Raspberry Chia Jam
This easy raspberry chia jam uses just 3 ingredients vegan, refined sugar-free, and ready in just 15 minutes. Perfect for topping on ice cream, desserts, or even on toast!
Last week, I found myself having leftover raspberries and this easy raspberry chia jam were the perfect way to use these up. It is so easy, takes 15 minutes, only 3 main ingredients and can scale up easily by using this 1:1:1 ratio. No calculator needed. Double it, triple it, the math stays the same.
Unlike traditional jam that relies on cups of sugar to set, chia seeds do the thickening here. The result is a jam with real fruit flavor without the overwhelming sweetness you see in storefront jams. I use this on everything from homemade vegan bread to swirled into my vanilla pudding. Check out my other vegan brunch list for more topping ideas.
Ingredient Notes & Substitutions
Refer to the recipe card below for exact quantities and detailed instructions.
Fresh raspberries work best here because they break down quickly and release their juices. Frozen raspberries will work but add 2-3 extra minutes of cooking time to account for the water they release. If you are thawing them first, adjust the water so it doesn't become too watery.
Maple syrup is the sweetener for this jam. you can opt for sugar, but to keep it refined free, I am using maple syrup. Honey also works if you're not strictly vegan.
Chia seeds are the thickening agent. White chia seeds will give you a slightly more vibrant red color, but black chia seeds taste identical and are usually cheaper. Either works.
Lemon juice is optional if you are looking for a bit more tart flavor to come through. Skip it if you want to keep it more neutral.
Water helps the raspberries break down without scorching. You only need 2-3 tablespoons, just enough to get things moving before the berries release their own liquid.
Step-by-Step Instructions
Start with boiling water. Bring 2 tablespoons of water to a boil in a small saucepan over medium-high heat. This prevents the raspberries from sticking before they release their juices.
Add and mash the raspberries. Toss in your cup of fresh raspberries and immediately start pressing them with the back of a wooden spoon or a fork. You want them broken down and releasing liquid within the first minute or two. Cook for about 5 minutes, mashing occasionally, until you have a chunky liquid.
Stir in the maple syrup. Add 1 tablespoon of maple syrup and stir gently to combine. Taste here if you want to adjust sweetness, but keep in mind the chia seeds will absorb some of the liquid and concentrate the flavor.
Add chia seeds and simmer. Sprinkle in 1 tablespoon of chia seeds and reduce heat to medium-low. Simmer for about 10 minutes, stirring every few minutes so the seeds don't clump. The mixture will still look loose, but that's normal.
Add lemon juice if using. Squeeze in the juice from about ¼ of a small lemon. Start with less and add more to taste. .
Cool before judging thickness. Remove from heat and let the jam cool for at least 15 minutes. It will thicken considerably as it sits.
Tips for the Best Raspberry Chia Jam
Stir frequently during the simmer. Chia seeds want to clump together if left alone. A quick stir every 2-3 minutes keeps them evenly distributed.
Scale with confidence. The 1:1:1 ratio holds at any size. I've made this with 3 cups of raspberries using 3 tablespoons each of maple syrup and chia seeds, and it worked perfectly.
How to Serve Raspberry Chia Jam
I LOVE this with vanilla ice cream, it brings the sweet, tart flavor explosion in your mouth and I highly recommend it. The other obvious choices is toast, spread it on vegan bread or try it with air fryer biscuits for a quick breakfast.
I also like to swirl this into oatmeal, layer it in overnight oats, and use it as a topping for dairy-free yogurt.
For a fancier use, try it as a filling between cake layers or swirled into no-bake dairy-free desserts. The texture holds up well and adds a pop of color.
Frequently Asked Questions
Yes, add them frozen directly to the boiling water and cook for an extra 2-3 minutes. Frozen berries release more water, so your jam may be slightly looser. You can add an extra teaspoon of chia seeds if needed.
Strawberries, blueberries, blackberries, and mixed berries all work with the same 1:1:1 ratio. Strawberries are less tart, so you may want to reduce the maple syrup slightly. Blueberries take longer to break down and benefit from light mashing.
You can store raspberry chia jam in an airtight container in the refrigerator for up to 2 weeks. You can also freeze this jam for up to 3 months.
More dessert topping Recipes
Ingredients
- 1 cup fresh raspberries
- 2-3 tablespoons water
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
- ¼ small to medium lemon, juiced optional, to taste
Instructions
- Bring 2 tablespoons water to a boil in a small saucepan.
- Add 1 cup fresh raspberries to the boiling water. Mix in and press/mash the raspberries so they break down and become liquidy. Cook for about 5 minutes.
- Add 1 tablespoon maple syrup and stir in gently.
- Add 1 tablespoon chia seeds and simmer on medium-low heat for about 10 minutes.
- Stir in the juice of ½ small to medium lemon, to taste, depending on how tart you like the jam.
- Take off heat and let cool. Use as a topping for ice cream, toast, or any fruit spread.
Notes
Nutrition
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