Raspberry Chia Seed Jam is incredibly easy to make, thickened with chia seeds, and sweetened with honey. This is a bright and refreshing jam that is perfect on toast, dolloped on oatmeal, or stirred into your favorite yogurt. Swap the raspberries for any fruit of choice for a delicious and fresh fruit jam!
Raspberry Chia Seed Jam
It could be after you make this Raspberry Chia Seed Jam, you will no longer buy pre-made jam from the store. Once you realize how easy it is to make, how versatile the flavors can be, and just how delicious homemade jam is! So, what exactly is so great about homemade Raspberry Chia Seed Jam?
- Thickened with chia seeds – Not only do the chia seeds add a fun texture to the jam, they also work to plump up and thicken the jam.
- Easy to make – The jam is simply made in a saucepan, then chilled in a jar. No chopping, pureeing or canning required.
- Any fruit will work to make the jam – The fruit flavor possibilities are somewhat endless! Strawberry, blueberry, cherry, blackberry, peach, apricot, passion fruit … the list goes on for the fruit you can use to make homemade chia seed jam.
- The serving size is up to you – Because this is small batch baking blog, my recipe makes about 1 cup. Though, you can certainly double or even triple the recipe.
- Lightly Sweetened – The fruit has its own sweetness, and we add a little honey to brighten it up.
- No added (nor unnecessary ingredients)! – Often there are a lot of extra (and hard to pronounce) ingredients in jams and jellies. Making your own homemade jelly omits all of that. Plus, no high-fructose corn syrup!
What You Need To Make Raspberry Chia Seed Jam
- Raspberries – Fresh or frozen would work fine.
- Chia Seeds – I use black chia seeds because they are easier to find in your grocery.
- Honey – Or any sweetener of choice.
- Lemon Juice – The lemon juice simply brightens the flavor of the fruit.
Any fruit would work great to make the jam. Such as strawberries, blueberries, blackberries, cherries, apricots, or peaches. These are just a few ideas – you could certainly make a mixed fruit jam as well!
- Medium Saucepan
- Jelly Jar – Or any container with a lid.
Tips For Making Raspberry Chia Seed Jam
- Fresh or frozen fruit work – Or you could get crazy and do a combination of both. If you want a chunkier jam, add some fresh fruit to the jam once it is mostly done heating.
- Add a little lemon juice – The lemon juice brightens and almost preserves the fruit flavor.
- Any sweetener will work – If you prefer a vegan jam, swap the honey with maple syrup or granulated sugar. You can (and should) taste the jam as you go and adjust the sweetness to your preference.
- Heat the fruit just until it starts to break down – We don’t want or need to cook the fruit too long. Just long enough that fruit starts to break down and release its juices.
- Strain the jam to make a smoother (and fruit seed free) jelly – It may seem counterintuitive to make a chia seed jam, yet strain the jam to remove the fruit seeds. However, the chia seeds do plump and soften as they soak. Sometime fruit and berry seeds can be a little much for some.
- Black or white chia seeds work – You are more likely to find black chia seeds in your grocery. Though, white chia seeds will work too if that is your preference.
- Chill the jam for at least 4 hours – or overnight – This gives the chia seeds time to plump and soften. If you choose not to chill the jam, just note that the chia seeds will still be crunchy.
Ideas For How To Enjoy Raspberry Chia Seed Jam
Just a few ideas for how to enjoy your chia seed jam – because eating it with a spoon may be a little much!
- On toast – Or shmeared on your favorite bagel, brushed on a light and flaky croissant, dolloped on a buttermilk biscuit, or spread on a delicious scone.
- Stirred into oatmeal – Or you can layer it into overnight oats.
- Dolloped on your favorite yogurt.
Common Questions For Making Raspberry Chia Seed Jam
Yes! This would make a great jam using strawberries, blueberries, or blackberries – just to name a few!
It doesn’t. The only reason I use black chia seeds is because they are easier to find.
You can. Maple syrup or granulated sugar would work just fine. I can’t say the same for zero-sugar sweeteners as I don’t have experience working with them.
I recommend chilling the jam to give the chia seeds times to plump and soften. If that is not a concern for you, feel free to enjoy right away. Just know the jam may be a little crunchy because of the chia seeds.
For a more preserve like jam, add extra fruit to the jam when it is almost done heating. And don’t break up or stir the fruit.
Chia seeds do have health benefits. Plus, the fact that we are making our own jam, with less sugar, and fewer ingredients, help to keep this jam on the healthier side.
More Sweet Recipes Using Chia Seeds
- Chocolate Chia Seed Pudding Parfaits
- Pumpkin Pie Chia Pudding
- Smooth Red Berry Chia Pudding
- Vanilla Chia Pudding
Raspberry Chia Seed Jam
- In a medium saucepan, add the raspberries, lemon juice, and honey. Heat over low heat until the raspberries start to break down and the mix starts to thicken.
- Remove the jam from the heat. At this point, you can strain the jam mixture through a fine mesh strainer to remove the berry seeds, or not. Add the chia seeds to the jam and stir to incorporate. Note – If straining the jam, add 1 and 1/2 tablespoons of chia seeds. If not straining, only use 1 tablespoon of chia seeds.
- Transfer the jam to a jelly jar (or any covered container). Refrigerate the jam for at least 4 hours to give the chia seeds time to plump up. Or, overnight is best.
- Spread on your favorite toast, yogurt, or oatmeal, and Enjoy!
- Fruit – Any fruit of your choice will work.
- Straining the fruit – You can strain the jam after it has heated to remove seeds and/or fruit skins to make more of a jelly. Or, you can leave as is for a thicker jam.
- Honey – Any sweetener of choice will work. Sweeten the jam to your taste.
- Chill – I recommend giving the jam some time in the refrigerator to chill – at least 4 hours, but overnight is best. This gives the chia seeds time to soften and plump up.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!