A mason jar with Raspberry Chia Seed Jam in it, with a little spilling out. A spoon with some jam sits in front of the mason jar. Behind the jar is a tablespoon with chia seeds, some raspberries, lemon, and another cup filled with jam.

I originally made this 5-Minute Raspberry Chia Seed Jam when I was developing the recipe for my Vegan Thumbprint Cookies With Raspberry Chia Jam and fell in love with it! I can’t go back to store-bought jam!

As a mom who strives to feed my kids nourishing foods, but who sometimes just needs to make them a PB&J sandwich, I can finally feel good about it with this Rasberry Chia Seed Jam.

A mason jar with 5-Minute Raspberry Chia Seed Jam in it, with a little spilling out. A spoon with some jam sits in front of the mason jar. Behind the jar is a tablespoon with chia seeds, some raspberries, lemon, and another cup filled with jam.

Why You’ll Love This Raspberry Chia Seed Jam

You are in control of the ingredients. The recipe only has four ingredients, plus the option to add maple sugar.

No added sugar. Just real raspberries! You have the option to add a tiny bit of maple syrup, but the recipe tastes great without it!

Only takes 5 minutes to make! This recipe is so simple and quick to make! You can be enjoying fresh, homemade jam within 5 minutes.

Superfood benefits. I added chia seeds to this recipe, a nutritional powerhouse! It adds protein, omega-3s, and fiber to the jam.

5-Minute Raspberry Chia Seed Jam Ingredients

Frozen (or fresh) raspberries

Chia seeds

Lemon juice

Cornstarch (or arrowroot flour/tapioca flour/regular flour)

(Optional) Maple syrup

A slightly overhead view of a mason jar with Raspberry Chia Seed Jam. Behind it are some raspberries, a lemon, and a tablespoon with chia seeds.

How to Make This Recipe

In a small pot, heat all ingredients over medium-low heat for approximately 3-5 minutes, stirring frequently to ensure it doesn’t stick to the bottom of the pan. The raspberries should start breaking down on their own, but you can assist them by using a cooking spoon to smash them. Turn off the burner and let sit for 5 minutes to thicken up.

How to Store

Once the jam has cooled, store it in a mason jar with a tight-fitting lid or an air-tight container in the fridge for about 1 week!

Raspberry Chia Seed Jam FAQ

What type of raspberries should I use?

I recommend that you use frozen organic raspberries as a more affordable option than getting fresh raspberries, especially if they are out of season. I also opt for organic raspberries when I can to avoid pesticides.

Can I use another type of fruit?

Yes! You can use mixed berries or any other type of berry. I haven’t tried it with another type of fruit yet, so let me know if you find this recipe successful with another type of fruit!

An overhead view of the raspberry jam in a mason jar. Surrounding it are some raspberries, lemons, chia seeds, and another cup with jam.

More Chia Seed Recipes!

Vegan Thumbprint Cookies With Raspberry Chia Jam

Healthy Raspberry Bars (With Oatmeal Crumble Topping)

Chickpea Chia Blondies

Date Energy Bars

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A mason jar with 5-Minute Raspberry Chia Seed Jam in it, with a little spilling out. A spoon with some jam sits in front of the mason jar. Behind the jar is a tablespoon with chia seeds, some raspberries, lemon, and another cup filled with jam.
5 stars (2 ratings)

Raspberry Chia Seed Jam

Yield: 1 cup
This 5-Minute Raspberry Chia Seed Jam is so easy to make and is a much healthier option than store-bought jam! Not to mention, it tastes better, too! 
Total Time: 5 minutes
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Ingredients
 

  • 2 cups raspberries, (you can use fresh or frozen)
  • 2 tablespoons chia seeds
  • 2 teaspoons cornstarch, (or arrowroot/tapioca/or regular flour)
  • 2 teaspoons lemon juice
  • 1 tablespoon maple syrup, (optional)

Instructions
 

  • In a small pot, heat all ingredients over medium-low heat for approximately 3-5 minutes, stirring frequently to ensure it doesn’t stick to the bottom of the pan. The raspberries should start breaking down on their own, but you can assist them by using a cooking spoon to break them down further.
  • Turn off the burner and let sit for 5 minutes to thicken up.

Notes

Store in a mason jar with a tight-fitting lid or an air-tight container in the fridge for about 1 week!
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a COMMENT and STAR RATING below to help others find it, too! Thank you so much!