Raspberry Chia Seed Jam

Dairy Free Gluten-Free Vegan

Calories: 111 Proteins: 1 Carbs: 24 Fibers: 5 Fats: 1 Serves: 12



2 ½ cups frozen raspberries, thawed

2 ¼ cups frozen wild blueberries, thawed

¼ cup BetterBody Foods Chia Seeds

2 Tbsp orange juice (about ½ medium orange, juiced)

4 Tbsp maple syrup (optional), to taste


In a medium mixing bowl, combine the raspberries, blueberries, chia seeds, sweetener, and orange juice.

Use a potato masher (or the back of a big spoon or serving fork that should work) to mash up the mixture to your desired consistency. I like some texture in my jam, so I don’t mash it much.

Taste, and if you’d like a sweeter jam, stir in some more maple syrup, to taste. Let the chia seeds plump for about 20 minutes to let them absorb some more moisture.

I love this jam on toast/pancakes/waffles/bagels, with yogurt and granola, and in chia seed pudding. Store leftover jam in the refrigerator, covered, for about 5 days.