Name: Raspberry Chia Jam
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: American-Inspired
Ingredients: 2 cups fresh raspberries (or frozen); 1 Tbsp filtered water; 2–3 Tbsp chia seeds; 2 Tbsp honey or maple syrup; 1 pinch flakey sea salt

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Short Description

A quick and healthy homemade jam made with fresh (or frozen) raspberries, chia seeds, and natural sweetener—ready in under 15 minutes and perfect for spreading or topping.

Why You’ll Love This Recipe

Fast and simple: Requires just one pot and about 10 minutes of hands-on time.
Healthy sweetness: Uses chia seeds for natural thickening and fiber, sweetened with honey or maple syrup.
Customizable: Use fresh or frozen berries and adjust sweetness to taste.
Versatile: Great on toast, yogurt, oatmeal, or as a swirl in desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups fresh raspberries (frozen works too)
1 Tbsp filtered water
2–3 Tbsp chia seeds
2 Tbsp honey or maple syrup
1 pinch flakey sea salt

Directions

Cook raspberries
- In a small saucepan over low–medium heat, add raspberries and filtered water.
- Let the berries gently cook down and break apart, about 3–4 minutes.
Add chia and sweetener
- Stir in chia seeds, honey or maple syrup, and a pinch of flaky sea salt.
Simmer to thicken
- Let mixture simmer gently for about 5 minutes, stirring often, until it reaches a jammy consistency.
Cool and store
- Remove from heat and let cool slightly.
- Transfer jam to a clean glass jar.
- Chill in the fridge—jam will continue to thicken as it cools.

Servings And Timing

Yields: About 1 cup of jam
Prep Time: ~2 minutes
Cook Time: ~8–10 minutes
Total Time: ~10–12 minutes

Storage/Reheating

Refrigerator: Store jam in a sealed jar for up to two weeks.
Freezer: Pour into a freezer-safe container, leaving room for expansion, and freeze for up to 6 months. Thaw in fridge overnight.
To reuse: Warm slightly before serving for easier spreading.

Variations

Berry blend: Replace half the raspberries with blueberries or strawberries.
Citrus twist: Stir in 1 tsp lemon or orange zest before cooking.
Spiced jam: Add a pinch of ground cinnamon or ginger for warmth.
Sweetener swap: Use agave, coconut sugar syrup, or granulated sugar instead of honey or maple syrup.
Low-sugar: Reduce sweetener to 1 Tbsp or omit; raspberries alone provide natural sweetness.

FAQs

1. Can I use frozen raspberries?

Yes—no need to thaw. Add an extra minute to cook time if needed.

2. How thick will the jam get?

Chia seeds thicken as they cool; final texture is slightly gelled, spreadable, and not overly stiff.

3. Is raspberry chia jam vegan?

Use maple syrup instead of honey, and it’s fully vegan.

4. Can I double the recipe?

Absolutely—double all ingredients and use a larger saucepan. Jam stores well for multiple servings.

5. Do I need to mash the raspberries?

Not necessary—the berries break down as they cook, creating texture and release of juices.

6. What if jam is too runny after chilling?

Stir in 1 tsp chia seeds, let sit 5 minutes, or reheat gently and add more chia until desired consistency.

7. Why use flakey sea salt?

It enhances sweetness and balances tartness. Regular salt works too in small amounts.

8. Can I use sugar instead of honey or maple syrup?

Yes—use 2 Tbsp granulated sugar, dissolving it with the raspberries as they cook.

9. How do I avoid jams sticking to the jar rim?

Wipe the jar rim before sealing and store jam upright.

10. Can I make other fruit chia jams?

Yes—use the same method with peaches, cherries, blackberries, or apple.

Conclusion

This Raspberry Chia Jam is a delightful blend of fresh berry flavor, natural sweetness, and simple, wholesome ingredients. It’s easy to make, versatile for everyday breakfasts or snacks, and ideal for batch prep. Whether you double the recipe or keep it small, this jam adds a bright, tasty twist to your kitchen repertoire. Enjoy it fresh, frozen, or gifted!