Raspberry Lemon Chia Jam (Printable)

Tangy raspberry and lemon jam thickened with chia seeds; ready in 10 minutes for toast, yogurt, and more.

# What Goes In:

→ Fruit

01 - 2 cups raspberries, fresh or frozen

→ Sweetener

02 - 2 to 3 tablespoons pure 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 It:

01 - Place raspberries and maple syrup (or honey) in a small saucepan over medium heat.
02 - Cook, stirring frequently, until the raspberries break down and release their juices, about 3 to 4 minutes.
03 - Use a fork or potato masher to gently press the fruit, leaving some texture if preferred.
04 - Remove from heat and stir in lemon zest, lemon juice, and chia seeds until evenly distributed.
05 - Let the mixture rest at room temperature for 5 minutes to allow chia seeds to swell and thicken the mixture.
06 - Taste and adjust sweetness or acidity, transfer to a clean jar, cool to room temperature, then refrigerate; jam will continue to set as it chills.

# Expert Advice:

01 -
  • It’s honestly thrilling how a handful of pantry items can create such a intensely flavorful, naturally thickened jam in just minutes.
  • I find myself making it again and again because cleanup is minimal and there’s no need to stand over a pot for ages like traditional jams.
02 -
  • If you forget to stir in the chia seeds right away, the jam can set unevenly or get lumpy, so don’t wander off!
  • I discovered that letting the jam sit uncovered while cooling keeps it from growing too thick or gummy at the top.
03 -
  • Resist the urge to rush the cooling—chia needs those minutes to plump up and transform the jam.
  • A little extra lemon zest on top just before serving makes every bite sparkle.
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