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Raspberry Pomegranate Chia Jam

Raspberry Pomegranate Chia Jam

This Raspberry Pomegranate Chia Jam goes great on toast or in a chocolate pudding. It is really easy to make!
Course Breakfast
Cuisine vegan, gluten free
Keyword chia jam, raspberry chia jam
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 32kcal


  • 12 oz. raspberries
  • 1 tablespoon pomegranate juice (store bought or homemade - see below) or lemon juice to preserve longer
  • 3 tablespoons chia seeds
  • 1 teaspoon agave syrup


  • Raw (thinner consistency): Mix all ingredients in a food processor until well combined. If you want it raw, but thicker, pulse to combine. Let sit for at least an hour before serving. Cooked (thicker consistency): Heat raspberries in a pan over medium heat. Cook for about 5-10 minutes, until raspberries are broken down. Mix in pomegranate juice, chia seeds, and agave syrup. Mash with a fork to keep it chunky. Let sit for an hour.


To make pomegranate juice from a pomegranate, first you will need to slice the pomegranate without cutting all the way through. Next, using a large spoon, tap all the way around the pomegranate to get the seeds out. If you cannot get all of them out, turn the pomegranate inside out and dig out the rest of the arils with your fingers and / or the spoon.
Put the arils and some water into a high speed blender or Nutribullet and blend until mixed thoroughly. Next, strain the juice through a fine mesh strainer to get rid of the fibrous bits. You now have pomegranate juice ready to use!


Calories: 32kcal | Carbohydrates: 5g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 55mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 7.4mg | Calcium: 26mg | Iron: 0.4mg