This Vegan Raspberry Chia Jam will give you a makeover for your childhood favorite PB&J. With only 2 main ingredients, this easy jam recipe is packed with the good stuff, free of refined sugar.

You can top your breakfast toasts or oatmeal with this raspberry chia jam, the most satisfying and way to kick off your morning.

A jar of raspberry chia jam made with raspberries and chia seeds. There are a few raspberries on the side.
Vegan Chia Jam Recipe

Why Make Jam with Chia Seeds?

Chia seeds soak up the liquid and turn “gel-like”. The consistency is very similar to jelly. With the right ratio of liquid chia seeds, you won’t have a slimy texture.

The chia seeds get plumped up after soaking all the liquid, but it will still have a slightly crunchy texture to it. So if you like your jam with a bit of a chew to it, this chia jam recipe is for you!

The classic PB&J is sweet and tart from the fruity jam and deliciously nutty from the peanut butter – a potent combination!

This homemade chia jam does not contain any preservatives. Make sure you store it in an air tight container in the fridge and enjoy it within 5 days.

This is unlike store-bought jams or jellies are often packed with sugar and additives in order to preserve their shelf-life.

A piece of sourdough toaste topped with yogurt, nut butter and strawberry chia jam.

How to make Chia Jam

Instruction on how to make raspberry chia jam step by step.

The only 2 ingredients you will need are some chia seeds and frozen berries of your choice.

In order to make this delicious “berry” chia jam, all you need is to bring 1 cup of water to boil and gently mash 1/2 a cup of berries in and mix well.

Once the mashed berries are mixed in with the hot water, turn off the heat and add 1 heaping tbsp of chia seeds and stir well.

Additionally, if you prefer sweeter, you can add some honey or maple syrup (vegan option).

Let the berry chia jam sit for 10 minutes until the chia seeds completely soak up the liquid and expand, simulating the gelled texture of the store-bought fruit jam.

Store in an air-tight container in the fridge for up to 5 days.

Ways to Enjoy Raspberry Chia Jam

berry chia jam

There are lots of other ways to enjoy chia seeds.

I love adding chia seeds into my morning smoothie or oatmeal bowls or tossing a handful into my sugar-free chocolate energy bites or Peanut Butter Jelly Cup (Keto, Vegan).

Additionally, i love topping some gluten-free toast with almond butter and some berry chia jam.

Voila! An easily-made and filling breakfast to have on the go!

Other Flavors You can make Chia Jam

A jar of strawberry chia jam. There are a few strawberries on the side. There is a tea spoon of chia seeds on the table behind the jar.

My favorites are raspberry, strawberries, or blueberry – any fruits with a sweet and tart profile.

Cooking with chia seeds can be fun since their gelling quality gives everything a nice texture. There are so many ways you can enjoy this little superfood!

So give this Chia Jam a go and don’t forget to PIN the recipe for later to share with your friends and family.


Don’t forget to add this Easy to your Pinterest Breakfast collection to share with your friends and family <3

berry chia jam on a toast
Two pieces of toasts topped with raspberry chia jam and peanut butter.

Get the recipe:Raspberry Chia Jam {2 Ingredients}

This Raspberry Chia Jam will give you a makeover for your childhood favorite PB&J. With only 2 main ingredients, it is free of preservatives.
4.50 stars (2 reviews)


  • 1/2 cup frozen berries
  • 2 tbsp chia seeds
  • 1-2 tbsp maple syrup honey, optional


  • Heat frozen berries on medium heat and smash it gently.
  • Turn the heat to low and stir the berry mixture well (for approx 2-3 min). If there is not enough juice, add 2 – 3 tbsp of water. Incorporate maple syrup or honey if using any.
  • Turn off the heat, add chia seeds and stir well
  • Let it sit for 5 – 10 minutes until the chia seeds completely expand and gel up to "jam" texture
  • Store in an air-tight container in the fridge up to 5 days
  • ENJOY!
Serving: 1g, Calories: 79kcal, Carbohydrates: 15g, Protein: 1g, Fat: 2g, Polyunsaturated Fat: 2g, Sodium: 3mg, Fiber: 3g, Sugar: 6g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.