Raspberry chia jam is the simplest way to enjoy a fresh, homemade jam without the hassle of traditional canning. This easy raspberry jam is made with just two ingredients—ripe raspberries and chia seeds—resulting in a naturally sweet, thick spread perfect for toast, yogurt, or even dessert toppings. But, I do have a secret ingredient which helps the berry jam BURST with flavour. Making homemade jam with chia seeds gives it a jammy texture without the added sugar - and it is SO EASY!
Why you'll love this recipe
Quick and easy. With only two ingredients, this raspberry chia jam is ready in under 10 minutes—no canning or complex steps required.
Versatile. Chia seed jam is perfect for spreading on toast, adding to a PB&J oatmeal or even as a topping on some banana spinach pancakes (really gives Christmas vibes).
Low in sugar. Unlike traditional jams, you control the sweetness, making it a wholesome option for anyone watching their sugar intake.
How to make raspberry chia jam
Chia jam on stovetop (no setting time)
- Add ingredients to a small saucepan over low heat. Mash the raspberries (if they're frozen, add a touch of water and wait for them to melt slightly).
- Add chia seeds and a touch of citrus zest (optional). Stir until all mixed in well.
- Continue to heat on low for about 10 minutes or until thickened. Stirring occasionally. Serve the chia jam immediately on some almond croissant baked oatmeal or some pumpkin protein pancakes.
Mash and Store (setting time)
- In a medium-sized bowl, use a fork or potato masher to mash fresh or thawed raspberries until they reach your desired consistency. For a smoother jam, mash more thoroughly, or leave some chunks for a bit of texture.
- Stir in the chia seeds until they’re evenly distributed throughout the mashed raspberries. The chia seeds will absorb the liquid and thicken the mixture as it sits.
- If you prefer a sweeter jam, add a small amount of honey, maple syrup, or a sweetener of your choice, and mix well. I recommend a bit of citrus zest as it actually balances out the chia seed jam and gives it some interest.
- Transfer the mixture to a jar or airtight container and refrigerate for at least 1-2 hours, or until it reaches a jam-like consistency. The chia seeds will continue to absorb the liquid and thicken the jam as it cools.
- Use your raspberry chia jam as a spread on toast, added on top of my small batch zucchini bread, or added on top of my caramelised banana pancakes.
Meal prep and leftovers
Meal prepping raspberry chia jam is incredibly easy and adds a homemade touch to your breakfasts and snacks throughout the week. Since it thickens naturally with chia seeds, you don’t need extra pectin or preservatives, making it a fresh, simple, and nutritious addition.
Storing
Store any leftover raspberry chia jam in an airtight container in the refrigerator for up to one week. The jam will continue to thicken slightly as it sits, so give it a quick stir before using.
For a longer-lasting jam, you can try canning the chia seed jam. However, since it lacks traditional preservatives, it may not be as shelf-stable as regular jam. For best results, freeze in small batches or prepare fresh as needed.
Freezing
You can freeze chia seed jam in freezer safe containers, or even try in an icecube tray for quick and easy access to single serves of homemade raspberry jam. Make sure to leave a bit of space at the top of the container for expansion as the chia seeds will continue to absorb and thicken. Thaw in the refrigerator overnight before or give the chia jam a quick zap in the microwave.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Raspberry chia jam can technically be canned, but because it doesn’t contain traditional preservatives, it may not be as shelf-stable as regular jams. Freezing or refrigerating is generally recommended for longer freshness.
Chia seeds act as a natural thickener, absorbing liquid to create a gel-like consistency, which eliminates the need for additional pectin in raspberry chia jam. They also add a boost of fibre and omega-3 fatty acids.
Yes, frozen berries work perfectly in chia jam. Simply thaw the berries slightly and follow the usual recipe steps; the texture and flavour will be just as delicious!
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Raspberry Chia Jam
Ingredients
- 100 g (½ cup) raspberries (fresh or frozen)
- 80 g (¼ cup) chia seeds
- Orange zest from ½ orange optional but recommended
- 60 ml (¼ cup) water
Instructions
Option 1: Stovetop (no setting time)
- Place a saucepan over low heat and add raspberries (with a bit of water) and mash).
- Add chia seeds and a touch of citrus zest (optional). Stir until all mixed in well.
- Heat on low for about 10 minutes or until thickened, stir occasionally to stop it sticking from the bottom. Serve immediately, or store for up to a week in an airtight jar.
Option 2: Mash & Store (setting time)
- In a bowl, mash the raspberries until desired consistency.
- Stir chia seeds and add any sweetener or citrus zest if required.
- Transfer to a jar or airtight container. Refrigerate for at least 1-2 hours or up to a week.
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