Raspberry Chia Jam (Fresh or Frozen Raspberries!)

4.75 from 4 votes
This quick DIY recipe for raspberry chia jam combines fresh or frozen raspberries with chia seeds, and maple syrup — that’s it, just 3 basic ingredients! Prepared in a saucepan stovetop, the result is a thick, spreadable raspberry jam speckled with chia seeds that’s great with toast and muffins, or dolloped on top of your breakfast oatmeal.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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Nov 13, 2019 (Last updated Feb 9, 2024) by Hannah Sunderani

Raspberry Chia Jam (Fresh or Frozen Raspberries!)

This is my recipe for how to make Easy 3-Ingredient Raspberry Chia Jam! Vegan, gluten-free, and naturally sweetened; this raspberry chia jam is a healthy alternative to traditional jam using raspberries (fresh or frozen), chia seeds and maple syrup. Enjoy it spread over toast, add to yogurt or oatmeal, or enjoyed it by the spoonful!

This is a quick jump recipe with chia seeds! The chia jam is ready in 10-minutes, and you can feel good snacking on it. Trust me, you will never buy store-bought again. 

I make this jam on a weekly basis because my 2-year-old son, Oliver, loves it! He’s a very picky eater and apart from bananas he’s more of a savoury loving toddler than sweet. It feels so good knowing that I’m getting healthy fruits and fibres into his diet in a way that he loves. (His favourite is to have it swirled into coconut yogurt).

And since there’s only 3-ingredients, and the recipe takes less than 15 minutes to make – it’s a god sent as a busy mom! (At this point, I think I could make this jam with my eyes closed).

This recipe has also been a long time coming since I use homemade chia seed jam a lot to top on my many plant-based breakfast recipes, like oatmeal, rice pudding and bircher bowls. It’s also delicious scooped on top of my chia seed and almond milk pudding.

So alas, here’s the recipe for this delicious and healthy jam that I make on a weekly basis, and that never fails me! I hope you enjoy it as much as my family does.

image of raspberry chia jam on a wood cutting board with a silver spoon scooping out some of the jam to showcase the thick and jammy consistency

Chia Jam Recipe

The ingredients

The ingredients for this recipe are simple and straight forward.

You will need:

  • raspberries (fresh or frozen)
  • chia seeds
  • maple syrup 
  • pinch of sea salt

As you can see, the ingredients are so simple! And you can use either fresh or frozen raspberries depending on the season. Which is why I have given this recipe my Newbie Cook stamp of approval.  

How to make chia jam

In addition to the simple ingredients, making chia jam so incredibly simple. There is nothing finicky or time consuming, and you don’t need any fancy gadgets. All you need is a saucepan and a stove-top.

In a saucepan add raspberries and bring to medium high heat. Cook for 5 minutes, or until softened. Muddle gently with wooden spoon.
Add the chia seeds, maple syrup and pinch of sea salt. Let the jam simmer until thickened and jammy in texture, about 10 minutes. Taste and add more maple syrup if desired for sweetness.

Use this jam to spread on toast (I really enjoy it on spelt bread), or add a dollop to plain coconut yogurt, oatmeal bowls or however you enjoy eating jam!

Watch the how to video:

Make this recipe with me on my YouTube Channel and see just how easily this raspberry chia jam comes together!

INGREDIENT NOTES AND SUBSTITUTIONS

  • Chia seeds: Black chia seeds and white chia seeds will work in chia pudding. Both have similar health benefits and are derived from the same plant. The primary difference is their appearance! 
  • Maple Syrup: Sweetens the chia jam while adding a subtle maple flavour. If needed or desired, substitute another liquid sweetener such as agave or brown rice syrup. 
  • Raspberries: The base of this recipe. You can use fresh or frozen raspberries for this recipe – both work very well. If using frozen raspberries, the water content will be slightly higher, so you may have to simmer on the stovetop for 2-3 minutes longer to get desired thickness. It’s important to know that raspberries can be substituted in this chia fruit jam with berries of choice! I particularly love strawberries (see my recipe for strawberry chia jam), or substitute with blackberries, blueberries or mixed berries. And if you love fruit breakfast I highly recommend that you check out my açaí bowl recipe that makes the most of fresh and frozen berries!

Rule of thumb: to change the flavour of this chia fruit jam, swap the raspberries for berries of choice. Follow the recipe instructions just the same.

image of raspberry chia jam in a white ramekin with a silver spoon dipped in the jam. There are slices of bread and fresh raspberries surrounding the jam. The jam is sitting on a pink countertop.

How long does chia jam keep?

Chia jam will keep in the fridge for up to 5 days. Enjoy slathered on toast or topped onto oatmeal or rice pudding. Or, if you’re feeling more adventurous, try this chia jam in my Raspberry Bakewell Tart recipe. 

So there we have it!  A simple recipe for Raspberry Chia Jam that is healthy, sweet and delightful. Spread onto toast or top onto your favourite oatmeal bowls. I know you’re going to love this recipe!

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

raspberry chia jam

Raspberry Chia Jam (Fresh or Frozen Raspberries!)

4.75 from 4 votes
This quick DIY recipe for raspberry chia jam combines fresh or frozen raspberries with chia seeds, and maple syrup — that’s it, just 3 basic ingredients! Prepared in a saucepan stovetop, the result is a thick, spreadable raspberry jam speckled with chia seeds that’s great with toast and muffins, or dolloped on top of your breakfast oatmeal.
image of raspberry chia jam in a white ramekin with a silver spoon dipped in the jam. There are slices of bread and fresh raspberries surrounding the jam. The jam is sitting on a pink countertop.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves 12 servings (2 tbsp/serving) or 3/4 cups total

Ingredients

  • 1 cup raspberries , fresh or frozen
  • 1 tsp chia seeds
  • 1-2 tbsp maple syrup
  • pinch sea salt

Instructions

  • In a saucepan add raspberries and bring to medium high heat. Cook for 5 minutes, or until softened. Muddle gently with wooden spoon.
  • Add the chia seeds, maple syrup and pinch of sea salt. Let the jam simmer until thickened and jammy in texture, about 10 minutes. Taste and add more maple syrup if desired for sweetness.
  • Use this jam to spread on toast, or add a dollop to plain coconut yogurt, oatmeal bowls or however you enjoy eating jam!

Watch The Video

Notes

Raspberry chia seed jam will keep in fridge for up to 5 days. Store in an air-tight container.

Approvals

Nutrition

Calories: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 39mg | Potassium: 56mg | Fiber: 2g | Sugar: 4g
DID YOU

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and hashtag it #twospoons

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  1. Have made this recipe several times! So easy and delish. Love putting on oatmeal and yogurt.

  2. Love this. I made mine with a frozen mixed berry I had on hand. Would love to gift some. Do you know would it water bath for longer storage?

  3. Fantastic and simple, though I added a full quarter cup of maple syrup to mine (my frozen berries were super tart!) and needed a full T of chias to thicken. Still far healthier then store bought and went perfect with protein pancakes 🙂

  4. OMG, just mad this today and I cannot stop tasting it! I want to eat it ALL right now. I doubled the recipe and I’m glad I did, cause this will go quite fast. Love it!❤️

  5. Delicious! I made this for breakfast, it was so fast and easy! I put it on my twospoons Fried Banana Oatmeal with peanut butter. I loved it and will for sure be making it again!

    • I’m so happy you enjoyed the recipe Krystal! It’s one of my favourites to have on hand too. 🙂