Raw Raspberry Jam

Smear a dollup of these preserves on a homemade muffin, or swirl them in your yogurt for an added boost of berry bliss!

This recipe was inspired by www.vegiehead.com.

Few things are more pleasurable than a freshly baked goodie with a dab of raspberry jam. And fortunately, raspberry and other berry jams are exceedingly simple to make. Mush and stir a few ingredients together and voilá: preserves that are suitable for brunch with The Queen. Enjoy!


1 1/5 cups fresh or defrosted organic raspberries (or any other berries you love) 3 tablespoons coconut sugar, or to taste (blended date paste would also work) 1/2 cup chia seeds


Blend or mash berries with the coconut sugar.

Stir in the chia seeds and mix well.

Pour mixture into a sterilized jar and allow to set in the fridge for an hour or overnight.

Will keep in the fridge approximately 3 weeks

Note: Excess jam can be stored in the freezer in zip lock bags.


Chia Seeds: "Chia" is the Mayan word for strength. Once an important energy source for Mayans, Incas and other ancient cultures, they are now favored by athletes and birthing mothers for their strength and energy enhancing properties. They are a great source of omega-3 acids, calcium, protein, fiber and potassium. Plus they’re low in cholesterol and sodium. See here for more health benefits and nutritional information.

Coconut Sugar: This sweetener contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Coconut sugar does not cause your blood sugar to spike as quickly as its sugar-cane based relatives, which is a real plus for diabetics and others who are concerned with maintaining stable insulin levels. See here for more nutritional info.

Raspberries: These little berries are an excellent source of vitamin K, manganese, and dietary fiber. They also abound with antioxidant and anti-inflammatory nutrients which help protect against oxidative stress and excessive inflammation. See here for more health benefits and nutritional information.