Raspberry Lemon Chia Jam (Printable)

Quick raspberry and lemon spread thickened with chia — bright, spoonable, ready in 10 minutes.

# Ingredient List:

→ 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

# Steps:

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 -
  • No standing over the stove for hours—it comes together in a flash when you need a burst of sunshine on your plate.
  • This jar lets you control the sweetness and brings out the pure, unmasked taste of real raspberries.
02 -
  • If you add the chia seeds before removing the pan from heat, the jam thickens unevenly and the seeds can get weirdly chewy—always stir them in off the heat.
  • Lemon zest isn't just for show—I skipped it once, and the jam lost that bright edge I craved.
03 -
  • If you prefer a smooth jam, blend the fruit before you add the chia seeds and it turns out silky-sweet every time.
  • A true revelation: a small pinch of salt (just a sprinkle) boosts the flavor depth without making it salty.
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