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Home » sweet toppings

Raspberry Chia Jam Two Ways

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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.

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

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.

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

  • A large jar of pink chia pudding with mango, lime. mint, and tropical granola.
    Pink Dragon Fruit Chia Pudding
  • Two chia puddings on a wood tray topped with tropical ingredients
    Tropical Chia Pudding
  • A pretty serving of blackberry chia pudding with coconut yogurt, granola, and fresh berries on top.
    Blackberry Chia Pudding
  • Vegan Chocolate Raspberry Chia Pudding

The Recipe

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!
5 from 1 vote
Print Pin Rate SaveSaved!
Course: Breakfast, Dessert, Snack
Cuisine: vegan
Key Attributes: chia, freezer jam, raspberry
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 24
Fiber: 1.5g
Prevent your screen from going dark

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

Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)

Nutrition Facts
Raspberry Chia Jam Recipe
Amount per Serving
Calories
23.52
% Daily Value*
Fat
 
0.56
g
1
%
Saturated Fat
 
0.05
g
0
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
0.41
g
Monounsaturated Fat
 
0.05
g
Sodium
 
0.66
mg
0
%
Potassium
 
39
mg
1
%
Carbohydrates
 
4.35
g
1
%
Fiber
 
1.5
g
6
%
Sugar
 
2.37
g
3
%
Protein
 
0.44
g
1
%
Vitamin A
 
10.01
IU
0
%
Vitamin C
 
5.02
mg
6
%
Calcium
 
16.2
mg
2
%
Iron
 
0.23
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

More sweet toppings

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Comments

    5 from 1 vote (1 rating without comment)

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  1. halcyon2505@gmail.com says

    August 22, 2020 at 5:59 pm

    Hi! Could I use GROUND chia seeds to have a smoother jam?

    Reply
    • kari@beautifulingredient.com says

      August 23, 2020 at 2:26 pm

      Yes, you certainly can - especially if you would like the jam to be smoother but still maintain the raspberry seeds.

      Reply
  2. halcyon2505@gmail.com says

    August 22, 2020 at 5:59 pm

    Hi! Could I use GROUND chia seeds to have a smoother jam?

    Reply
    • kari@beautifulingredient.com says

      August 23, 2020 at 2:26 pm

      Yes, you certainly can - especially if you would like the jam to be smoother but still maintain the raspberry seeds.

      Reply
  3. Christine says

    August 22, 2020 at 5:59 pm

    Hi! Could I use GROUND chia seeds to have a smoother jam?

    Reply
    • Kari says

      August 23, 2020 at 2:26 pm

      Yes, you certainly can - especially if you would like the jam to be smoother but still maintain the raspberry seeds.

      Reply
Kari smelling anise hyssop while standing behind her market basket and fresh produce.

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, cooked without the need for oil, mostly refined sugar-free and gluten-free. And so delicious!


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