Raspberry Lemon Chia Jam (Printable)

Bright raspberry and lemon jam thickened with chia for a quick, spreadable, naturally sweet topping.

# What You Need:

→ Fruit

01 - 2 cups fresh or frozen raspberries

→ 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

# Directions:

01 - Place raspberries and maple syrup or honey in a small saucepan and set over medium heat; cook, stirring frequently, until the berries begin to break down and release their juices, about 3 to 4 minutes.
02 - Gently mash the cooked raspberries with a fork or potato masher to reach the desired consistency, leaving some whole pieces for texture if preferred.
03 - Remove the pan from heat and stir in the lemon zest, lemon juice, and chia seeds until evenly distributed.
04 - Let the mixture rest at room temperature for 5 minutes so the chia seeds absorb liquid and the jam thickens.
05 - Taste and adjust sweetness or acidity, adding additional maple syrup or lemon juice a small amount at a time to balance flavor.
06 - Transfer the jam to a clean jar, allow to cool to room temperature, then refrigerate; the jam will continue to set as it cools.

# Expert Suggestions:

01 -
  • No need for special equipment—this jam comes together with the simplest tools.
  • The bright punch of raspberry and lemon always wins compliments, even from the toughest jam critics.
02 -
  • If you rush the setting time, the jam will be runny, so be patient and let the chia do its work.
  • Too much lemon juice can tip the balance and overpower the berries—start with less and add to taste.
03 -
  • Gently mash for a rustic texture instead of blending everything smooth—those berry bits make each bite special.
  • Let the jam sit uncovered to cool so steam evaporates and thickening is maximized.
Go Back