Raspberry Lemon Chia Jam (Print)

Bright raspberry and lemon jam thickened with chia seeds — ready in 10 minutes for toast or yogurt.

# Components:

→ Fruit

01 - 2 cups fresh or frozen raspberries

→ Sweetener

02 - 2–3 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 - In a small saucepan, combine raspberries and maple syrup (or honey). Cook over medium heat, stirring frequently, until raspberries break down and become syrupy, about 3–4 minutes.
02 - Use a fork or potato masher to gently mash the fruit, keeping some texture if desired.
03 - Remove from heat. Stir in lemon zest, lemon juice, and chia seeds until well combined.
04 - Let the mixture sit for 5 minutes; the jam will thicken as the chia seeds absorb liquid.
05 - Taste and adjust sweetness or lemon to preference.
06 - Transfer to a clean jar. Allow to cool, then refrigerate. Jam will continue to thicken as it cools.

# Chef Secrets:

01 -
  • It’s ready in ten minutes and honestly tastes better than store-bought jam you’d pay triple for.
  • I love how you can riff on it with different berries, so it never gets boring in the fridge.
02 -
  • If you rush the thickening time or skip stirring, the chia seeds clump up in odd places.
  • Blending the fruit before adding chia makes a totally smooth, store-bought-style jam that’s perfect for cake layers.
03 -
  • Always zest lemons before juicing so you don’t wrestle with a squished fruit.
  • If you want chia jam for layering, make it the day before—overnight in the fridge gives it the perfect texture.
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