Homemade Raspberry Chia Jam
"E A S Y ✨ J A M 🥄We’re back on bread making, and though nearly everything tastes great on homemade bread—nothing beats a loose, home-grown raspberry jam. 💫I’ve been making this no-sugar smashed raspberry, chia and maple jam for a few years now, (a version of this appears in my latest book, Instant Family Meals). It’s soooo easy and so good—with fresh raspberries of course, but even frozen, too, while we ride it out until peak raspberry season. ✨ Serve this on yogurt bowls, porridge, rice pudding, in parfaits, over ice cream and of course on TOAST. The ultimate breakfast treat."
-- @edibleliving
A Note from Feedfeed

This simple Homemade Raspberry Chia Jam is so easy to make (only 4 ingredients!!) and can be used on all your breakfast favs! Keep some in the fridge and add it to yogurt bowls, parfaits, and toast to sweeten up your mornings! 

Check out our Jams, Jellies, and Chutney's feed edited by @thejamlab for some of the most innovative sweet & savory recipes, for jams, jellies, and chutneys from the #feedfeed community! 


  • 4 cups fresh or frozen raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 3 tablespoons chia seeds


  • Step 1

    Stir raspberries, lemon juice, and maple syrup in a small pot. Cook to just release the raspberry juices, then remove from the heat, pour in chia seeds.

  • Step 2

    Let the chia plump and absorb the excess liquid. Cool 5 to 10 minutes

  • Step 3

    Taste and add up to 1 more tablespoon of maple syrup as needed (depending on your preferred tartness). Store in glass jar and refrigerate for up to one month.