Raspberry Chia Seed Jam

Chia raspberry jam in a small jar on a table

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!

Prep Time20

Chill4

Total Time4 20

Course: Breakfast, Side Dish

Cuisine: American

Diet: GF

Servings: Cup

Calories: 18kcal

Author: Erin Cernich

Equipment

Medium Heavy Duty Saucepan

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!

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.

Nutrition