This easy chia seed jam is a perfect spread for kids. It can be spread on toast, added to yoghurt, used in cakes and so much more. Regular jam has such a high sugar content so this is a fantastic, healthy alternative.
I have been making this easy chia seed jam for several years now. The web is full of recipes for it so I never thought to post a recipe myself. It wasn’t until I had a friend to stay recently, that I realised that not everyone knows about chia seed jam. She was amazed by it and now makes it regularly. This prompted me to post this recipe. I have made several different chia seed jam versions over the years but I like this one because it is so quick and easy. I’ve based it on a recipe I saw on Happy Healthy Mama.
This recipe has only two ingredients, raspberries and chia seeds and I mix it with a little water. I choose not to add any sweetener to my jam as my kids are happy to eat it without. I regularly catch them scooping spoons of it straight from the jar. Depending on your berries, and what sweetness level your kids are used to, it may be a little tart for some tastes. If so, just add a tablespoon or two of your favourite sweetener (maple syrup, honey etc).
The jam lasts around a week in the fridge but I have also tried freezing it and it holds up well. I freeze it in ice cube trays and then take out as needed.
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Chia Seed Jam
- 2 cups (224g) Defrosted frozen raspberries (could also use fresh)
- 2 tbsp Chia Seeds
- 2 tbsp warm water
- Add all the ingredients to a blender and pulse. For a chunkier texture pulse only a few times, for a smoother texture blend longer.
- Taste the mixture, if you feel it is too tart then add a sweetener of choice (e.g. honey, maple syrup)
- Transfer to a container with a lid and chill.