Raspberry Chia Jam


Seriously people, easiest and yummiest jam I’ve ever made… Well only jam I’ve ever made! It’s hard to compare this with both my Grandmas jams because the classic ones are made with a TON of sugar, which of course makes them good 🍇I found this recipe from Sarah Wilson’s “I Quit Sugar” book, it’s only a couple ingredients and they are all natural 🍓 for the longest time I was eating my moms bread with Grandma Gracia’s Raspeberry jam but I didn’t realize how much sugar I was consuming 🍰


1 cup raspberries fresh or frozen

2 T water

1 T brown rice syrup

2 T chia seeds

Pinch of stevia



1. Throw all the ingredients into a blender and blitz until smooth. You may need to add some extra water to help it combine.

2. Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes.

3. Store in an airtight container in the fridge for 1 week.


[2 pieces of gluten free Udi’s toast with honey goat cheese and my jam!]

Thanks Sarah, you rock my food world 🍉🌎

Munch Safely,


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