All you need are four simple ingredients to make this homemade raspberry chia jam. Made in a flash on the stovetop with fresh or frozen raspberries, this easy chia seed jam is tastier than store-bought! Perfect for spreading on bread, pancakes, or waffles, adding to yogurt bowls or oatmeal, and more!
If you have a bag of frozen raspberries in your freezer that you’re not in the mood to use for smoothies, you should make this homemade raspberry chia jam! It’s so easy to make, and thanks to the chia seeds, you can make a quick jam without pectin!
Why You’ll Love This Recipe
- This homemade jam is very simple. You only need four ingredients and you might already have everything on hand!
- This raspberry chia jam has less added sugar compared to store-bought jam. You can even make it a completely sugar-free jam by skipping the maple syrup if your raspberries are naturally super sweet! Since I only add one to two tablespoons of maple syrup, I would consider this a low-sugar spread!
- You can make as much or as little raspberry chia seed jam as you’d like! I’m definitely guilty of buying a giant jar of jam and then not finishing it. In my experience, I’m 99% more likely to finish all my homemade jam instead!
Ingredients You’ll Need
raspberries — you can use fresh or frozen raspberries without having to change anything about the recipe! If you’re using fresh raspberries, make sure to look for raspberries that are fully red to indicate ripeness. You want to avoid light-colored raspberries as they’re not ripe and as sweet.
chia seeds — chia seeds is what helps this raspberry jam thicken up in place of pectin. Chia seeds come in both black and white seeds, but there is no difference in nutritional content.
lemon — just a squeeze of lemon juice to add some brightness to the jam. I highly recommend using freshly squeezed lemon juice and not bottled lemon juice. Bottled lemon juices tend to have a slight bitter aftertaste to them.
maple syrup — I add a couple splashes of maple syrup for some extra sweetness. If your raspberries are super sweet, you can use less maple syrup. If your raspberries aren’t super sweet, I would add more maple syrup. It can be a little tricky if you’re using fresh raspberries out of season.
How to Make Raspberry Chia Jam
- Add the raspberries to a small saucepan over medium-low heat, stirring occasionally, until the raspberries begin to break down and bubble.
- As you stir, use a spoon or potato masher to mash the raspberries to your desired consistency.
- Stir in the chia seeds and lemon juice until combined. (Taste and add 1 or 2 tablespoons of maple syrup if needed.)
- Remove from heat and let cool for 5 minutes before stirring again. Serve immediately, or transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.
Recipe Tips and Notes
- You can puree the raspberries for a smoother jam! Use an immersion blender to puree the raspberries after they’ve been cooked down instead of mashing them before you add the chia seeds.
- If your jam is too runny, give it some time as the chia seeds might need a little longer to gel up. If it’s still too runny, you can stir in additional chia seeds.
- Instead of maple syrup, you can also use honey or brown sugar.
- If you want to double of triple this raspberry chia seed jam recipe, keep the ratio of 2 cups of fruit to 2 tablespoons of chia seeds.
- You can add a splash of vanilla extract to add some extra flavor to the jam.
- Make sure you don’t have the heat on too high at the beginning, as your berries might start burning!
Make Ahead Tips
- Meal prep: once cooled, store in an airtight container for up to a week in the fridge.
- Freezer: allow the raspberry chia seed jam to cool before transferring them into an airtight container before storing in the freezer. Freeze for up to 3 months.
- Freezer Tip: freeze in individual portions in an ice cube tray if you want to be able to thaw just enough per use! I like to use a silicone ice cube tray as it’s easier to pop out.
What to Serve with Raspberry Chia Jam
This chia jam is very versatile and you can use it in so many ways, especially in my PB&J overnight oats recipe! You can stir it into my cheesecake overnight oats, raspberry overnight oats, raspberry chia pudding, or brown sugar overnight oats. It’s also great as a topping in my chia yogurt bowls, pancakes with protein powder, 4 ingredients pancakes, quick Greek yogurt bowls, or my oven baked sheet pan pancakes.
Raspberry Chia Jam Recipe
Ingredients
- 2 cups raspberries, fresh or frozen
- 2 tablespoons chia seeds
- 1 tablespoon lemon juice
- 1 to 2 tablespoons maple syrup
Instructions
- Add the raspberries to a small saucepan over medium-low heat, stirring occasionally, until the raspberries begin to break down and bubble.
- As you stir, use a spoon or potato masher to mash the raspberries to your desired consistency.
- Stir in the chia seeds and lemon juice until combined. (Taste and add 1 or 2 tablespoons of maple syrup if needed.) Remove from heat and let cool for 5 minutes before stirring again.
- Serve immediately or transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.
Nutrition Per Serving
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