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    Home » sweet topping

    Raspberry Chia Jam Two Ways

    Jump to Recipe
    Two jars of raspberry chia jam on a marble surface with text indicating it's whole food plant-based and refined sugar-free.

    raw and cooked options

    Two jars of raspberry chia jam on a marble surface, with spoons holding each holding a scoop from one of the jars.

    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).

    A grey plate filled with fresh raspberries on a weathered wood surface. this for later

    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.

    A pot filled with raspberry chia jam with a spoon inside to stir it.

    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.

    A blender filled with smooth raspberry chia jam.

    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.

    A jar of chia jam on a red striped napkin surrounded by three smaller jars of chia pudding with the jam in them.
    Two jars half filled with chia pudding and half chia jam.

    more chia recipes

    • Pink Dragon Fruit Chia Pudding
    • Tropical Chia Pudding
    Raspberry chia jam with two spoons showing the cooked and raw versions.

    Raspberry Chia Jam Recipe

    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. The raw version takes just 5 minutes!
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    Course: Breakfast, Dessert, Snack
    Cuisine: vegan
    Keyword: chia, freezer jam, raspberry
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 24
    Fiber: 1.5g
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    Equipment

    • blender
    • cooktop and pot for cooked version

    Ingredients

    • 3 cups raspberries packed
    • 3 tablespoons maple syrup generally - may need more or less, depending on variety and ripeness of berries
    • 3 tablespoons chia seeds
    • 3 tablespoons orange juice fresh
    • 1 ½ teaspoons vanilla extract ¾ teaspoon amaretto is a delicious alternative

    Instructions

    Raw version

    • Blend all the ingredients in a blender.
    • Chill in a sealed container in the fridge for at least 30 minutes.
    • Keep stored in the fridge in a sealed container.
    • Best served within a few days.

    Cooked version

    • Heat the berries and syrup over medium-high, stirring and pressing the berries to achieve the consistency you desire.
    • Once boiling, reduce the heat to a low simmer, stir in the chia seeds, and continue to simmer for about 10 minutes, stirring occasionally.
    • Remove the jam from heat, stir in the orange juice and vanilla, and let cool. The jam will continue to thicken.
    • If desired, once cooled, place the mixture in a blender and blend until smooth.
    • Refrigerate in a sealed container up to a week or freeze for later use.

    Notes

    Author’s Note: The flavors of the raw version are brighter and less robust. It’s great for bringing a fresh, light flavor in a hurry. Think macerated berries for a shortcake. The cooked version provides a smoother, deeper flavor and has more of a jam consistency for true jam applications. If you prefer a smooth consistency, it’s worth blending it. I have not tried making this with frozen berries yet. If you do, I’d love to hear how it turned out.
    Great with Chocolate Raspberry Chia Pudding

    Nutrition

    Calories: 23.52kcal | Carbohydrates: 4.35g | Protein: 0.44g | Fat: 0.56g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.41g | Monounsaturated Fat: 0.05g | Trans Fat: 0.002g | Sodium: 0.66mg | Potassium: 39mg | Fiber: 1.5g | Sugar: 2.37g | Vitamin A: 10.01IU | Vitamin C: 5.02mg | Calcium: 16.2mg | Iron: 0.23mg
    Tried this recipe?Mention @beautifulingredient and tag #beautifulingredient!
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    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!



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