Raspberry Lemon Chia Jam (Print Version)

Tangy-sweet raspberry and lemon jam thickened with chia seeds, ready in 10 minutes for toasts, bowls, and fillings.

# What You Need:

→ Fruit

01 - 2 cups fresh or frozen raspberries

→ Sweetener

02 - 2–3 tablespoons maple syrup or honey (to taste)

→ Citrus

03 - 1 teaspoon finely grated lemon zest
04 - 2 tablespoons freshly squeezed lemon juice

→ Thickener

05 - 2 tablespoons chia seeds

# How To Make:

01 - In a small saucepan, combine raspberries and maple syrup (or honey). Cook over medium heat, stirring frequently, until raspberries break down and become syrupy, about 3–4 minutes.
02 - Use a fork or potato masher to gently mash the fruit, keeping some texture if desired.
03 - Remove from heat. Stir in lemon zest, lemon juice, and chia seeds until well combined.
04 - Let the mixture sit for 5 minutes; the jam will thicken as the chia seeds absorb liquid.
05 - Taste and adjust sweetness or lemon to preference.
06 - Transfer to a clean jar. Allow to cool, then refrigerate. Jam will continue to thicken as it cools.

# Expert Advice:

01 -
  • You can whip up a jewel-toned, flavorful jam in just minutes—no pectin or fancy equipment needed.
  • The naturally thickened texture and bright citrus flavors will make any store-bought jam seem dull by comparison.
02 -
  • If you try to rush the thickening step, the jam can turn out runny—patience is key here.
  • One extra squeeze of lemon juice can completely revive a too-sweet batch, adding just the zip you need.
03 -
  • Gently simmer the fruit; rushing with high heat can scorch the jam and dull the flavor.
  • Adding the lemon ingredients after cooking preserves the zing and makes the color pop.
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