Raspberry Lemon Chia Jam (Printable Version)

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

# What You'll Need:

→ Fruit

01 - 2 cups fresh or frozen raspberries

→ Sweetener

02 - 2 to 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

# Directions:

01 - Place raspberries and maple syrup (or honey) in a small saucepan and warm over medium heat, stirring frequently until the berries break down and release their juices, about 3 to 4 minutes.
02 - Gently mash the softened raspberries with a fork or potato masher to your preferred texture, leaving some whole pieces for body if desired.
03 - Remove the pan from the heat and stir in the lemon zest, lemon juice, and chia seeds until evenly distributed.
04 - Let the mixture rest for 5 minutes at room temperature; the chia seeds will swell and thicken the spread as they absorb liquid.
05 - Taste the jam and adjust sweetness or acidity by adding more maple syrup or lemon juice as needed.
06 - Transfer the jam to a clean jar, allow to cool to room temperature, then refrigerate; it will continue to firm as it cools and keeps for up to one week.

# Expert Hints:

01 -
  • Let me tell you, this jam comes together so fast you might think you forgot something—but that’s its magic.
  • The poppy little chia seeds not only thicken the jam naturally, they add a gentle texture that’s habit-forming.
02 -
  • If you pour in the chia seeds too soon, the jam can become lumpy, so always add them right after you remove the pan from heat.
  • Blending the fruit gives a smoother jam, but honestly, some chunkiness makes each bite more interesting.
03 -
  • Wipe the inside rim of the jar before sealing, or the lid can stick badly (lesson learned the hard way).
  • Try zesting the lemon directly over the hot berries—the pithy citrus oils bloom from the heat and completely boost the aroma.
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