Raspberry Lemon Chia Jam

This raspberry lemon chia seed jam is bright and tart, and makes an awesome fruity topping for yogurt, oatmeal, or toast. It comes together in just 30 minutes.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 1 cup 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 12 oz bag frozen raspberries
  • 1 lemon (zest & juice)
  • 2 Tbsp cane sugar
  • 2 Tbsp chia seeds


  1. Add all ingredients except chia seeds to a medium saucepan. Bring to a low boil stirring occasionally to prevent sticking and burning.
  2. Lower heat to a simmer and stir in the chia seeds. Partially cover and continue to simmer for 5-7 minutes until berries are broken down and slightly thickened.
  3. Remove from heat and let stand until cooled to room temperature (it will continue to thicken). Transfer to a jar and store in the refrigerator for up to one week.



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Recipe adapted from Two Peas and Their Pod


Keywords: jam without pectin, low sugar raspberry jam, small batch jam, 30 minutes or less