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Raspberry Rose Chia Jam (Gluten Free, Paleo, Vegan, Refined Sugar Free)

  • Author: Liz Moody
  • Total Time: 40 minutes
  • Yield: 2 Servings 1x


  • 1 cup frozen raspberries
  • 1 tsp lemon juice
  • 1/4 tsp vanilla extract
  • 1/4 tsp rose water (see note)
  • 1 1/2 tsp chia seeds
  • 1 tsp maple syrup, honey or sweetener of choice
  • Pinch of sea salt


  1. In a small saucepan, cook frozen raspberries over low heat for 10 – 15 minutes, or separating, squishing and stirring them with your spoon as they defrost and release their juices. Remove from heat and stir in lemon, vanilla, rose, sweetener and sea salt; stir well. Sprinkle chia seeds over mixture, then stir until they’re mixed well. Let sit for 15 – 20 minutes, or until a gel, jam-like consistency forms. Stir once before serving! Makes 2 servings, and can be stored in the fridge for 4 – 5 days.


Rose water is available online, at many international supermarkets (especially Indian), and also at many liquor stores (it’s often used as a cocktail ingredient). You can also omit it and have a raspberry vanilla jam that tastes amazing!

  • Prep Time: 20
  • Cook Time: 20