When making Raspberry Jam from scratch with my No Sugar 15-minute recipe is so easy and inexpensive, why ever use store bought? Homemade Raspberry Chia Seed Jam is exactly what you want to put into the center of your Hanukkah Jelly Donuts, thumbprint cookies or oatmeal muffins.…and the perfect spread for a piece of sourdough toast or your favorite PBJ!
This Raspberry Chia Jam Recipe is quick and easy to make with simple ingredients! It takes just 15-minutes on the stovetop and you can make this chia seed jam without pectin and without sugar! I’m not sure you could convince me to go back to store bought….this recipe is a proven winner in my house for everything from a simple peanut butter and jelly sammie or a topping for oatmeal, all the way to to a filling for my crumble bars!
Ingredient Notes
- Raspberries: fresh or frozen, same delicious and vibrant result. Rapsberries are heavily sprayed, so go with organic if you can and always wash your berries well before eating.
- Sweetener: honey, maple syrup or date syrup. I like the lighter color of the honey or an amber maple syrup. Date syrup produces a darker jam, but the taste is spot on!
- Chia seeds will thicken into a gelatinous substance that means you can make this jam without pectin and without a long wait time….plus they contain nutritional benefits, including protein, fiber, omega-3s and antioxidants.
How to make it
Add fresh or frozen (straight from the freezer is fine) raspberries to a small sauce pan.
Add water, lemon juice and honey and bring to a simmer over medium/low heat.
Turn heat to low and cook, stirring with a wooden spoon, for about 5 minutes. It will start to thicken as the raspberries will begin to fall apart. Crush any that remain whole with the back of your spoon.
Turn off heat and pour in the chia seeds. Mix well. Leave it to thicken for 5 minutes.
Stir again. IF any clumps have formed, use a whisk to stir more vigorously. Otherwise, stir and then leave for another 5 minutes to continue to thickening process.
Stir one more time, using a whisk if needed. Your chia jam is done and ready to enjoy. Let it cool completely before transferring to an air-tight container.
Store in glass jars in the fridge for up to a week or freeze for 3 months.
Debra’s Pro Tips
- Chia jam will stay good in airtight containers in the fridge for a week. OR freeze for 3 months.
- Avoid clumps of chia seeds by stirring really well while incorporating chia seeds into the cooked raspberries and then again several times while it’s sitting to thicken. Using a whisk during this step is helpful.
- Jam will stay best when there are no other food scraps in the container (like toast crumbs), so scoop out what you need with a clean spoon and no double dipping!!
- Use 2-tablespoon silicone molds to freeze small amounts for easy retrieval.
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📖 Recipe
15-minute No Sugar Raspberry Chia Jam Recipe
Ingredients
- 2 cups fresh or frozen raspberries
- 2 tablespoon maple syrup
- 2 teaspoon water
- 1 teaspoon lemon juice
- 3 tbsp chia seeds
Instructions
- Place berries (if using frozen, it's ok to put them in straight from the freezer), water, maple syrup, water and lemon juice into a small saucepan.
- Bring to simmer and cook over low heat for about 5 minutes. Stir occasionally, using the back of a wooden spoon to mash any berries that don't fall apart on their own.
- Turn off heat and stir in chia seeds. Let sit for 5 minutes. Stir again. Let sit another 5 minutes. Stir again.
- Store in the fridge, in an airtight container, for up to a month or freeze for 3 months.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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