Raw Raspberry Jam

Raw Raspberry Jam

Raw Raspberry Jam

Raw Jam’s are the craze at the moment and I know why!
Being able to produce a thick sticky Jam with no nasties and all the beneficial properties kept – who wouldn’t want to give it a shot.
I use this Jam for a Jam filling into Cookies, mix through Cakes to make a Raspberry marble, into Coconut Ice Creams, mixed into Coconut Yoghurt and even in Salad Dressings – it is very versatile, so be creative.
The only downfall with Raw Jam is the shelf life, that is easily fixed by making a smaller batch or freezing half down like I do.


Raw Raspberry Jam

Serves 15
Prep time 6 minutes
Cook time 8 hours
Total time 8 hours, 6 minutes
A delicious Raw Raspberry Jam that is sweet, thick and better than any store brought Jam.


  • 500 Grams Raspberries
  • 1/3 Cup Chia Seeds
  • 1/4 Cup Pure Maple Syrup (optional - i use if my berries are too tart.)


1. Wash Raspberries thoroughly.
2. Place Raspberries, Chia Seeds and maple (if using) into a food processor and blitz for 4-5mins.
3. Immediately pour Raspberry Jam into sterile jars and place in the fridge.
4. Allow the Chia Seeds around 8hrs to work their magic and the Jam to thicken.


Note: This is a raw jam and it will not last like a processed jar! I freeze half my batch after the 8hrs in the fridge. I use mine within a week to minimise waste.

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