Raspberry Chia Jam Two Ways

with raw and cooked options

Whether you want raspberry chia jam fresh and quick with minimal effort or cooked for deeper flavor, with an extra simple step but a longer lasting jam, I've got you covered. If you've just come home with a fresh haul of raspberries from the u-pick farm, this recipe is for you. It is refined sugar free and vegan, full of flavor and whole food plant-based ingredients.

I’ve made a few chia jams in my time, and today I’m going to share the version - well, versions - I tend to go back to. Same ingredients, done two ways: raw and cooked.

Both ways taste great, just a little different. Use the raw version like you would macerated strawberries over shortcake; think of it more like a purée. The flavor is light and bright, while the cooked version is more like a traditional jam, with deeper flavors.

What you'll love about these chia jams

They are vegan, gluten-free, oil-free, and refined sugar-free.

They’re packed with nutrition, including a variety of antioxidants, vitamins, minerals - and thanks to the chia seeds, also protein, a fiber boost, and omega 3s.

They make a great topping on just about anything that calls for a raspberry vibe, like toast, chia puddings, oatmeal, ice cream, and cake.

They are so quick and easy to make! For the raw version, it only takes about 5 minutes. Cooked only requires about 15 additional minutes.

The basic recipe is so simple, you may even memorize it: 3 cups raspberries to 3 tablespoons of all of the remaining ingredients (except for vanilla).

ingredients and substitutions

Just five basic ingredients are required!

Fresh raspberries are the stars of the show! For the cooked version, you could use frozen if you don't have fresh.

Maple syrup brings the sweet, also adding that beautiful maple flavor. In a pinch, date syrup could work but you'll likely need more of it.

Orange juice has a fresh brightness that also is sweet and delicious. Stick with fresh squeezed for the best flavor.

Chia seeds thicken when added to liquid, so they are used here as a pectin substitute.

Vanilla balances the flavors beautifully.

Instructions for raw jam

Blend all the ingredients in a blender until smooth.

Place in a sealed container in the fridge for at least a half hour.

Raw jam is best eaten as soon as possible. Keep stored in a sealed container in the fridge for up to a few days.

Instructions for cooked jam

Heat the berries and syrup, stirring, until just starting to boil. Add the chia seeds and reduce to a simmer, stirring occasionally, for 10 minutes.

Remove from the heat and stir in the orange juice and vanilla. Let cool, stir, then place in sealed containers and store in the fridge for up to a week. The cooked jam could also be stored in the freezer.

raw vs cooked

In the image below, the spoon on the left shows the mashed and macerated raw raspberry sauce, and the right shows the cooked version. They look very similar; the raw is a little more loose and the flavors are fresh while the cooked is more jam-like with more depth of flavor.

smoother jam

Prefer a smooth jam? To remove most of the raspberry and chia seed texture from the cooked jam, blend it (once cooled) in a high-speed blender until smooth. Note: this does not remove the seeds, it simply purées them.

serving

This chia jam is wonderful as a topping for chia pudding, ice cream, toast, sandwiches, oatmeal, yogurt parfaits, and whatever else you can think of!

You can find other recipes for breakfast, snack-time, dessert, and more under recipes above.

more chia recipes

The Recipe