Raspberry Chia Jam

This is the most delicious raspberry chia jam and it’s made with all whole food ingredients!

My favorite homemade raspberry chia jam! It has no sugar or pectin!When I was little, I ate a peanut butter and jelly sandwich every day for lunch. Every, single, day, for years! I only ate strawberry jelly though. Period.

I remember being over at a friend’s house one day and her mom made us PB&J sandwiches with grape jelly. I was totally grossed out. I remember taking a big bite out of the middle, choking it down, and saying I was “full.”

Delicious homemade raspberry chai jam made with whole food ingredients!And there was no way I would have tried anything like apricot or raspberry; nope, no way! Raspberry had too many seeds and apricot had too many chunks. I look back and giggle at myself. Kids are too funny!

Now that I’m older (only slightly, though of course, haha), I’ve obviously branched out. I discovered that I love raspberry chia jam, maybe even more than I do strawberry jam or jelly! I just adore the bold flavor of the raspberries!

Homemade raspberry jam without refined sugar or pectin. Chia seeds are the magic thickening agent in this tasty jam!This raspberry chia jam is one of my favorite all natural jams. I love the simplicity of this recipe and the fact that you can use any berry (or a combination of berries) and it tastes delicious.

I added a new twist today too; I threw in some chia seeds! The chia seeds add not only nutritional value, but they thicken the jam naturally! Need a little added sweetness? Just add a tablespoon or two of honey. This jam freezes great too! I always have a jar ready and waiting!

Raspberry Chia Jam

5 from 3 votes
Course: Snacks, Sides, & Appetizers
Servings: 16 ounces
Calories: 26kcal
Author: Kristine
  • 12 oz frozen berries (any kind)
  • 1 TBS water
  • 2 TBS 100% maple syrup
  • 3 TBS chia seeds
  • 1/2 tsp vanilla
  • In a medium saucepan, bring water and berries to a boil and cook for 5 minutes, stirring often.
  • Mash with a fork or masher if needed to reduce the size of the berries, leaving some chunks for texture.
  • Stir in the maple syrup, chia seeds, and vanilla and cook for 5 minutes.
  • Let cool and pour into a glass, airtight container. Store in the refrigerator for up to 2 weeks or freeze.
*For sweeter jam, add honey 1 TBS at a time (to taste).


Serving: 1tablespoon | Calories: 26kcal | Carbohydrates: 5.7g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Fiber: 0.9g | Sugar: 4.5g
Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kinbetween!

This jam is delicious in these traditional thumbprint cookies!

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