Go Back
+ servings
raspberry chia jam on a pancake stack

Raspberry Chia Jam Recipe

Gaby Dimova
This raspberry chia jam is made from scratch and only has three main ingredients. It's so easy to make and healthier than store bought!
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 4
Calories 60 kcal


  • 1 ½ cups frozen raspberries 190 g
  • 1-2 tablespoon maple syrup
  • ½ teaspoon vanilla
  • 1 ½ tablespoon chia seeds
  • Juice of ½ lemon


  • In a pan over medium heat, add the raspberries, maple syrup, lemon juice, and vanilla.
  • Use a fork to mash the raspberries until you don’t have any chunks left. Cook for about 5 minutes.
  • Remove from heat.
  • After you have removed the mixture from the heat, add in the chia seeds.
  • Let your raspberry chia jam cool off before storing it in the fridge.
  • Refrigerate the raspberry jam for a few hours, until it thickens up.
  • Store the jam in the fridge for 5-7 days.



Calories: 60kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 2mgPotassium: 98mgFiber: 4gSugar: 5gVitamin A: 17IUVitamin C: 12mgCalcium: 45mgIron: 1mg
Keyword raspberry chia jam
Tried this recipe?Let us know how it was!