Raspberry Lemon Chia Jam (Printable)

Tangy-sweet raspberry and lemon spread thickened with chia seeds—ready in 10 minutes for toast or yogurt.

# What You Need:

→ Fruit

01 - 2 cups fresh or frozen raspberries

→ Sweetener

02 - 2 to 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

# Directions:

01 - Place raspberries and maple syrup or honey in a small saucepan. Cook over medium heat, stirring frequently, until the fruit breaks down and becomes syrupy, about 3 to 4 minutes.
02 - Use a fork or potato masher to gently mash the raspberries, leaving some texture if preferred.
03 - Remove the pan from the heat and stir in the lemon zest, lemon juice and chia seeds until evenly distributed.
04 - Let the mixture sit at room temperature for 5 minutes to allow the chia seeds to absorb liquid and thicken the spread.
05 - Taste and adjust sweetness or acidity with additional maple syrup or lemon juice as needed.
06 - Transfer the jam to a clean jar, allow to cool to room temperature, then refrigerate. The mixture will continue to thicken as it cools.

# Expert Advice:

01 -
  • No pectin needed, and it thickens like magic thanks to chia seeds—a trick I can&t keep to myself.
  • It&s the perfect way to celebrate overripe fruit or give frozen berries a second life.
02 -
  • Once I rushed the cooling and the jam was too loose to spread—patience is key when waiting for chia to work its magic.
  • Blending the fruit first gives a completely smooth jam, but mashing leaves pockets of berry for bursts of flavor.
03 -
  • Chill your jar beforehand for faster setting and a cool surprise on a summer morning.
  • A tiny pinch of salt sharpens the fruitiness; I never skip it now.
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