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Raspberry Chia Jam

vegan raspberry chia jam recipe jay halford plant based cooking course


Raspberry Chia Jam

Just like the real thing, this am recipe is super easy to make and can be used for garnishes or as a jam, I love to use it on desserts and cheesecakes

Makes 250g Jar
Total Time: 1hr
Plant based Cooking Course Jay Halford
Prep: 1hr
Storage: 6 days in fridge



  • Add the raspberries the mixing a bowl along with the chia seeds, maple syrup, salt, vanilla paste and 100ml of water.
  • Then with a fork, mash the raspberries into the water to ensure the chia seeds don’t clump together to much in the liquid.
  • Squeeze in the lemon juice and mix everything well together.
  • Place in fridge for 20 minutes to allow the chia seeds to absorb the water and thicken.
  • Spoon into the storage jar if you are not using straight away

Equipment needed:

Small mixing bowl, a fork for mashing, storage jar

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

Download Recipe PDF

Raspberry & Chia Jam