Name: No-Cook Raspberry Chia Jam
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups fresh raspberries; 1/4 cup chia seeds; 1/4 cup honey or maple syrup (optional); 1 teaspoon vanilla extract (optional)

Jump to Recipe·Print Recipe

I keep a small jar of homemade jam in the fridge most weeks. I buy raspberries when they are on sale and make a quick batch on Sunday. It fits into a busy morning. It also works for a fast snack after school or a simple dessert.

Table Of Contents show

This No-Cook Raspberry Chia Jam started as a fast way to use ripe fruit. I mash berries, add chia, and let it sit while I make coffee. The jar lasts several days and saves me time on busy mornings. I reach for it instead of boxed spreads or sugary jams.

This recipe makes a simple fruit spread that is thick and fresh. It uses mashed raspberries and chia seeds to set without heat. The taste is bright, fruity, and a bit tangy, with a soft, jam-like texture. People often make it for quick breakfasts, light snacks, or to add to yogurt and baked goods. If you like jam with cookies, try it with chocolate raspberry crinkle cookies for an easy treat.

Why make this recipe

This version saves time and work. You do not need to cook or watch a pot. It takes about 10 to 15 minutes of hands-on time. The flavor stays fresh because the berries are not heated. You can change sweetness or use different berries for variety. It also fits small jars so you waste less fruit. For ideas that mix jam with other treats, see a simple beetroot and jam note at beetroot red soup cookie jam.

Ingredients

2 cups fresh raspberries, 1/4 cup chia seeds, 1/4 cup honey or maple syrup (optional), 1 teaspoon vanilla extract (optional)

Fresh raspberries give the main flavor and texture. Chia seeds are the thickener; they soak the fruit juice and make a jam feel. The sweetener is optional and helps if your berries are tart. Vanilla adds a mild roundness if you like it. Use ripe fruit for the best taste. You can also use frozen raspberries that thaw first. For a chia mix with a creamy base, see coconut chia seed pudding ideas.

Directions

In a mixing bowl, mash the fresh raspberries with a fork or potato masher until mostly smooth.
Stir in the chia seeds and sweetener if using.
Add the vanilla extract if desired.
Mix well and let it sit for about 10-15 minutes to allow the chia seeds to absorb moisture and thicken the mixture.
Once thickened, transfer the jam to a jar or container and store in the refrigerator for up to one week.

Note: Mash to the texture you like. Fewer chunks mean a smoother spread. Let it sit undisturbed so the chia can absorb liquid. If it stays thin, add a few more chia seeds and wait a little longer. Stir before using if any liquid separates.

How to serve this recipe

Serve this jam on toast, bagels, or English muffins. Spoon it into plain yogurt or cottage cheese for a quick breakfast. Use it as a filling for crepes or spoon it over pancakes. It also works as a topping for ice cream or a simple layer in a parfait. For a quick snack, spread it on a cracker with cream cheese. This recipe keeps the fresh berry taste, so it pairs well with mild breads and plain dairy.

How to store this recipe

Keep the jam in a clean jar with a tight lid. Store it in the refrigerator for up to one week. For longer storage, freeze in small containers for up to three months. Thaw in the fridge before use and stir well. Use glass jars or food-safe plastic containers. Label with the date so you know when you made it. Avoid leaving the jar out at room temperature for long periods.

Tips to make this recipe

Use ripe, fragrant raspberries for best taste. If your berries are very seedy, strain them after mashing for a smoother jam. Start with the listed chia amount and add more if you want a thicker set. If the jam is too thick after chilling, stir in a little water or fruit juice. Keep the jar clean and use a dry spoon to avoid spoilage. This way you get a steady batch each time you make No-Cook Raspberry Chia Jam.

Variation

Swap raspberries for strawberries, blueberries, or a mix of berries. Use less sweetener or replace honey with maple syrup to suit taste. Add a squeeze of lemon juice for extra brightness. For a seed-free feel, blend the berries before adding chia. Note that the basic method stays the same, and big changes may change how the chia sets. This keeps the recipe flexible for what you have on hand.

FAQs

Q: Can I use frozen raspberries?

A: Yes. Thaw them and drain excess liquid before mashing.

Q: How long does this jam last in the fridge?

A: About one week in a sealed jar.

Q: Can I make it sugar-free?

A: Yes. Skip the sweetener or use a sugar-free syrup.

Q: Do I need to cook it?

A: No. The chia seeds set the jam without heat.

Q: Can kids help make it?

A: Yes. They can mash berries and stir the mix.

Conclusion

This jam is quick, low fuss, and useful in daily meals. It saves time and keeps a fresh berry taste that works on toast, in yogurt, and as a quick dessert topper. You can try similar no-cook chia jam ideas like Triple Berry Chia Jam (No Cook!) – Healthy Recipes for Gut Health for more berry mixes, or see a sugar-free take at Sugar Free Raspberry Jam (No Cook) if you want no added sweetener.