10 minutes of your time to make this super quick raspberry chia seed jam! It only takes 6 ingredients and is healthier with way less sugar. In fact, we're going to use honey instead of sugar. How great is that, right?
It has all the wonderful taste that you're looking for in a delicious homemade jam. It's tangy, not overly sweet and has the right thick consistency. This could be the base recipe for whatever jam you want to make.
Marco used to eat lots of the classic high-sugar jams back then. He stopped years ago when we started to inform and educate ourselves more about healthier food options. And I'm glad that there's a healthier jam recipe like the one that I'm sharing with you today.
Trust me, you're going to love it! You can use it like any other jam for example in my healthy raspberry olive oil cake, my classic raspberry twisted buns, or you can slab it on my multi-seed quick no-knead bread.
Ingredients & Substitutions
Raspberry - I'm using fresh raspberry. I love the tanginess and the bright red colour, so inviting!
SUBSTITUTIONS: Other berries work great also. Frozen ones also work. See my tips below for this.
Honey - Maple syrup or any other sweetener of choice would work great.
Cinnamon powder - Trust me, just a touch of it brings this jam to another level. I tested both with and without, and cinnamon won! But of course, feel free to omit it if you're not a fan.
How To Make Raspberry Chia Seed Jam
- Cook - Cook raspberries in a pot on medium heat until they soften and are broken down. Press with the back of a spoon to help the process.
- Remove - Remove from the stove.
- Mix - Add the rest of the ingredients and mix well.
- Cool - Leave to cool and then chill in an air-tight container in the fridge.
Tips For This Recipe
- Fresh or frozen raspberry - They both work great. However frozen ones might produce more liquid, so you might want to add ½ to 1 tablespoon extra chia seeds to get the thick jam consistency.
- Adjust - This recipe is very flexible and you can use any fruit that you like. As you swap the type of fruits, you might need to adjust the amount of chia seeds. Fruits that have more water content like pear, apple, strawberry might need more chia seeds to get the thick jam consistency. Sturdier fruits like pineapple might need blending first before cooking it. So experiment as you swap, alright?
How To Store & Serve
Serve - You can use this quick raspberry chia seed jam like any other jam.
Store - In an air-tight container, in the fridge. Best consumed within 2 weeks.
Can I use frozen raspberry?
Yes, of course. Add extra ½-1 tablespoon of chia seeds if needed (since frozen ones tend to release more liquid).
Can I use other berries?
Absolutely! Use this recipe as guidance and add extra chia seeds and honey as you see fit. Strawberry has more water content and is not as sweet so you might want to add extra chia seeds and honey.
What's chia seed for?
It's to thicken the jam and is a great substitute for pectin or cornstarch. It's also gluten-free and high in fibre.
Watch How To Make It
Quick Raspberry Chia Seed Jam
- 2 cup fresh raspberry
- 2 tablespoon chia seeds
- 2 tablespoon honey
- 1 teaspoon lemon juice , or to taste
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon powder
- Cook raspberries in a pan on medium heat for a few minutes until they soften and break down. Press with the back of a spoon to help the process.
- Remove from the stove and add the rest of the ingredients. Mix well and pour into a jar. Leave to cool, cover with a lid and keep in the fridge. It's ready to use!