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raspberry jan in a jar.
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Homemade Raspberry Jam

This Raspberry Jam is simple and quick, using chia seeds for added fiber and to help the jam thicken without using pectin. It's naturally sweetened with honey and balanced with fresh lemon juice plus vanilla.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, condiment, Dessert
Cuisine: American, French
Diet: Gluten Free, Halal, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Skill Level: Beginner
Servings: 16 servings (2 tbsp per serving)
Author: Rena Awada

Ingredients

  • 4 cups fresh raspberries about 1 pound
  • 1/3 cup honey or maple syrup or ½ cup granulated sugar
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions

  • Add the 4 cups fresh raspberries to a medium saucepan and, using a fork or potato masher, gently mash them.
    raspberries mashed in a sauce pan.
  • Next, add in the 1/3 cup honey or maple syrup, 2 tablespoons chia seeds, and 1 teaspoon vanilla extract and bring it to a boil over medium heat. Allow it to simmer and cook for about 6-8 minutes.
    adding honey and chia seeds in a sauce pan with mashed raspberries.
  • Add the 1 tablespoon lemon juice, reduce the heat, and let it simmer for another 5 minutes until it starts to thicken. Scrape any froth that accumulates on the top of the jam or the side of the pan.
    adding lemon juice to cooking mashed raspberries in a pan.
  • Turn off the heat and let it sit for 5 minutes to cool.
    Cooked raspberries in a pan.
  • Transfer the jam to an airtight container or jar. It will continue to absorb the chia and thicken more as it cools. Store in the fridge until ready to use.
    a jar container with raspberry jam.

Notes

  • Yield: Makes 2 cups, or one 16-ounce mason jar
  • Storage: Store cooled jam in an airtight container in the fridge for up to 1 week.
  • Freezing: The cooled jam can be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge, or at room temperature for a few hours, before using.
  • Sweetness: Some raspberries may taste more tart, so you might need to add a touch more honey or maple syrup to taste, until you're happy with the sweet-tart balance.
  • No chia seeds: If you're not a fan of chia seeds, you can use 1 tbsp cornstarch mixed with 2 tbsp water to make a slurry, then pour this into the jam along with the lemon juice and simmer until thickened.

Nutrition

Calories: 45kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Sodium: 1mg | Potassium: 56mg | Fiber: 2g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 0.4mg