Raspberry Lemon Chia Jam (Print Version)

Bright raspberry and lemon thickened with chia for a quick, tangy spread—ready in 10 minutes.

# Ingredient List:

→ Fruit

01 - 2 cups fresh or frozen raspberries

→ Sweetener

02 - 2–3 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

# Recipe Steps:

01 - In a small saucepan, combine raspberries and maple syrup (or honey). Cook over medium heat, stirring frequently, until raspberries break down and become syrupy, about 3–4 minutes.
02 - Use a fork or potato masher to gently mash the fruit, keeping some texture if desired.
03 - Remove from heat. Stir in lemon zest, lemon juice, and chia seeds until well combined.
04 - Let the mixture sit for 5 minutes; the jam will thicken as the chia seeds absorb liquid.
05 - Taste and adjust sweetness or lemon to preference.
06 - Transfer to a clean jar. Allow to cool, then refrigerate. Jam will continue to thicken as it cools.

# Expert Suggestions:

01 -
  • You can have homemade, fresh jam in less time than it takes to find your favorite song.
  • The lemony tang and raspberry sweetness are totally addictive and go with everything from breakfast to dessert.
02 -
  • If you skimp on stirring in the chia seeds, the jam won't thicken evenly (I learned this with a runny first batch).
  • Letting it chill gives the best firm texture—the patience pays off.
03 -
  • Blending the fruit before adding the chia gives you a glossy, smoother jam (just like the best bakery spreads).
  • Testing doneness: drag a spoon across a chilled dollop—if it holds its shape, it's ready.
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