This Raspberry Chia Jam is super easy to make, only requires 3 ingredients, and takes less than 15 minutes to make. It's naturally sweetened with maple syrup and way healthier than store bought jams.
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Why you will love this recipe
- Delicious Jam Spread: The best thing about this chia seed jam is the sweet and tart taste you get from the fresh raspberries, which are mixed with pure maple syrup, giving you a perfect naturally sweetened Raspberry Chia Jam spread or compote for yogurt parfaits.
- Simply 3 Ingredients: This raspberry and chia seed jam with maple syrup, combines together perfectly to make the tastiest homemade jam. You can add it to parfaits, cakes, muffins, or spread it on toast, pancakes, or basically anything you'd like.
- Easy Quick Recipe: You need about 15 minutes to get this raspberry chia jam recipe completed. Of course, follow the recipe below, but here's a quick review: Wash the fresh raspberries, blend them until smooth, and add the mixture to the pot with the maple syrup and chia seeds. Heat the mixture, stirring continually so it doesn't burn and until it thickens. Let it cool, and then place it in jars. You'll have a basic chia seed raspberry jam that is delicious.
If you like chia recipes I know you will love these also:
- Strawberry Chia jam
- Vanilla Chia Pudding
- Strawberry Chia Seed Pudding
- Raspberry Parfait (using this raspberry chia jam)
- Blueberry Chia Pudding
- Blueberry Chia Jam
- Blueberry Parfait
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make this Raspberry Chia Jam.
- Fresh Raspberries: Fresh raspberries are best, they provide the best flavor.
- Chia Seeds: Chia seeds give this jam a nice consistency as well as added fiber, minerals and nutrients.
- Pure Maple Syrup: This keeps our chia jam refined sugar free.
Variations
- Lemon Juice: This raspberry chia jam recipe has lemon juice as an optional ingredient. It will add a touch of tanginess to the taste and also preserve the jam a little longer in the fridge. The lemon juice will also help keep the color of the jam a more vibrant red and not turn darker over time.
- Consistency: To get a smooth texture to this Raspberry Chia Jam, make sure you blend the fresh berries. For a chunky consistency, let them get warm in the pan and then mash with a fork. Both ways, this chia jam will taste delicious.
How to make this Raspberry Chia Jam
Prep: Wash Fresh Raspberries and place in a blender and blend until smooth.
Step 1: Add blended raspberries to a pot with the maple syrup and chia seeds, whisk together. (add the lemon juice here also if you are using it, see notes)
Step 2: Stir on medium heat until it starts to simmer and then reduce heat to low continue to stir 3 minutes until it starts to form a jell consistency and appears to thicken. Make sure you are stirring the whole time or it could burn. Let cool and place in a jar. Makes 8 ounces, store in the fridge up to 4-5 days. Makes about 10 ounces.
Expert Tips
- Fresh Raspberries: Use fresh organic raspberries in this Raspberry Chia Jam; do not use frozen berries; this chia berry jam tastes perfect when you use fresh organic raspberries.
- Stovetop: Continually stir this raspberry and chia seed jam to prevent it from burning or getting stuck to the bottom of the pan.
- Add In: This chia seed raspberry jam is a perfect addition to yogurt, layered in a parfait, spread on pancakes, toast,or bagel. It's a quick, tasty add-in or on to many food items. It adds some flavor and natural sweetness to this chia jam.
Recipe FAQs
This chia seed raspberry jam recipe lasts 4-5 days in the fridge. If you've added lemon juice, it will last 1 week. It will specifically depend on the recipe you use and what's added to know the amount of time the chia jam will last.
For adults, generally, 2 tablespoons of chia seeds is safe for adults to eat, as long as it's okay for them to eat this food item.
More Chia Recipes
Raspberry Chia Jam
Ingredients
- 12 ounces fresh raspberries (two of the small square containers)
- 2 ½ tablespoons chia seeds
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon juice (optional, see notes)
Instructions
- Wash fresh raspberries and place in a blender, blend until smooth.
- Add blended raspberries to a pot with the maple syrup and chia seeds, whisk together. (add the lemon juice here also if you are using it, see notes) Stir on medium heat until it starts to simmer and then reduce heat to low continue to stir 3 minutes until it starts to form a jell consistency and appears to thicken. Make sure you are stirring the whole time or it could burn.
- Let cool and place in a jar. Makes 8 ounces, store in the fridge up to 4-5 days. Makes about 10 ounces.
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