Homemade Raspberry Chia Jam
My Homemade Raspberry Chia Jam will always be a very special recipe to me…There’s something so peaceful about berry picking in the summer—the sun on your skin, stained fingers, and that slow, grounding rhythm of finding each perfect raspberry. It’s one of my favourite ways to spend a summer morning. I always pick a little more than I need, just so I have an excuse to get creative with what comes next.
This jam was born from that ritual. It’s sweet, tart, and bright—with only a handful of ingredients and no refined sugar. The chia seeds help it set naturally and also make it an incredibly healthy, while fresh lemon and a pinch of flaky salt balance the sweetness perfectly. I make a batch and keep it in the fridge all week to spoon onto yogurt bowls, sweet toast combos, or even swirl into vanilla ice cream. Theres endless options…
It’s fresh, fast, and full of feel-good flavour. And it’s so much better than store-bought—especially when you’ve picked the berries yourself. There’s honestly nothing like it! I love incorporating it to other recipes as well, check out these two beautiful recipes as well…
Want to try it on something dreamy? This jam is the star of my Raspberry Jam & Honey Whipped Cream Cheese Toast recipe.
Want to try it with something sweet? This jam is the perfect addition to these Raspberry Lemon Linzer Cookies recipe
What You’ll Need
I keep this recipe super clean—just fruit, natural sweetness, and real-food thickening. The chia seeds give it that classic jam texture without needing any pectin or additives. The honey (or maple) makes it shine without being overly sweet, and the lemon keeps it bright and summery.
fresh or frozen raspberries (fresh is best)
filtered water
chia seeds
honey or maple syrup
fresh lemon juice
flaky sea salt
Making the Raspberry Chia Jam
Add the raspberries and filtered water to a small saucepan and place over low to medium heat. Let them cook down for about 3–4 minutes until soft and broken down.
Stir in the chia seeds, honey or maple syrup, lemon juice, and a pinch of flaky salt. Let everything simmer gently for about 5 more minutes, stirring often on low heat. The jam will thicken naturally as the chia seeds expand.
Once thickened, remove from heat and let cool slightly before transferring to a glass jar or container with a lid. It’ll continue to set in the fridge! It really is that simple!! It literally takes less than 10 minutes to make!
This jam is one of those summer staples I come back to again and again. It’s quick, clean, and so versatile. Spread it on sourdough, swirl it into oats or yogurt, layer it into cakes—or eat it by the spoonful when you need a sweet little lift.
Ways to Use It
Swirled into Greek yogurt or oats
Spread on toast with peanut butter
Dolloped over pancakes
Layered in chia pudding or thumbprint cookies
Served on top of vanilla ice cream
Enjoyed with my lemon Linzer cookies
Or simply eaten straight off the spoon (no judgment)
Want to try the toast that is the star of summer? Try my Raspberry Jam & Whipped Cream Cheese Toast recipe—it’s dreamy, and this jam is the main event.
However you use it, I hope it adds a little brightness & sweetness to your day. It most definitely does for me!
HOMEMADE RASPBERRY CHIA JAM RECIPE
Raspberry Chia Jam
A bright, tangy, and naturally sweet raspberry chia jam made with just 6 clean ingredients—ready in 10 minutes and completely refined sugar-free.
Servings 2 small jars
Ingredients
- 2 cups fresh raspberries frozen will work
- 1 tbsp filtered water
- 2-3 tbsp chia seeds
- 2 tbsp honey or maple syrup
- 1 pinch flakey sea salt
Instructions
- Add raspberries and filtered water to a small saucepan and place over low to medium heat. Let the berries cook down and break apart—this only takes about 3 to 4 minutes.
- Once soft and juicy, stir in the chia seeds, honey or maple syrup, lemon juice, and a pinch of flaky sea salt.
- Let the mixture simmer gently for another 5 minutes, stirring often, until it thickens to a jammy consistency.
- Remove from heat, cool slightly, then transfer to a glass jar. It will continue to thicken as it cools in the fridge. Store in fridge for up to two weeks! You can also freeze batches to keep for much longer!
Notes
I always always double the recipe! I would definitely double if you can!
