This raspberry chia jam is one of those recipes I make when I want homemade jam without making a project out of it. I start with frozen raspberries, cook them until they're soft and juicy, then stir in chia seeds, maple syrup and a pinch of salt. The chia seeds thicken the berries as the jam chills. Four ingredients, one saucepan and very little hands-on work.

A glass jar filled with homemade raspberry chia jam sits on a white marble surface, with fresh raspberries scattered around.

I love the balance of tart raspberries and maple syrup here. It's lightly sweetened, so the raspberry flavor still comes through. And the chia seeds blend right in with the little raspberry seeds. My kids have always been happy to eat this on their toast and in parfaits.

What you'll need

Frozen raspberries: They soften and release their juices as they cook. There's no need to thaw them first.
Chia seeds: These absorb some of the raspberry juice and give the jam its spreadable texture.
Maple syrup: Just enough to soften the tartness. You can adjust it to taste.
Pinch of salt: To bring out all the flavor.

How to make raspberry chia jam

Add the frozen raspberries to a saucepan and cook them on the stovetop until they break down and release their juices. Stir in the chia seeds, maple syrup and salt, then transfer the mixture to a glass container.

A saucepan with partially melted frozen raspberries mixed with cream or yogurt sits on a marble countertop.

A metal pan filled with bright red raspberry sauce, reminiscent of the sweet filling in almond butter and jelly bars, is being stirred with a silver fork and shown on a white marble surface.

The jam will look loose at first. I leave it in the refrigerator overnight, which gives the chia seeds time to absorb the liquid and thicken it into a texture that's easy to spread or spoon. It needs a minimum of 6 hours in the refrigerator to set properly.

My favorite ways to use it

We use this anywhere we'd use regular jam: on toast, in sandwiches, or swirled into oatmeal and parfaits. I especially love it with a drizzle of almond butter. It's also lovely spooned over my blueberry baked oats.

Twelve vegan almond butter and jelly bars with a golden oat topping are arranged in a grid pattern on a white surface.

Close-up of several vegan almond butter and jelly bars with a raspberry filling, arranged on a white parchment surface. The bars have a golden-brown crumbly topping and visible red fruit layer, reminiscent of classic jelly bars.

If you're in the mood to bake with it, try my Almond Butter & Jelly Bars (pictured above) or Homemade Pop Tarts. For an easy breakfast, layer it into these chia pudding and raspberry jam parfaits.

This jam is vegan, gluten-free, soy-free, nut-free and refined sugar-free. If you make it, I'd love to see how you use it. Tag @eatingbyelaine in your photo.

@eatingbyelaine Homemade raspberry chia jam 🤤 #homemadejam #raspberryjam #chiajam #chiarecipe ♬ original sound - eatingbyelaine

Easy Raspberry Chia Jam (Refined Sugar-Free)

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4.7 from 7 reviews

Author: Elaine Gordon
Total Time: 7 minutes
Yield: 1.5 cups 1x
Diet: Vegan

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Description

Ingredients

Units Scale

1.5 cups frozen unsweetened raspberries (or sub fresh)
3 tablespoons black or white chia seeds
2 tablespoons pure maple syrup
pinch of salt

Instructions

If using fresh raspberries, place them in a bowl and mash well with a fork or potato masher. Set aside.
If using frozen raspberries, add them to a small saucepan over low heat. Cook uncovered for about 5 minutes, until the raspberries begin to break down and release their juices. Mash with a fork or potato masher until mostly smooth, then remove from the heat.
Once the raspberries are mashed, stir in the maple syrup, chia seeds and salt until well combined.
Transfer the mixture to a small glass jar or airtight container and refrigerate until completely cooled. The jam will continue to thicken as it chills and is best after at least 6 hours in the refrigerator, though overnight is ideal.
Store in the refrigerator for up to 1 week.

Cook Time: 7 minutes
Category: Jams and Spreads
Method: Stove Top
Cuisine: American

What you'll need

How to make raspberry chia jam

My favorite ways to use it

Description

Ingredients

Instructions

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