Raspberry Lemon Chia Jam (Print)

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

# What You Need:

→ Fruit

01 - 2 cups raspberries (fresh or frozen)

→ 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 and set over medium heat.
02 - Cook, stirring frequently, until the raspberries break down and release juices, about 3 to 4 minutes.
03 - Gently mash the fruit with a fork or potato masher to retain some texture or puree more for a smoother finish.
04 - Remove from heat; stir in lemon zest, lemon juice, and chia seeds until evenly distributed.
05 - Let the mixture sit at room temperature for 5 minutes so the chia seeds absorb liquid and the jam thickens.
06 - Taste and adjust sweetness or acidity as needed, transfer to a clean jar, cool to room temperature, then refrigerate; the spread will continue to firm as it chills.

# Helpful Hints:

01 -
  • This jam thickens magically and tastes bright, even though it only takes ten minutes.
  • It's endlessly adaptable, and I quietly love how my morning toast feels upgraded and fancy with almost no effort.
02 -
  • If you skip stirring when adding the chia seeds, you might end up with odd little clumps that refuse to blend in.
  • Blending the fruit before adding chia makes for a smoother texture, perfect for swirling into yogurt.
03 -
  • I once forgot to zest my lemon before juicing and learned it is almost impossible to zest a limp lemon—so always zest first
  • The jam keeps easily for a week, but freezing small portions means you can taste summer on a whim, even months later
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