Once you make this Homemade Raspberry Chia Jam, you will realize how much better it is than sugar-laden store-bought jam. Not only is it cheaper, it’s so easy to make and way healthier! This jam is packed with omega 3’s and healthy fats from the chia seeds and contains rich antioxidants and fiber from the fresh raspberries. You can use this jam for a multitude of things: on top of Vegan Chia Overnight Oats, on Homemade Gluten-Free Bread, on Seedy Bread, or in baked goods like these PB & Jam Thumbprint Cookies.
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Notes on Ingredients
- Raspberries: Fresh or frozen work. Frozen is more affordable! You can also use strawberries.
- Chia seeds: Act as a natural thickener in the jam without needing to add artificial gums or thickeners.
- Maple syrup: Adds a touch of sweetness to the jam. Feel free to use any other liquid sweetener like honey, agave, or date syrup.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Homemade Raspberry Chia Jam?
- Add water and frozen raspberries to a small pot.
- Stir well and cook raspberries on medium-high heat for about 4 minutes.
- Add in lemon juice and maple syrup, and continue stirring for about 1 minute.
- Remove jam from the heat and stir in chia seeds.
- Add to a mason jar and refrigerate overnight or at least 12 hours allowing the jam to properly thicken!
- Enjoy!
- Step 1: First, add raspberries and water to a small pot and heat on medium-high heat for 4 minutes until thawed and soft.
- Step 2: Then, add lemon juice and maple syrup and cook for another minute. Remove from heat, stir in chia seeds, add to a jar and refrigerate overnight. Enjoy!
Commonly Asked Questions
This jam will last up to 2 weeks in the fridge in a sealed, airtight container. If you plan on baking with it or using it in various ways, I suggest making a double batch!
I would not suggest replacing the chia seeds. This jam requires chia seeds to get thick and jam-like!
Yes! Other berries like blueberries, strawberries, or blackberries would work well in this recipe.
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Extra Helpful Tips
- If you like your jam sweeter, feel free to adjust the amount of maple syrup. For less sweet, you can omit the maple syrup altogether or add a couple drops of stevia instead.
- Use fresh or frozen raspberries.
- Serve this jam on sourdough bread with almond butter. It’s the perfect salty, sweet, satisfying combination! Or, make these Peanut Butter & Jelly Cups!
How to Store
Store the jam up to 2 weeks in the fridge in a sealed, airtight container.
If you tried this Homemade Raspberry Chia Jam or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Homemade Raspberry Chia Jam
Equipment
- 1 pot
- 1 mason jar
Ingredients
- 2 cups raspberries fresh or frozen
- 2 tablespoon chia seeds
- 1 tablespoon maple syrup
- ½ lemon juiced
- 2 tablespoon water
Instructions
- Add water and frozen raspberries to a small-medium sized pot and heat on medium-high heat.
- Stir well and cook raspberries for about 4 minutes or until completely thawed and they have fallen apart. You can mash them with the back of a spoon as you stir.
- Add in lemon juice and maple syrup and continue stirring for about 1 minute.
- Remove jam from the heat and stir in chia seeds.
- Add to a mason jar and refrigerate overnight or at least 12 hours allowing the jam to properly thicken!
- Enjoy!
Brian says
Awesome sauce, I mean jam! Even the Trader Joe’s reduced sugar blueberry jam is too sweet for me. So, this is great, thanks@
Danielle Keith says
Hope you enjoy it!
Boe says
Can this be canned, how long would it last after making?
Danielle Keith says
I don’t know about it being canned but keep it in a jar in the fridge and it should last up to a few weeks! The lemon acts as a natural preservative.
Pj says
Hi Danielle-hello from England! This looks great and I have the ingredients to try this today but I just wanted to check that this is safe to give my kids? Just concerned re the fact that the ingredients (excepting the chia) seem very similar to a quick raspeberry sauce I sometimes make for their weekend pancakes and that starts to taste distinctly funky by the next day if we ever have any left over. I always thought it was the high concentration of sugars that made it similar a Petri dish for bacteria! Your post and photos look so awesome though and I really want to try it for this week’s porridge breakfasts! Am I doing something wrong or will the chia make it last longer?
Danielle Keith says
Hi! It won’t spoil! The lemon is a natural preservative and this jam is kept in the fridge. Don’t worry! Thank you for the love.
Brian says
What a deliciously awesome raspberry jam recipe! This is my favorite berry jam & I love how this is all natural, organic, & full of nothing but yumminess goodness & none of the processed junk! Thank you for sharing.
Margaret says
Can I use fresh raspberries?
Danielle Keith says
Yes!!!
Danielle Keith says
The best jam recipe!!!
Abi says
Thank you Danielle! This is such a simple and sweet recipe 🙂
Babs says
This looks amazing! Would it work with blackberries?
Taylor From HealthyGirl Kitchen says
Yes!
Karen says
Oh wow, I’ve recently bought your book and making my way through the recipes. I love raspberry jam and rely on chia seeds to fill me up so this is right up my street!! So excited to make this, thanks so much for the invention 😊💕🥰
Taylor From HealthyGirl Kitchen says
Thank you so much!!
Lisa says
My mom has trouble with the raspberry seeds in her teeth. What adjustments would you make if only using the juice?
Taylor From HealthyGirl Kitchen says
You could use a different berry like a blueberry.
Angeline says
Hi
Just wanting to know if I can use fresh raspberries? What would I have to change?
Taylor From HealthyGirl Kitchen says
Yes! You may need to add a touch more water.
Jordan Stacy says
I am obsessed with making this jam. It’s so high fiber-I love to add it to my chia pudding or overnight oats for a super high-fiber breakfast!