15-minute No Sugar Raspberry Chia Jam Recipe

Spoonful of raspberry chia jam on top of the jar, plus three red raspberries on the counter.

5 from 1 vote

15-minute No Sugar Raspberry Chia Jam Recipe

This No Sugar Raspberry Chia Seed Jam Recipe is easy to make on your stovetop in just 15 minutes. There's no pectin and no refined sugar in this jam recipe, you can use fresh or frozen raspberries, it sets up quickly and the chia seeds naturally thicken it to a spreadable consistency. Why go for store bought when this healthier version is less expensive, tastier and made with simple pantry staples??

Cook Time5

Set to thicken10

Total Time15

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 34kcal

Author: Debra Klein

Equipment

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

Raspberry freezer jam: transfer to freezer safe containers and freeze for 3 months. I like to use my 2 tablespoon souper cubes silicone molds or ½ cup silicone molds to freeze, then transfer to a stasher bag so I always have just the amount I need! This is also a great way to store extra tomato paste, tomato sauce or canned pumpkin.

Nutritional information is based on one recipe making 1.5 cups of jam and a serving size of 1 tablespoon.

Nutrition