Raspberry Chia Jam

I’ve been obsessed with chia seeds lately! While I’m loving this high protein coffee chia pudding, raspberry season is almost here, and what better way to celebrate than with homemade raspberry chia jam?

This quick 15-minute recipe combines sweet-tart raspberries, fresh lemon juice, and a touch of honey for a homemade jam that’s completely irresistible. Plus with just four simple ingredients, you can feel good about what you’re eating. Spread it on toast and serve with my Cottage Cheese Egg Bites, or swirl it into yogurt. I even love added a big spoonful on top of my Ninja Creami Mango Sorbet and Ninja Creami Lemon Sorbet.

Why You’ll Want to Keep a Jar of Chia Jam in the Fridge

There’s a whole lot to love about this 4 ingredient raspberry chia seed jam. Here are a few reasons I’ve been making it on repeat:

• Quick and easy. Jam in 15 minutes? Sign me up! This recipe is so easy, and what’s better than fresh jam in less time than a grocery run? Plus you don’t need to be a canning expert because there’s no complicated steps!
• Big, bright flavor. Between the sweet tang of raspberries, the zing of the lemon juice, and just a hint of honey, this easy recipe will have your taste buds singing.
• Simple healthy ingredients. Unlike traditional jam and most store-bought jam, this homemade chia seed jam is made with four simple ingredients, packed with fiber, and no refined sugars. Plus you can use frozen or fresh raspberries.

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What You’ll Need

Here’s a short and sweet shopping list for you! You’ll find precise measurements in the recipe card below.

1. Raspberries – Frozen raspberries are super convenient and available year-round. If it’s raspberry season, go ahead and use fresh berries! Either way, they’re packed with fiber and loaded with Vitamin C and antioxidants.
2. Lemon juice – Lime juice or orange juice will also do the trick.
3. Chia seeds – Chia seeds are pretty neat. Not only are they a great source of fiber, but when you combine them with liquid, they form a gel-like consistency, which helps thicken the jam. They’re also a good source of heart-healthy omega-3 fatty acids.
4. Honey – It doesn’t need much sugar so I only use two tablespoons, but feel free to use more or less depending on how sweet you like your jam (and how sweet the berries are!). Maple syrup will also do the trick.

Tips and Variation Ideas

This is a super simple recipe, but I’ve got a couple of tips to pass your way to help you get it right! Some fun variations, too, if you’re feeling creative:

• Keep an eye on things. While the berries are bubbling away with the lemon juice, keep the heat at medium-low (no higher) and stir occasionally. You don’t want the fruit to burn!
• Don’t skimp on cooling time. This delicious jam needs some time (at least 10 minutes) to cool at room temperature before you use it. Otherwise, it won’t thicken properly and will be too runny.
• Sweeten with care. Berries vary in sweetness, and you might like your jam sweeter (or less sweet) than I do. So, start with one tablespoon of honey, give the jam a taste, and add more (one tablespoon at a time) until it’s perfect for you!
• Try a different berry. Not a raspberry person? Make my Blackberry Chia Jam or use blackberries, blueberries, or even strawberries instead- honestly any frozen or fresh fruit will work. Note that some berries carry more juice than others, so you may need to cook the fruit for a bit longer to get the right consistency and adjust the sweetness.
• A splash of flavor. You can stir a little vanilla extract into the berries as they cook. A sprinkle of cinnamon, nutmeg, and cloves would also be fun, especially around the holidays.

Ways to Use It

Honestly, you’re going to want to put this raspberry chia jam on everything. Here are some of my favorite ways to use it:

• On toast. Smear a little butter (or peanut butter!) on whole wheat bread and top with raspberry jam. Alternatively, use it to doll up your toasted bagel with cream cheese.
• Over pancakes. Or waffles, or French toast. This raspberry jam is the perfect accompaniment for your brunchy favorites. Try it on these Fluffy Protein Pancakes (without Protein Powder)!
• Greek yogurt parfait. Adding a dollop or two of this jam to your yogurt and granola is a total game-changer! Check out my Vanilla Nut Granola Recipe if you want to make your own.
• In salad dressing. Add a sweet spin to your favorite balsamic dressing by whisking in a little raspberry jam.
• Dessert drizzle. Add chia jam to your ice cream (it’s SO good on my Ninja Creami Pistachio Ice Cream), or spread it over a slice of cheesecake.

How Long Does Chia Jam Last?

• Refrigerator: You can store this jam in an airtight container like a small mason jar in the fridge for up to 1 week.
• Freezer: So long as you store it in a freezer-safe, sealed container, this jam should keep in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.

More Chia Seed Recipes

If you love chia seeds as much as I do, you have to try these other chia-centric recipes, too. Let me know your favorites!

Creamy Blended Chia Pudding Recipe

Blackberry Chia Jam

Healthy Lemon Chia Seed Muffins

Chocolate Oat Milk Chia Pudding

If you’ve made and loved this Raspberry Chia Jam Recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!