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Raspberry, Chia Jam

Preparation time: 

Jam–packed with omega 3 fatty acid and only 1g net carb per serving, this is your answer for a low-carb jam. Add to yoghurt, or slather on a freshly baked low-carb scone.


1 tablespoon

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Blend raspberries, lemon juice and water until smooth
    2. Transfer to a jar (at least 300g in size), add chia seeds, and shake with the lid on.
    3. Leave to set and gel for at least 3 hours — you may need to occasionally shake it up, so that the chia seeds swell.
    4. Store in the fridge and use within a week.

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