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, and then chilled in a jar. No chopping, pureeing, or canning is 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!
Ingredients 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!
Tips For Making Raspberry Chia Seed Jam
- Fresh or frozen fruit works – Or do a combination of both. If you want a chunkier jam, add some fresh fruit to the jam once it is mostly done heating.
- 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 the fruit starts to break down and release its juices.
- Strain the jam to make a smoother (and 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. Sometimes 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. However, 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.
Recipe FAQ
It doesn’t. The only reason I use black chia seeds is because they are easier to find.
I recommend chilling the jam to give the chia seeds time to plump and soften. If that is not a concern for you, feel free to enjoy it 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.
Keep the jam in a covered container in the refrigerator for up to 2 weeks.
More Chia Seed Recipes
- Chocolate Chia Seed Pudding Parfaits
- Pumpkin Pie Chia Pudding
- Smooth Red Berry Chia Pudding
- Vanilla Chia Pudding
Raspberry Chia Seed Jam
Equipment
Ingredients
- 1 cup raspberries, fresh or frozen (or any fruit of choice will work)
- 1 teaspoon lemon juice
- 1 to 2 tablespoons honey (sweeten to taste)
- 1 ½ tablespoons chia seeds (see recipe instructions)
Instructions
- 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.1 cup raspberries, fresh or frozen, 1 teaspoon lemon juice, 1 to 2 tablespoons honey
- 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.1 ½ tablespoons 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!
RECIPE NOTES
- 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.
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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 desserts - all homemade, all simple, and all for you! Click here to learn more about me!