Jump to Recipe

Simple Raspberry Chia Jam:

A simple homemade raspberry chia jam that can be prepare in under 10 minutes. As you all know, I love making everything from scratch when I can. Because it allows me to know exactly what ingredients I am putting into my creations and it allows me to tailor it to my liking. If you haven’t tried making your own homemade chia jam before, I highly suggest you try this recipe out.

Ingredients you will need:

  1. Chia seeds
  2. Zest of a orange
  3. Fresh raspberries
  4. Filtered water
  5. Optional add in: maple syrup and cinnamon sugar cookie seasoning

Steps to preparing the jam:

Using a small sauce pan, add all the ingredients into the pan, and with a wooden spoon smash the raspberries. Once the raspberries are smashed, mix, and stir throughout for about 1-2 minutes. Then add in the chia seeds and let it cook for a minute or so. Once the jam is mixed, turn off the heat, and let the jam sit at room temperature for about 10 minutes.

How to store your jam:

I store my jam in a mason jar in the refrigerator for up to 5 days. That is, if it last that long in your household.

Ways to use your homemade jam:

There are so many ways I like to use my homemade jam. And one of my favorites is my rendition of a peanut butter and jelly sandwich. I topped some of my favorite  grain-free, gluten-free, vegan, and paleo Awgbakery bread with some of my homemade nut butter and raspberry chia jam for the ultimate toast combo.

Raspberry Chia Jam

Makes 1 1/2 cups of jam


  • 1 cup fresh raspberries
  • 2 Tbsp water
  • 1 Tbsp zest of orange
  • 1/3 cup chia seeds
  • Optional: 1 Tbsp maple syrup
  • Optional: 1 Tbsp Cinnamon sugar cookie seasoning


  • Add raspberries to pot along with water and zest of orange (if using the maple syrup or the seasoning add as well)
  • With a wooden spoon smash the raspberries
  • Add in the chia seeds and mix
  • Stirring throughout cook for about 1-2 minutes
  • Let sit at room temperature to thicken up for about 10 minutes
  • Store in a mason jar in the refrigerator for up to 5 days