Small Batch Raspberry Chia Jam

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This Raspberry Chia Jam is the perfect small batch recipe! Made in 15 minutes using minimal ingredients, this homemade raspberry jam is not only good for you, but SO delicious too!

I love making homemade jams, but you know how it goes with two people in the home. Inevitably, a big batch of anything homemade goes to waste! That’s why I believe that small batch everything is where it’s at.

I do the same thing with my stovetop blueberry butter, and I feel good knowing I’m not creating extra waste. All you need to make this delicious small batch raspberry chia jam is one jar, a little time, some juicy berries, and a few staple ingredients from your pantry.

Ingredients

It doesn’t take much to whip up a little batch of chia jam, and I love knowing that when I make it at home it’s free from preservatives. Here’s what you’ll need to make your own:

• A pint of raspberries (fresh or frozen is fine)
• Half a lemon
• Honey
• Water
• Chia seeds (I used MammaChia brand)
• A cinnamon stick (or a pinch of cinnamon)

The cinnamon is optional, but I like that just a little adds a touch of something special to this homemade jam recipe. You could also use a splash of vanilla extract if you like.

How to Make Homemade Raspberry Jam

• Step 1: Add your raspberries to a small pot on the stove.
• Step 2: Add the juice of a half a small lemon (about 1 tablespoon).
• Step 3: Add 1/4 cup of honey.
• Step 4: Using a fork, smash down the raspberries a little.

• Step 5: Add 1 cup of water and bring the mixture to a boil.
• Step 6: Reduce the heat to medium low and stir in 2 tablespoons of chia seeds, mixing thoroughly.
• Step 7: Add a cinnamon stick or a pinch of cinnamon to the pot.
• Step 8: Simmer the mixture for 8-10 or until thickened. Discard the cinnamon stick and allow the mixture to cool to room temperature before adding to a jar and refrigerating.

Tips for Making Homemade Jam

• If your jam is thickening too quickly, add a little water, about 1/8 of a cup at a time while it simmers.
• If your jam seems too thin or runny, allow it to simmer for another 5 minutes. Keep in mind that the jam will thicken upon cooling.
• Always allow the mixture to cool to room temperature before placing in a jam jar. The last thing you need is your jam jar exploding from pouring hot jam in when it’s not tempered.
• Alternatively, you can add hot water to the jar while the jam is cooling a bit, then empty the water and pour the jam into the jar. Just remember to allow it to cool to room temp before refrigerating.
• This recipe makes enough raspberry chia jam for one (1) 8 oz. jar. If you want to make more, simply double or triple the recipe.

Can I freeze homemade jam?

Yes! This jam will keep for up to a year in the freezer. A year! I say make a few of these, pop them in your freezer, and never go without homemade jam again.

When you’re ready to use your frozen raspberry chia jam, simply thaw it overnight in the fridge. Then, spread it on your favorite bread, rolls, muffins, or whatever else you want!

How long does homemade chia jam last in the fridge?

I recommend keeping this jam in your fridge for about 2 weeks. I have kept it up to a month in the fridge before with no issues.

Again, if you want to stretch your jam bounty further, double or triple the recipe and freeze it so you’ll always have some on hand.

Do yourself a favor and whip up a batch of this healthy and yummy small batch raspberry chia jam today. You’ll be glad you did!

Check out these other homemade sweet spreads and toppings too!

• Stovetop Blueberry Butter
• Honey Pecan Cream Cheese Spread
• Lemon Ricotta Whipped Cream