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Raspberry Chia Jam

MAKES 1/2 CUP This softly set jam keeps airtight in the fridge for up to 3 days.


  • 1-1/2 cups fresh or frozen raspberries
  • 3 tablespoons sugar
  • Juice of 1/2 lemon
  • 1 tablespoon chia seeds


  1. In a small saucepan over medium heat, bring the raspberries, sugar, and lemon juice to a simmer and cook, stirring frequently, until the berries have broken down a bit and the sauce bubbles thickly, about 5 minutes. Mash the berries lightly if needed. Remove from the heat, stir in the chia seeds, and let cool to room temperature.