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Raspberry Chia Jam

There is nothing like homemade jam. But traditional jam relies on pectin to gel, and if you’ve made it before, you know that it can be a fussy beast. It can take a lot of time boiling and stirring and ultimately possibly cursing over a stove.

Chia seed jam? It’s a simple, easy process. The chia seeds act as a binding agent and the result is a spread with a jammy texture that tastes of the fresh, bright fruit it’s made of. The raspberries give just the right amount of sweetness without the sugar overload – making this delicious jam, especially one that is good for you.

Spread on bread, drizzle over pancakes and waffles, stir through warm porridge, serve alongside scones or swirl through yoghurt for a delicious breakfast.*


200g raspberries

2½ tablespoons chia seeds

1 tablespoon honey (or maple syrup)

½ tablespoon vanilla extract


Put the raspberries, honey and vanilla extract into a blender or food processor and blitz until smooth.

Pour the mixture into a bowl, stir in the chia seeds and mix.

Place the mixture in a jar and chill it for an hour to allow it to set.

Enjoy your homemade jam!

*This jam doesn’t contain sugar so it will only keep in the fridge for about four days. If it lasts that long!

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