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10-Minute Raspberry Chia Jam (Fresh or Frozen Raspberries!)

4.80 from 5 votes
This quick DIY recipe for raspberry chia jam combines fresh or frozen raspberries with chia seeds, and maple syrup — that’s it, just 3 basic ingredients! Prepared in a saucepan on the stovetop, the result is a thick, spreadable raspberry jam speckled with chia seeds that’s great with toast and muffins.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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Nov 13, 2019 (Last updated May 20, 2026) by Hannah Sunderani

Learn how to make raspberry chia seed jam in 10 minutes with raspberries (fresh or frozen), chia seeds and maple syrup! This recipe is vegan, gluten-free, and naturally sweetened.

This simple recipe is equally as thick and delicious as traditional jam! I love to spread it on toast, or add it to my creamy vegan rice pudding, or use it to make my almond linzer heart cookies! I make this jam on a weekly basis because my 2-year-old son, Oliver, loves it! It feels so good knowing that I’m getting nourishing foods into his diet in a way that he loves.

So alas, here’s the recipe for this delicious and simple jam that I make on a weekly basis, and that never fails me! I hope you enjoy it as much as my family does.

Raspberry chia jam in a small glass jar with a silver spoon scooping out some of the chia jam. In the back right hand corner is a white bowl filled with raspberries. The jar of chia jam is sitting on a white backdrop.
All of the ingredients required to make this recipe separated into individual bowls.

  INGREDIENT NOTES:

  • Raspberries: The base of this recipe. You can use fresh or frozen raspberries for this recipe – I’ve recipe tested this multiple times and both work very well. If using frozen raspberries, the water content will be slightly higher, so you may have to simmer on the stovetop for 2-3 minutes longer to get desired thickness. It’s important to know that raspberries can be substituted in this chia fruit jam with berries of choice! I particularly love strawberries (see my recipe for strawberry chia jam), or substitute with blackberries, blueberries or mixed berries. And if you love fruit breakfast I highly recommend that you check out my açaí bowl recipe that makes the most of fresh and frozen berries!
  • Chia seeds: Black chia seeds and white chia seeds will work in chia pudding. The primary difference is their appearance! 
  • Maple Syrup: Sweetens the chia jam while adding a subtle maple flavour. If needed or desired, substitute another liquid sweetener such as agave or brown rice syrup. 

Rule of thumb: to change the flavour of this chia fruit jam, swap the raspberries for berries of choice. Follow the recipe instructions just the same.

Raspberry chia jam in a glass container with a silver spoon inside. The raspberry jam is sitting on a white countertop.

How to make raspberry and chia seed jam

In addition to the simple ingredients, making chia jam so incredibly simple. There is nothing finicky or time consuming, and you don’t need any fancy gadgets. All you need is a saucepan and a stove-top. Here’s what you’ll do:

muddled raspberries and chia seeds in a pot for making the jam. The pot is on a white backdrop. There is a spatula in the pot.
Add the chia seeds, maple syrup and pinch of sea salt.
Raspberry chia jam in a pot with a spatula in the centre. The pot is on a white backdrop.
Let the jam simmer until thickened and jammy.
Thickened raspberry chia jam in a pot with a spatula in the centre. The pot is on a white backdrop.
Once thick, remove from heat and let cool.
Raspberry chia jam slathered onto toast. The toast is on a white plate on a white marble backdrop.
Slather on toast and enjoy!

Watch the how to video:

Make this recipe with me on my YouTube Channel and see just how easily this raspberry chia jam comes together!

So there we have it!  A simple recipe for Raspberry Chia Jam that is simple, nourishing, sweet and delightful. Spread onto toast or top onto your favourite oatmeal bowls. I know you’re going to love this recipe!

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

Raspberry chia jam slathered onto two pieces of toast with peanut butter dolloped on top. The toast is on a white plate on a white marble backdrop.
GFSGF

10-Minute Raspberry Chia Jam (Fresh or Frozen Raspberries!)

4.80 from 5 votes
By Hannah Sunderani
This quick DIY recipe for raspberry chia jam combines fresh or frozen raspberries with chia seeds, and maple syrup — that’s it, just 3 basic ingredients! Prepared in a saucepan on the stovetop, the result is a thick, spreadable raspberry jam speckled with chia seeds that’s great with toast and muffins.
Print Recipe Pin Recipe
Raspberry chia jam in a small glass jar with a silver spoon scooping out some of the chia jam. In the back right hand corner is a white bowl filled with raspberries. The jar of chia jam is sitting on a white backdrop.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves 12 servings (2 tbsp/serving) or 3/4 cups total

Ingredients

  • 1 cup raspberries , fresh or frozen
  • 1 tsp chia seeds
  • 1-2 tbsp maple syrup
  • pinch sea salt

Instructions

  • In a saucepan add raspberries and bring to medium high heat. Cook for 5 minutes, or until softened. Muddle gently with wooden spoon.
  • Add the chia seeds, maple syrup and pinch of sea salt. Let the jam simmer until thickened and jammy in texture, about 10 minutes. Taste and add more maple syrup if desired for sweetness.
  • Use this jam to spread on toast, or add a dollop to plain coconut yogurt, oatmeal bowls or however you enjoy eating jam!

Watch The Video

Notes

Raspberry chia seed jam will keep in fridge for up to 5 days. Store in an air-tight container.

Approvals

Nutrition

Calories: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 39mg | Potassium: 56mg | Fiber: 2g | Sugar: 4g
DID YOU

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and hashtag it #twospoons

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  2. Have made this recipe several times! So easy and delish. Love putting on oatmeal and yogurt.

    Reply

  3. Love this. I made mine with a frozen mixed berry I had on hand. Would love to gift some. Do you know would it water bath for longer storage?

    Reply

  4. Fantastic and simple, though I added a full quarter cup of maple syrup to mine (my frozen berries were super tart!) and needed a full T of chias to thicken. Still far healthier then store bought and went perfect with protein pancakes 🙂

    Reply

  5. OMG, just mad this today and I cannot stop tasting it! I want to eat it ALL right now. I doubled the recipe and I’m glad I did, cause this will go quite fast. Love it!❤️

    Reply

  6. Delicious! I made this for breakfast, it was so fast and easy! I put it on my twospoons Fried Banana Oatmeal with peanut butter. I loved it and will for sure be making it again!

    Reply

    • I’m so happy you enjoyed the recipe Krystal! It’s one of my favourites to have on hand too. 🙂

      Reply