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Get ready to fall in love with this 15-minute Raspberry Chia Jam! It’s a quick lower sugar alternative to traditional jam made by thickening raspberries with chia seeds instead of large amounts of sugar. It has a bright berry flavor and a soft spoonable texture. Enjoy it with toast, yogurt bowls, oatmeal, and more!
What is Raspberry Chia Jam?
Raspberry chia jam is a small batch jam made by simmering raspberries and using chia seeds to naturally thicken the mixture. Unlike traditional jam, it requires little added sugar and no pectin or canning, making it an easy homemade option with more fiber and fresher fruit flavor.
It’s a versatile breakfast or snack option that tastes great spread on toast or swirled into yogurt or overnight oats. I even love to add a big spoonful on top of my Ninja Creami Mango Sorbet and Ninja Creami Lemon Sorbet.
Raspberry Chia Seed Jam vs Traditional Jam
This quick 15-minute recipe combines sweet-tart raspberries, fresh lemon juice, and a touch of honey for a more balanced homemade spread that is healthier, easier, and less sugary than conventional jam.
Here’s how this jam compares to traditional jam:
- Naturally thickened with chia seeds. No pectin or large amounts of sugar is needed. The chia seeds naturally thicken the jam to create a spoonable consistency.
- Lower in added sugar and higher in fiber. It’s made with just a few simple ingredients, is higher in fiber, and uses no refined sugars compared to traditional jams.
- Fresher fruit flavor. It doesn’t get any fresher than this homemade version. With the sweet tang of raspberries, the zing of the lemon juice, and just a hint of honey, it will have your taste buds singing.
- Ready in 15 minutes. Plus you don’t need to be a canning expert because there’s no complicated steps.
- Great for meal prep. Stores well and works in many breakfasts and snacks.
Ingredient Notes
You just need 4 ingredients for this recipe!
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Raspberries: Frozen raspberries are super convenient and available year-round. If it’s raspberry season, go ahead and use fresh berries. Raspberries provide a natural sweetness and are packed with fiber and loaded with Vitamin C and antioxidants.
- Chia seeds: Not only are they a great source of fiber, but when you combine them with liquid, they form a gel-like consistency, which helps the jam thicken as it cools. They’re also a good source of heart-healthy omega-3 fatty acids.
- Lemon juice: Balances tartness and brightens the flavor. Lime juice or orange juice will also do the trick.
- Honey: The jam 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 homemade jam (and how sweet the berries are!). Maple syrup also works.
Variations
- Try a different berry. Not a raspberry person? Make my Blackberry Chia Jam or use blackberries, blueberries, or even strawberries instead. 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.
How to Make Raspberry Chia Jam
Here’s a basic overview of how to make this bright, flavorful raspberry and chia seed jam.
- Break up the berries. Combine the berries with the lemon juice in a saucepan over low to medium heat. Use a wooden spoon or potato masher to break up the fruit and release its juices.
- Reduce the mixture. Once bubbling, cook for 5-6 minutes.
- Finishing touches. Remove the berries from the heat and stir in the honey and chia seeds until well combined.
- Cool. Let the jam cool for 10 minutes before transferring to a jar. The jam will still look slightly loose when warm. It will thicken as it cools and sets in the fridge.
Jamie’s Tips
Expert Recipe Tips
- 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!
- Mash raspberries well for smoother texture. Raspberries break down fairly easily, but be sure to mash well with a fork or potato masher to ensure the smoothest consistency.
- Don’t skimp on cooling time. This delicious jam need 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. 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!
FAQs
Yes, but it will taste more tart.
The texture is slightly seedy but softens as it sits.
Yes! It’s a great way to elevate the fiber content of a traditional PB&J sandwich.
Serving Suggestions
You’re going to want to put this 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 brunch 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.
- Swirled into overnight oats. Try it with my PB&J Overnight Oats!
- In salad dressing. Add a sweet spin to your favorite balsamic dressing by whisking in a little raspberry jam.
- On oat bars. It’s a staple in my PB&J Oat Bars.
- 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.
Storage Instructions
- Refrigerator: You can store this homemade raspberry chia seed jam in an airtight container like a small mason jar in the fridge for up to 1 week.
- Freezer: As 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 Recipes with Chia Seeds
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!
Raspberry Chia Jam
Ingredients
- 12 oz fresh or frozen raspberries, or fresh- about 3 cups
- 1 tbsp lemon juice, lime juice or orange juice
- 2.5 tbsp chia seeds
- 2 tbsp honey
Instructions
- Add fruit to a medium saucepan with lemon juice. Heat over medium/low breaking down berries with a spoon or spatula.
- Once bubbling, cook fruit for 5-6 minutes until juices are slightly reduced.
- Remove from heat. Stir in honey or syrup and chia seeds. Allow to cool/thicken for at least 10 minutes before transferring to a jar for storage.
Notes
- Taste test before cooling. Add more sweetener ~1 tbsp at a time if it’s not sweet enough for you. Sweetness varies by berries.
- Don’t skip the cooling time! This homemade chia seed jam needs at least 10 minutes of cool time to set and thicken. If it’s not thickening up properly (sometimes berries are extra juicy!), add an additional ½ – 1 tbsp of chia seeds.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
What is the fiber content?
There is about 3 grams per serving. You can see the full nutrition facts right in the recipe card 🙂
I love that you use honey for this recipe!
Did you mean to let sit in the fridge (per your notes) 10 minutes , or on the counter?
Tastes delish.
Thank you- good catch, it just needs 10 minutes of setting time!
Can you sub maple syrup for honey ? In chia jam
Definitely!
Love this recipe! What is the serving size??
It makes roughly 10 3-4 tbsp servings.
Love this Raspberry Chia Jam……. it’s so easy to make and tastes amazing. I added vanilla extract…. delicious 😋
How long would this jam last?
I keep it in the fridge for about a week!