Raspberry Chia Jam with Date Paste

A jar of vibrant pink raspberry chia jam with scattered chia seeds and fresh raspberries.

Dani

A naturally sweet, gut-friendly raspberry chia jam made with just 5 wholesome ingredients – no refined sugar or pectin. Sweetened with fibre-rich date paste, thickened with chia seeds, and finished with lemon juice to preserve vitamin C. Perfect for spreading, swirling, or spooning!

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Prep Time 5

Cook Time 5

Cooling down time 15

Total Time 25

Course Dessert, Snack, Spread

Cuisine British, European

Servings Jar

Calories 30 kcal

Equipment

1 Pan

1 Preserving jar

Ingredients

500 g raspberries fresh or frozen
4 tbsp chia seeds
120 g date paste
1 tsp vanilla bean paste or vanilla extract
½ lemon juice fresh juice from ½ lemon

Instructions

In a medium saucepan, add the fresh or frozen raspberries. Set over medium heat and gently mash them with a potato masher.
Let them simmer gently for about 2–3 minutes, just until they break down and release their juices.
Once the raspberries are softened, remove the pan from the heat. Stir in the chia seeds, date paste, and vanilla bean paste. Mix well to combine.
Leave the mixture to sit for 10–15 minutes. The chia seeds will absorb the liquid and thicken into a jam-like texture. You can stir once or twice to prevent clumping.
Once the jam has cooled to room temperature, stir in the juice of half a lemon.
Pour into a sterilised jar or container and refrigerate. The jam will firm up even more after chilling.

Notes

For best flavour and nutrition, add the lemon juice only after the jam has cooled—this helps preserve vitamin C.

If using frozen raspberries, there is no need to thaw them first. Simply extend the cooking time slightly until the vegetables are softened.

Use a potato masher for a rustic, chunky texture. If you prefer a smoother jam, you can pulse it briefly in a blender once it has cooled.

The date paste adds natural sweetness and extra fibre—no need for refined sugar or honey.

This jam thickens as it cools and sets fully in the fridge after a few hours.

Store in a sterilised jar in the fridge for up to 10 days, or freeze in small portions for up to 2 months.

Delicious on gluten-free toast, porridge, yoghurt, chia puddings, or sandwiched between oat cookies.

Feel free to swap in other berries like blackberries, blueberries, or a mixed blend for variety.

YourDani x x

Nutrition

Serving: 1tbspCalories: 30kcalCarbohydrates: 3.1gProtein: 0.6gFat: 1gFiber: 3.2g

Keyword chia jam with date paste, chia seed jam, healthy jam recipe, no sugar raspberry jam, raspberry chia jam, vegan raspberry jam

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