t doubt it’s an incredibly health addition to anyone’s diet.  It’s packed with anti-oxidants, Omega-3’s and other nutrients, and it’s high in fiber and low in carbohydrate.  All of that was enough to inspire my Grain-Free Hot Cereal, which has actually fueled me through some grueling long runs.

And it’s absolutely hilarious, the way it gums up with the addition of water. That fact alone is enough to make me want to cook with chia.  This particular quality makes it very useful in a number of recipes that require a jelly-like consistency, such as pudding.  It also makes a great replacement for eggs in vegan recipes.  But when I started to see chia seed jam on the foodie blogosphere, I stopped dead in my tracks.  It’s absolutely the perfect way to gel up fresh jam, and it’s certainly a lot easier and faster than traditional jam.  Of course, it won’t preserve like traditional jam that’s been cooked and canned, but it’s so easy to whip up, you can do small batches to keep in the fridge.  I had to give it a try, sugar-free of course, and I mixed mine with raspberries.  I figured raspberries have so many seeds anyway, the addition of a few tablespoons of chia seed would go practically unnoticed.  It was delicious!

Bob's Red Mill Chia Seed

The Giveaway

If you haven’t yet tried chia, I certainly hope I’ve piqued your interest.  And if you have, chances are you think it’s a fun, healthy and delicious addition to your diet. Regardless, Bob’s Red Mill wants to give you the chance to try their Chia Seed.

Three winners will win 2 bags of Chia Seed.  Enter now!

a Rafflecopter giveaway

Raspberry Chia Seed Jam

Raspberry Chia Seed Jam - Sugar-Free

Yield: About 1 & 1/4 cups of jam

Serving Size: 1 tbsp

Raspberry Chia Seed Jam - Sugar-Free

Make low carb jam almost instantly by using chia seeds to jell the berries. It's fast, easy and delicious. No added sugar.


  • 12 oz frozen raspberries
  • 1/4 cup Swerve Sweetener or other erythritol
  • 3 tbsp water
  • 3 tbsp chia seeds


  1. In a medium saucepan over medium heat, combine berries, erythritol and water.
  2. Bring to a boil and cook until berries are soft enough to mash with a fork. Mash to desired consistency.
  3. Remove from heat and stir in chia seeds. Let cool.
  4. Transfer to a glass jar and refrigerate 2 to 3 hours to set.
  5. Keep refrigerated.


Serves 20. Each serving has 4.5 g of carbs and 2.8 g of fiber. Total NET CARBS = 1.7 g.


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  1. Deborah says

    I’ve made a jello-like dessert with fruit juice and chia seeds. Cooking with them is almost like a science experiment that can’t go wrong.

  2. says

    Tried this with some nectarines (half pureed and cooked, and half just chopped and added last at the end of cooking), and it was delicious. Great idea using frozen fruit! Especially since the summer fruit season is winding down…this raspberry jam looks awesome. Carolyn, have you, or has anyone else has tried grinding the seeds to make a smoother consistency? Yum. Want some to top flax pancakes.

  3. Shawn Kretzschmar says

    I use them in smoothies and have used them in gluten free bread. But it has been a while since I baked with them. Need to get back to that.

  4. Becky says

    I have been wanting to try chia seeds but haven’t yet. I will be making raspberry jam in the next week or so and this would be a great way to start!

  5. Eric says

    I wonder whether you could press the chia through a fine strainer and keep the gel but remove the seeds…? I make what I refer to as Crunchy Chocolate Pudding with chia seeds, and it is wonderful. Can’t wait to try the jam, as my peach tree is groaning under its fruit and is just becoming ripe. Yum!

      • Eric says

        FYI, I tried pushing my jam through a strainer, thinking it would let the gel through and keep the seeds behind… NO dice! After a long time pressing the jam, barely anything had come through the strainer. I then tried the fine plate on my food mill, which succeeded in removing Some of the seeds, but not nearly all. Oh well, the nutrition is probably in the seeds anyway.

  6. says

    I put chia seeds and flaxseed in my whey protein shake every morning, whir it up in the Vitamix with ice cubes and get a thick frosty shake, almost like a soft serve ice-cream.

    I also add them to practically everything that I bake, they add a bit of extra crunch to cookies and muffins, waffles etc.

    LOVE chia seeds.

  7. Esther R. says

    I love to use chia seeds. They are also really great ground up and put in venison meatloaf. It adds moisture.Carolyn your recipes are great.
    I’m allergic to flax and I use chia in place of flax.

  8. Lora @cakeduchess says

    I’m with Brian in thinking this would be fantastic with some chia seed bread. I always forget to pick some up and try to bake something with it. Love this jam idea, Carolyn!

  9. Katie says

    I eat chia seeds everyday! (: Maybe I should try this recipe out.. chia in homemade jam. Sounds delicious and glooopy 😉

  10. Marilyn says

    I love chia seeds! I’ve been having a cold chia seed cereal a few mornings a week and i sprinkle them in my stir fry!!

  11. Monica says

    I am new to the Gluten Free/Sensitive Community and also to cooking from scratch. I’ve seen alot of recipes that call for Chia but have not had the opportunity to use it.

  12. Martha says

    I like to put some in green tea that I’ve iced, so it makes a kind of tea smoothie, and I love using it in no-bake energy bites… Chia seeds are awesome!

  13. Paula Trenda says

    I’ve always wanted to try chia but have not been brave enough…but I LOVE jam and jelly so this might be a good one to try out.

  14. Karen says

    This looks great. I don’t think the “crunchiness” of the chia seeds would stand out with the raspberry seeds. Would frozen raspberries work okay?

    • Carolyn says

      Yup, frozen berries is what I used too. And that’s exactly it…I figured the raspberries had pretty crunchy seeds, so the chia would go almost unnoticed.

  15. tea says

    Ever since you said that you used it in cereal, I’ve been wanting to try it that way, but I just put it in plain cranberry tea. It was like bubble tea.

    • Trisha says

      just made it. Not as “jelled up” as the blueberry, but very yummy. I just ate it in a bowl, with some plain kefir and cinnamon on it. Very good. I used a more powdery sweetener tho vs. something granular, that might have been part of it. But the blueberries stay more chunky and frz raspberries don’t.

  16. says

    I’m definitely trying this. I’ve tried a couple of the no sugar added versions of jellies & jams available in grocery stores and they are not up to par :) This looks delish!

  17. says

    I was just explaining what the heck Chia is to my neighbor last night. As soon as I get a call from my dad about it (which could happen at any time) I think it is official that everyone knows about it. I have only used it in drinks. This seems like an obvious idea. I’ll have to tell my neighbor;)

  18. Midge says

    Before I ever went ‘low carb’, I have used chia to thicken my sausage gravy. It’s delicious I now make chocolate pudding and thicken sauces. I also take a tablespoon of chia every morning in water, for my health.

  19. Holly Ellerton says

    I love chia seeds! I have been using them as eggs for baking, in my oatmeal, and muffins, breads, topping eggs and avocados! Great tasty crunch!

  20. Peggy Cole says

    I’ve only stirred them into yogurt and cereals, but I think I’ll check out the Hot Cereal recipe. And someone commented about mixing it with tea to sort of make a kind of bubble tea, that sounds interesting!

  21. Carolyn says

    How timely! I just bought some Bob’s Chia this weekend to try to make some GF bread similar to Udi’s Millet and Chia.

  22. Ann Marie B says

    I’ve had Drink Chia drinks and loved the meyer lemon flavor, but have yet to make anything on my own. This will be my first. I LOVE raspberries and this is so easy. I can’t wait.

  23. Maria Isais says

    I recently picked up a bag mixed of chia, flax, cocoa, and unsweetened coconut. I sprinkle it on yogurt.
    I’ve yet to try chia all on its own. This jam looks yummy. Thanks!

    • Carolyn says

      Hi. At the top of the recipe, it specifies how much it makes (about 1 and 1/4 cups) and that a serving size is 1 tbsp.

  24. marian says

    This looks delicious, love the photographs! I have tried simple chia pudding (chia seeds + coconut milk) but have never tried any other recipes with chia seeds. Definitely want to try this, and also a chocolate mousse, NOMMM. Thanks for the giveaway :)

  25. Maggie Drake says

    I just made Bob’s Red Mill Buckwheat pancakes and added a couple tablespoons of chia seeds…that’s how I found out that the bag is almost empty

  26. Betty Bender says

    I really like making Chia Seed Coconut Milk pudding.. it makes a great breakfast. All you do is add Chia seeds to coconut milk and sometimes I like to add a tiny bit of vanilla to it too! Without cooking it thickens up and the chia seeds become similar to tapioca pearls in texture. A small serving gives you lots of energy!
    Also, I make my own Kombucha tea, and add LOTS of chia seeds to it!

  27. Ditamac says

    Another great looking recipe from Carolyn. I haven’t used chia yet but plan to starting with this jam recipe. Thanks

  28. Donna says

    Tried a recipe with chia seeds to make blueberry jam. After about 3 weeks in the fridge, it began to get really watery. I put some in the freezer and when I put it down in the fridge, it really, really got watery. Did I do something wrong or does it have a short shelf life?

  29. Christina M says

    I use Chia weekly in my veggie/fruit smoothies! I usually do a mix of flax and chia but chia seems to fill me up longer!

  30. Raneem says

    Actually I have never cooked with chia before, and I don’t think i have tried it but I would like to. Is it similar to poppyseed?

    • Carolyn says

      Not at all, really. It doesn’t taste the same and it gels up when you add liquid, so it’s a funny ingredient but it’s healthy and delicious.

  31. April says

    I love chia. I use it in smoothies, puddings, as egg replacements- and sometimes I just eat a big spoonful! Thanks for the giveaway!

  32. says

    Oh, this is a great idea for jam recipes! I’ve been reluctant to make low-carb jam because of having to specially order pure pectin with no carb-y additives whatsoever, but now I don’t have to do that. I can’t wait to try this with peaches, apricots and blueberries. Thanks!

  33. says

    Wow, what haven’t I done with chia? I’ve put it in overnight oats, made chia pudding, added it to shakes, etc.

    You really can do anything with this stuff. It’s a life saver!

  34. Jordan D says

    I’ve made a chia seed pudding before with a sample packet of chia I had gotten. I loved it, and want to try out more recipes!

  35. says

    Chia seeds! I’ve been consuming them regularly or the past few months. Nothing fancy yet. Just sprinkle on peanut butter. I’m definitely going to try the recipe with the frozen strawberries I have on hand. Also will try the ety-sweet-stuff for the first time. Thanks!

  36. says

    I use chia seeds to thicken up my muesli.

    2/3 c rolled oats
    2 T chia seeds
    1 c milk

    Let soak in fridge overnight. Sweeten with raisins, maple syrup, whatever floats your boat.

    I bet the chia seed jam in the muesli would be amazing!

  37. Barbara says

    This chia jam is heavenly! We’ve been using it for everything! On top of creme brulee to peanut butter sandwiches. My kids love it! And it’s really hard to please them!

  38. Charlotte says

    I’m so glad I discovered this recipe. Just made some and it’s so good, I’ve missed jam so much! Recently discovered chia seeds as they’re really not very common here in the UK but I have no idea why because they’re amazing! I’m intolerant to sugar so this recipe was brilliant for me and it still tastes like real jam. Very much looking forward to my peanut butter and jam sandwich later. Thank you for putting this together :) x

  39. Sarah says

    This looks so yummy! Could I use the same proportions and sub in blueberries or strawberries or other fruits for the raspberries?

    • Carolyn says

      I believe you can. I’ve never tried it but I know Bob’s Red Mill has a recipe for blueberry chia jam on their packaging for chia.

  40. Kate Brandeis says

    This is just awesome stuff! I have made it several times with blueberries as well. I recently branched out and roasted a couple of mangoes to see what would happen. The results were delish. I roasted two large mangoes and got about 2 cups of pulp, so I adjusted the ingredients accordingly and cut down on the Swerve, because of the sweetness of the mango and the result is a lot like lemon or lime curd. We call it mango butter. I stir it into yogurt, muffin and pancake batters and use it on PB&Js. I am going to add ginger and nutmeg to my next batch, thinking it would be great with gingerbread.

  41. Jana says

    I thought I had commented, but I can’t find it… so if this is a double I am sorry. Just wanted to say thank you for this recipe! I made it just the other day for the first time and I am amazed at how delicious it is. I am a little giddy over it and it will be making a regular appearance. Sometimes I just eat a spoonful and giggle to myself at how wonderful it is. I’m not ashamed. :) Thanks again!

  42. Mama Owl says

    If I missed this question in the comments, I am sorry.

    But I was wondering if anyone had used liquid sweetener? Would it work the same way? Guess if it didn’t gel or something I could always pass it off as raspberry syrup! :)

  43. maggie says

    Love this!! On tasting, it wasn’t quite as sweet as I wanted, so I added a dropper-full of liquid stevia, and it’s perfect for my taste!
    Had it with cream cheese pancakes this morning.

  44. Nicole says

    I couldn’t see that anyone had asked it, so what are you serving it on in these pictures? Summer sort of low carb English muffin? And if you made it yourself, do you have a link to the recipe?

  45. Dot says

    I Have tried Chia seeds to make pudding, I did something wrong as it did not thicken enough it was more like a thinner thick shake. I will attempt it again as the flavor was great and filling. I am trying to eat more gluten free foods for my heart health and sugar free my husband is diabetic.
    I injoy you recipies. Thank YOU

  46. Anne o says

    Yummy. Made it with strawberries. Having it with toast & ricotta cheese- just about in heaven. Thank you again Carolyn.


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