Raspberry Lemon Chia Jam (Printable)

Tangy raspberry and lemon spread thickened with chia—ready in 10 minutes for toast, yogurt, or oatmeal.

# What you'll need:

→ 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

# Method:

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.

# Expert Advice:

01 -
  • You can whip it up in minutes with whatever berries are hiding in your fridge.
  • It tastes pure and bright, with no refined sugar and a cheery lemon tang that shines on everything from warm toast to yogurt.
02 -
  • If you add the chia seeds before removing the pan from heat, you’ll end up with an unpleasantly lumpy texture.
  • Tasting for sweetness before it cools is essential—flavors mellow as the jam sets, so trust your palate while it’s still warm.
03 -
  • Let the jam cool fully before judging its thickness—chia seeds keep working, so a runny spoonful will turn perfect by the next morning.
  • Lemon zest grated right over the saucepan captures every drop of essential oil, giving the jam real lift.
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