Gimme all of the raspberries, please! In the form of Easy Raspberry Chia Seed Jam, of course.
This is a simple and delicious jam/spread/sauce/all of the above. Homemade jam has never been so easy to make or better for you! And, of course, it’s naturally gluten free, vegan and with no refined sugars! Just some raspberries, some tart lemon juice, some maple syrup and some chias.
Chia Seed Jam is the perfect way to sweeten up your morning oatmeal, your Greek yogurt, your favourite muffin or your breakfast toast while adding tons of super-good-for-you chia seeds into your morning. Or use this raspberry chia jam as a sauce and drizzle it over ice cream for dessert!!
And I’m not judging if you find yourself eating it by the spoonful too.
I am fully and completely, one hundred and ten percent obsessed with Chia Seed Jam. Raspberry, blueberry, strawberry, blackberry, mixed berry, cranberry – I will take them all in Chia Seed Jam form, please.
But especially this Raspberry Chia Seed Jam.
Because this Raspberry Chia Seed Jam is tart but sweet and totally irresistible. And because raspberries are naturally a seedy fruit the extra chia seeds blend right in so suspicious husbands(!!) who get mad when you secretly spike all their meals with ‘healthy things’ will never know that you actually spiked their jam and therefore their breakfast will still be full of all the ‘healthy things.’
MORE ABOUT THIS RASPBERRY CHIA SEED JAM RECIPE…
I love how easy it is to make jam at home! (Because easy is definitely the theme around this Always Nourished kitchen!) And how easy it is to make an all-natural, refined-sugar free, gluten free, vegan, superfood jam, to boot!
Best of all, there are only FOUR ingredients. Raspberries, lemon juice, maple syrup and chia seeds.
There is just something about raspberries. Please don’t make me pick a favourite berry – but if I have to, I would say that raspberries are way up there. I use frozen raspberries in this jam because they are always what I have on hand. But fresh ones work perfectly too. (Just make sure to wash those fresh ones well!)
I love the extra tartness that the lemon brings to the pot too. The lemon can be optional if citrus isn’t your thing or if you don’t have an extra in the fridge or if your raspberries are at their peak of sweetness. But I recommend it for that little extra tickle on your tongue.
And then everything gets sweetened up with a little maple syrup or agave (or honey if not vegan). Adjust the amount of sweet to taste. I like a really sweet jam so I use 3 tablespoons but start with 1 or 2 tablespoons and go from there.
And finally, those chia seeds! Because why not add chia seeds whenever you can. And because you can watch the magic happen when you transform a liquidy raspberry soup into a thick and spreadable jelly. It’s magic, I tell you. Chia seed jam magic.
Now, this isn’t my first Chia Seed Jam to make its way on to the blog – definitely check out my Blueberry Lemon Chia Seed Jam and Tomato Chia Seed Jam too! – but I just couldn’t resist sharing more chia seed love.
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A simple and delicious recipe for Raspberry Chia Seed Jam. Homemade jam has never been so easy or so tasty. And, of course, it’s naturally gluten free, refined sugar free and vegan!
Ingredients
- 2 cups frozen raspberries
- 1/2 tablespoon fresh squeezed lemon juice
- 2 – 3 tablespoons natural maple syrup or agave (or to taste)
- 2 tablespoons chia seeds
Instructions
- Add frozen raspberries and lemon juice to a small saucepan over medium-low heat. As the berries heat up and their juices are released, about 5-10 minutes, gently mash the berries with a wooden spoon or a fork until they break down and no large chunks remain.
- Bring berries to a gentle boil, and continue to simmer for a minute or 2.
- Stir in syrup (or agave) and chia seeds.
- Remove from heat and let cool and thicken before transferring to a jar to store in the fridge for about 1 week.
Nutrition
- Serving Size: 1
I’m Rebecca - Registered Holistic Nutritionist, recipe developer, food photographer, writer, taste-tester and the friendly face behind Always Nourished.
Hi, I’d appreciate if you answer the first question posted. Does it have a one week shelf life? Thank you. What can I prepare with my recently picked four gallons of raspberries that are washed, dried and frozen? I’d like to make something that will last for weeks/months.
Hello Phillip! I would say it has a shelf life of about a week (5-7 days) if kept in the fridge in an airtight container. Practicing safe food handling is always important and although I can’t guarantee it will last in your fridge for the full 7 days (too many variables come into play) it is best to use your best judgment before consuming any sort of leftovers. I am not an expert on canning but you may find traditional canning techniques may be able to extend the shelf life of this jam for weeks or months like you are looking for but I don’t think chia seed jams would hold up for that amount of time on their own. You could also experiment with portioning this chia jam out and freezing the portions to make it last longer but I can’t recall freezing chia jams before so I don’t know for sure if that would work out either. Some other raspberry ideas you could explore: smoothies or popsicles, baking (pie filling, muffins) or a fresh raspberry vinaigrette. Best of luck with your raspberries!
not to be a dummy, but does this need to ‘setup’ for a week, or have a one week shelf life?
Hi Kaye! No need to set up. Once it’s cooled it should be a thick, jelly consistency.
I just made this. Well, a version of it. I used mixed berries and squeezed a whole lemon, added 3 Tbs maple syrup. It’s so good! I slathered it on top of some homemade coconut flour biscuits with butter. Yum!
Your version sounds delicious!! I am glad you liked it!!
Chia seed jams are just the best! I have zero desire to actually can so these are the way to go for me! This sounds fantastic!
Thanks, Ashley! I hear ya with the canning – I also have zero desire for all of that.