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    Home » Recipes » Condiments

    Beet and Raspberry Chia Jam (Vegan, Raw)

    Published: Jul 10, 2014 · Modified: Apr 28, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    A tray with toast and a jar of raspberry beet chia jam.
    Toast spread with raspberry beet chia jam. Text overlay on image.

    This chia jam is super quick to make, and includes veg! It has earthy beetroot and zingy raspberries in a healthy jam, thickened with chia seeds. Only 5 ingredients.

    Raspberry Beetroot Chia Jam in a jar and spread on toast on a tray on a vintage trunk.

    chia jam

    Chia jam. Oh my. So easy, so quick, so healthy.

    I'm never going to buy a jar of fruit flavoured sugar again. Seriously.

    This is so much easier to make and is actually good for you.

    And the taste? Amazing. If I do say so myself.

    I first came across chia jam on Pinterest and I'm so glad that I've finally tried it.

    Sometimes it's cooked, but I thought that if it works cooked then I might as well try it raw, and lo, it thickened! Beautifully.

    This is a raw, vegan, gluten-free chia jam. With no refined sugar. Bliss. 

    beet and raspberry

    Beetroot and raspberry go fabulously together. Unsure, just trust me.

    The beets give an earthiness to the sweet/sharp taste of the raspberries. They're a match made in heaven and perfectly balance each other's flavor.

    This quick jam is thickened with nothing but chia seeds! They swell up when wet and get gelatinous. Perfect for an instant jam.

    For sweetness, I added a little agave and a dash of vanilla extract. That's it. If you don't like agave, then add maple syrup or another liquid sweetener.

    No kilos of sugar, no pectin. And no checking temperatures and setting points.

    Boom - instant easy jam. Thanks, chia seeds!

    A jar of raspberry beet chia jam, plus some spread on toast, in front of a teapot and cup of tea.

    serving suggestions

    So, what can you do with this wonderful, fresh, raw, vegan, vegetable-laden chia jam? Serve it how you would any jam!

    • On toast
    • In jam thumbprint cookies
    • Dollop onto oatmeal in the morning
    • Spread onto pancakes
    • Whiz up some healthy nut butter and make healthy peanut butter and jelly sandwiches
    • Spread it on apple slices like in my apple pizzas.
    • For something different, you could even mix it with some vinegar for a salad dressing or spread it on slices of apple.

    Beet Raspberry Chia Jam spread on a piece of toast next to a jar of the chia jam.

    beet & raspberry recipes

    Have leftover beetroot and raspberries? Don't waste them, try these recipes:

    This beet raspberry smoothie looks incredible.
    This raspberry vinaigrette would be great on summer spinach salads.
    This beet salad is insanely good.
    What about red velvet beet Nutella?

    get the beet raspberry chia jam recipe

    Did you make this chia jam recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

    Follow me on Instagram * Twitter * Facebook * Pinterest * Youtube

     

    A jar of jam and plate with jam on toast.

    Beet and Raspberry Chia Jam (Vegan, Raw)

    Kate Hackworthy | Veggie Desserts
    This chia jam is super quick to make, and includes veg! It has earthy beetroot and zingy raspberries in a healthy jam, thickened with chia seeds. Only 5 ingredients.
    Makes 2 cups.
    5 from 1 vote
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    Prep Time 10 mins
    Chilling time 30 mins
    Total Time 40 mins
    Course Condiments
    Cuisine American
    Servings 20
    Calories 18 kcal

    Ingredients
     

    • ½ ½ a large raw beet (100g)
    • 1 ½ cups (200g) raspberries
    • 1 teaspoon vanilla extract
    • 2 tablespoons agave nectar honey or sugar (to taste)
    • 2 tablespoons chia seeds

    Instructions
     

    • Blitz the beet, raspberries, vanilla and agave in a blender until as smooth as desired. Add the chia seeds and pulse until just combined.
    • Pour into a sterilised jar and leave in the fridge to thicken for at least 30 minutes.
    • Keep refrigerated and use within 5 days.

    Notes

    The jar can be sterilised by running it through the dishwasher, or heating in an oven until hot, then allowed to cool before filling.

    Nutrition

    Calories: 18kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 25mgFiber: 1gSugar: 2gVitamin A: 3IUVitamin C: 2mgCalcium: 10mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Naz

      April 01, 2018 at 10:32 pm

      5 stars
      I love the idea of a jam made without cooking the fruit/veg into oblivion. REally nice and great colour too. I had this on some soaked oats - perfect breakfast on so many levels.

      Reply
    2. Liz

      January 08, 2017 at 9:57 pm

      Hi Kate,
      Do you have to blend the beets with water? I've an oltimum blender too and just don't want to risk burning the motor out.

      Reply
      • Kate Hackworthy

        January 10, 2017 at 3:18 pm

        Hi Liz, I didn't add any water and my motor was fine! Good luck and I hope you like the jam.

        Reply
    3. Stuart Vettese

      July 17, 2014 at 9:25 pm

      I'd never have thought of that combo, but glad to have made it's aquaintance. Thanks for introducing me!

      Reply
      • Kate Hackworthy

        July 18, 2014 at 10:24 pm

        Ha, glad to aquaint you, Stuart! 🙂

        Reply
    4. Jen @ Blue Kitchen Bakes

      July 17, 2014 at 8:47 pm

      I've recently discovered chia and have been wondering what else I can use it for. This jam looks so tasty and healthy that I'm going to have to hurry up and replace my broken blender so I can try it.

      Reply
      • Kate Hackworthy

        July 18, 2014 at 10:23 pm

        You can make it with a hand blender, too!

        Reply
    5. Skye

      July 14, 2014 at 3:21 pm

      Ha - I've been wondering about chia jam for a while, toying with giving it a try. You've inspired me, Kate - love these flavours and these magical colours! Plus it's healthy - feel like I'm having my cake and eating it.

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:19 pm

        You really should try it, Skye. So easy and healthy. Definitely having your cake and eating it 🙂

        Reply
    6. Debbie Walsh

      July 11, 2014 at 7:10 pm

      So beautiful! I can't believe I haven't worked with chia seeds yet (!) I might just have to start with this recipe 🙂 Thanks!

      Reply
      • Kate Hackworthy

        July 31, 2014 at 8:21 pm

        I've recently discovered the wonder of chia seeds. They're so great!

        Reply
    7. Paloma Hermoso

      July 11, 2014 at 3:19 pm

      Yummy!!!

      Question: if the jar is sterilized, only lasts for 5 days??

      Thanks!

      http://tinymarmalade.blogspot.co.uk/

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:18 pm

        Hi Paloma. Since the fruit and veg isn't cooked, it's best to use it up quickly. But it's so quick to make so I'll just be making it little and often. 🙂

        Reply
    8. Madeleine Morrow

      July 10, 2014 at 9:56 pm

      Had a bag of chia seeds in my cupboard not knowing how to use them. This is the second recipe I have come across today. So it must be the new big thing. This is such an extraordinary recipe that I am going to make it this weekend. I try to not eat jam due too the sugar so this is great. And beetroot is the best veg ever. And I have a blender. Now just need the raspberries which are in season. Let you know how it goes.

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:17 pm

        It sounds like this recipe is perfect for you! I hope you like it, Madeleine.

        Reply
    9. Kavey

      July 10, 2014 at 9:15 pm

      I don't think I've ever had chia in any format so not sure I can imagine chia jam. Of course, now I want to try it!

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:17 pm

        It's so good for thickening and so amazingly healthy for you. I hope you get a chance to try it, Kavey. 🙂

        Reply
    10. PassTheKnife

      July 10, 2014 at 7:05 pm

      Brilliant idea! I've got some great strawberries that are begging to be jam!

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:16 pm

        I've yet to try strawberry chia jam, but I definitely will!

        Reply
    11. Becca @ Amuse Your Bouche

      July 10, 2014 at 4:17 pm

      This is such an interesting idea! LOVE the colour!

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:16 pm

        Thanks Becca, the colour is so bright and cheerful 🙂

        Reply
    12. Ren Behan

      July 10, 2014 at 3:38 pm

      Oh so pretty and oh so healthy! Lovely recipe. I add chia seeds to smoothies, and yes, they do thicken so it's such a good idea to use them in a jam recipe. Gorgeous.

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:15 pm

        The beetroot does add such a lovely purple to the colour. Chia is so versatile, too!

        Reply
    13. Sarah, Maison Cupcake

      July 10, 2014 at 2:55 pm

      What a fabulous colour! I have a raspberry glut from the garden at the moment so I'll have try this combo in the vitamix.

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:15 pm

        I hope you like it, Sarah!

        Reply
    14. [email protected]

      July 10, 2014 at 2:55 pm

      I noticed the froothie on Jac's blog but now you too! How lucky younger and this jam looks so beautiful. A very clever idea indeed 🙂

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:14 pm

        Thanks Laura. This jam is so easy and lovely!

        Reply
    15. Jeanne Horak-Druiff

      July 10, 2014 at 1:19 pm

      Well I never - jam without sugar or pectin!! And just look at that colour... I have to say that even when you do add sugar and pectin, once you have tasted home made jam there's no going back to store bought rubbish 🙂

      Reply
      • Kate Hackworthy

        July 15, 2014 at 9:14 pm

        Indeed, Jeanne, homemade jam is so much better than store bought!

        Reply
    16. Camilla @FabFood4All

      July 10, 2014 at 12:09 pm

      Wow that jam looks amazing and so bursting with goodness too! I really need to spend time on Pinterest as I don't know anything about Chia so must look into it as I make jam all the time but haven't heard of this one! I see the only draw back is that because you're not heating up the fruit it doesn't keep that long but if you wanted to fill a cake then this would be perfect - thank you so much for the inspiration and mentioning my Vinaigrette:-)

      Reply
      • Kate Hackworthy

        July 10, 2014 at 12:32 pm

        Thanks Camilla. I made a small batch so that it wouldn't spoil before I can use it. Because there isn't the faff of setting it, you can whip up a new batch in minutes!

        Reply
    17. Jacqueline Meldrum

      July 10, 2014 at 11:56 am

      That looks lush Katherine, what a great discovery. I must try it.

      Reply
      • Kate Hackworthy

        July 10, 2014 at 12:30 pm

        Do try it, Jac. It's soooooo easy and such a healthy alternative.

        Reply
    18. [email protected]

      July 10, 2014 at 11:55 am

      Well I must be living under a rock because I have never heard of chia jam! It totally makes sense though as a jam gelling agent in lieu of way too much sugar (which puts me off jam in general, unless lower-sugar freezer jam). Great flavour idea too. From a fellow Froothie lover!

      Reply
      • Kate Hackworthy

        July 10, 2014 at 12:29 pm

        You must try it, Kellie. It's so quick and delicious. In minutes you can use up any fruit and have healthy jam. I'm sure, as such a healthy food lover, you'll really like it.

        Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

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    • Easy Healthy Cabbage Soup
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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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