Raspberry Chia Jam - Digestive Nutrition Clinic

20 (30g each)


2 min


12 min

--- Ingredients ---

  • 4 cups (500g) raspberries (fresh or frozen)
  • 1 teaspoon (5ml) vanilla
  • 3 tablespoons (45ml) maple syrup
  • 3 tablespoons (45ml, 42g) chia seeds

--- Instructions ---

  1. Boil the raspberries in a medium sized pot.
  2. Reduce the heat to low and boil for about 5 minutes, stirring frequently.
  3. Mash the raspberries with a potato masher or a fork.
  4. Stir the maple syrup and chia seeds.
  5. Cook the jam on low for about 5-7 minutes until it thickens, stirring frequently.
  6. Remove from heat.
  7. Stir in the vanilla extract.
  8. Let the jam cool.
  9. Pour the jam in a glass jar and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks. 


low fodmap icon gluten free icon grain free icon phase2 diet icon

Chia raspberry jam
[The recipes are property of the Digestive Nutrition Clinic and have been overseen by our Registered Clinical Dietitian Nutritionist and FODMAP expert. ]