Raspberry Lemon Chia Jam (Printer version)

Bright raspberry and lemon spread thickened with chia, ready in 10 minutes for toast or yogurt.

# What You'll Need:

→ Fruit

01 - 2 cups raspberries (fresh or frozen)

→ Sweetener

02 - 2 to 3 tablespoons maple syrup (or honey), adjust to taste

→ Citrus

03 - 1 teaspoon finely grated lemon zest
04 - 2 tablespoons freshly squeezed lemon juice

→ Thickener

05 - 2 tablespoons chia seeds

# Directions:

01 - Place raspberries and maple syrup (or honey) in a small saucepan over medium heat and cook, stirring frequently, until the fruit begins to break down and releases its juices, about 3 to 4 minutes.
02 - Use a fork or potato masher to gently crush the raspberries to your desired texture, leaving some whole for a rustic consistency.
03 - Remove the pan from the heat and stir in the lemon zest, lemon juice, and chia seeds until evenly incorporated.
04 - Allow the mixture to rest for 5 minutes so the chia seeds absorb liquid and the mixture gels; stir once more after resting to check consistency.
05 - Taste and adjust sweetness or acidity with additional maple syrup or lemon juice as needed.
06 - Transfer to a clean jar, cool to room temperature, then refrigerate. The spread will continue to thicken as it chills.

# Expert Advice:

01 -
  • You’ll have jam faster than the kettle boils, with barely any cleanup.
  • The fresh tang—thanks to real lemon zest—gives every spoonful a lift that store-bought can’t touch.
02 -
  • Once, I tried rushing the resting step and ended up with runny jam—patience here is truly rewarded.
  • Discovering how dramatically the jam thickens as it cools means not to panic if it seems loose at first.
03 -
  • Wait until the jam fully cools before deciding if it needs extra chia—the thickness can be deceiving while warm.
  • Lemon zest is the ingredient that takes it from good to unforgettable—don’t skip it.
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