3 ingredient raspberry chia jam, THE easiest recipe on my blog. My favourite low sugar jam that you can add to anything from yogurt and toast to cookies.
When I was first introduced to chia jam, I fell in love. I can make homemade jam in less than 30 minutes using 3 ingredients?! Yes please! Since I first discovered it, I've tweaked the recipe a bit to offer different flavour variations. If you're looking for a way to level up your classic PB&J sandwiches.... you've found it!
Why This Dietitian Loves This Recipe
I have used this raspberry chia jam in countless recipes across my blog, so let me fill you in on why it's SO good.
- Lower in added sugar. Anyone that's ever made homemade jam will tell you the key to getting the thickness just right is SUGAR and lots of it. In a typical jam, sugar will work to form bonds with the fruit helping to thicken it to the perfect consistency. Don't get me wrong, I still have a soft spot for my Gramma's homemade strawberry jam, but I've also realized that it's more of a dessert than a breakfast addition for me now. This raspberry chia jam uses just a couple tablespoons of sweetener and can be adjusted to your tastes.
- Zero canning skills and small batch. Instead of dedicating an entire day to making jam, you can spend less than 30 minutes making a small batch exactly when you need it.
- Fibre bomb. Both raspberries and chia seeds are excellent sources of fibre. Use this jam as a fibre boost for your meals and snacks!
- Maple syrup
- Chia seeds
- Lemon juice
- Vanilla extract
In a medium saucepan over medium heat, combine berries and maple syrup, stirring frequently until a smooth consistency begins to form. Once the berries begin breaking down, reduce the heat and simmer for about 5 minutes (I use a potato masher to help ensure the jam is smooth!).
Add in the chia seeds, stirring frequently for about 15 minutes until the mixture thickens.
Once thick, remove the pot from the heat and stir in the vanilla or lemon juice. Allow jam to cool completely before pouring into a mason jar for storage.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make dairy-free: This recipe is naturally dairy-free.
To make vegan: This recipe is naturally vegan.
To make nut-free: This recipe is naturally nut-free.
Switching up ingredients? Try these:
- Maple syrup: Swap for honey. If you want a completely sugar-free jam, you can omit the maple syrup, however the jam will be quite tart. You can also use sugar-free maple syrup.
- Raspberries: Feel free to use any berry of choice. Both fresh and frozen berries work well. My only suggestion would be if you are using any fruit with a skin (ie. blueberries), you may need to mash the fruit a bit longer to create a smooth consistency.
- Potato masher (optional)
This raspberry chia jam can be stored in an airtight container or jar in the fridge for about 2 weeks. I have not tried freezing this jam, and would imagine it may get icy. If you try freezing, let me know how it turns out!
Use a potato masher to mash the berries into a nice smooth consistency, Once mashed, continue stirring periodically to ensure the bottom of the jam does not burn!
Frequently Asked Questions
Nope. The only difference between the two is using frozen berries will add a few extra minutes to the cook time.
No you cannot! This is the one ingredient in the recipe that CANNOT be substituted. Although hemp seeds are a great seed, they will not absorb the liquid front he fruit and will not create a thick jam like consistency.
Recipes To Use This Chia Jam
This chia jam is an AMAZING topping on any sweet snack or dessert!
PS. I love seeing my recipes in action! If you decide to make this raspberry chia jam, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Raspberry Chia Jam (3 Ingredient)
- 3 cups of berries frozen or fresh
- 2-4 tablespoon maple syrup to taste
- 2 tablespoon chia seeds
Optional for flavour
- 1.5 tablespoon lemon juice
- 1 tsp vanilla extract
- In a medium saucepan over medium heat, combine berries and maple syrup, stirring frequently until a smooth consistency begins to form. Once the berries begin breaking down, reduce the heat and simmer for about 5 minutes (I use a potato masher to help ensure the jam is smooth!).
- Add in the chia seeds, stirring frequently for about 15 minutes until the mixture thickens.
- Once thick, remove the pot from the heat and stir in the vanilla or lemon juice. Allow jam to cool completely before pouring into a mason jar for storage.