How to make raspberry jam without pectin and in just 15 minutes using 5 ingredients and no refined sugars! This no-fuss recipe is a fruity, nutrient-dense, optionally keto, low-sugar chia jam that you’ll love spreading over everything!
Quick, Easy & Healthy Raspberry Chia Jam Without Pectin
If you’ve ever tried making regular homemade raspberry jam, you’re probably familiar with the technical skills required; using enough pectin, cooking it to the perfect consistency, ensuring it achieves the correct set, etc. Well, what if I told you that you could take away all that precision and guesswork with an easy raspberry jam recipe that requires under 15 minutes of hands-on prep and a fool-proof method. It’s as easy as this strawberry compote, and I am sure you will love it.
This raspberry chia jam omits the high quantities of sugar and pectin usually needed to set regular versions. Instead, it relies on chia seeds (used to make delicious chocolate chia pudding), which make for a great texture and are packed with nutrients.
In fact, chia seeds help to add heart-healthy omega-3 fatty acids, fiber, antioxidants, several vitamins, and minerals, as well as being protein-dense!
Even better, by using chia seeds, you can be in control of the type and amount of sweetener you use. That makes this a perfect recipe for a keto (sugar-free) or low-sugar raspberry jam!
Since sugar isn’t required for the ‘set’ of this homemade jam recipe, you could even leave it out altogether! Though I like a little maple syrup to satisfy my sweet tooth. It’s not just the sugar that is versatile, though. You can also make this jam with fresh or frozen fruit (to enjoy year-round) or even swap out the raspberries entirely for another fruit. The sky is the limit!
Best of all, since this easy recipe requires just 10-15 minutes of prep time, you can quickly whip up a batch in the evening before or prepare it when needed. Either way, it’s ready to slather over banana bread, toast, or add to a berry parfait with granola in no time!
- Raspberries: I used frozen raspberries since they release lots of juice as they thaw, though fresh should also work. I recommend using organic if possible.
- Chia seeds: This is the primary thickener for this recipe and shouldn’t be omitted. White, black, or mixed chia seeds will work.
- Maple syrup: Or another liquid sweetener of your choice- date syrup, brown rice syrup, etc. Use a keto-friendly sweetener (like Erythritol or Xylitol) to make a low-carb, low-sugar raspberry jam.
- Lemon juice: You can use lemon or lime juice as the acid in this recipe.
- Vanilla: Use pure natural vanilla extract for the best flavor.
Optional add-ins and recipe variations:
- Rosewater: Just a few drops will help add flavor – like Turkish delight!
- Almond extract: Alternatively, add a little almond extract in place of the vanilla.
- Herbs: Fresh ribboned (chiffonade) mint or basil could be added to the recipe for a flavor boost. Add just before leaving the jam to set.
- Spices: Add a pinch of cardamom, allspice, cinnamon, cloves, ginger, star anise, etc. For a holiday spiced homemade jam, I recommend adding a little cinnamon, nutmeg, and clove with optional ginger.
- Citrus zest: Optionally, you could add a little of the citrus zest for extra flavor when adding the juice. Orange zest would also work well.
- Boozy: There are many ways to enjoy a quick boozy raspberry jam (just make sure the alcohol is vegan!). Prosecco, vodka, kirsch, cognac, rosé wine, berry-infused spirits. Add 1-2 tbsp with the raspberries in step one (to cook down). If you add more, you may need additional chia seeds.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Raspberry Jam?
- First, add the raspberries to a saucepan or skillet and bring them to a low simmer over medium heat, breaking them into small pieces with a wooden spoon/spatula.
This process should take between 5-10 minutes as it will be juicy and almost sauce-like when ready, but still with chunky bits. This is my preferred consistency. Though, break them down until almost smooth if preferred – the texture is adjustable.
- Then, remove them from the heat. Add in all the remaining ingredients and stir. Then taste it and adjust the sweetness or acid if necessary.
- Allow the raspberry chia jam to cool for a bit. Then transfer it to a clean glass jar and allow it to thicken further for several hours.
Technically, it will be ready to use within 5-10 minutes, though! But it will thicken up further in the fridge.
How to Make Ahead and Store
Make ahead: If you want the raspberry jam to be fully set before using it, I recommend preparing it the evening before and storing it in the fridge.
Store: Once prepared, store the jam in an airtight jar for between 5-7 days. Luckily, since it’s so quick and easy, you can easily whip up a small new batch whenever needed!
Freeze: This jam is also incredibly freezer-friendly and can be stored for up to 3 months.
How to Serve Berry Chia Jam?
Unsurprisingly, this chia jam is enjoyable in almost the same ways that regular jam is, including:
- Spread over toast or a PB&Jelly Sandwich
- Spooned into a parfait
- Served over crepes, pancakes, or waffles
- Used as a layer in cakes or cheesecake – like this dairy-free cheesecake
- Add to homemade chocolate peanut butter cups
- Swirled into chocolate brownies – like these cheesecake brownies
- Adapt these hazelnut cookies into thumbprint cookies and use as a filling
- Use within these strawberry oatmeal bars
- You can even use it to make a raspberry jam cocktail!
Recipe Notes and FAQs
- Swap out the fruits: Since you don’t have to worry about pectin levels vs. sugar, etc., this easy jam recipe is super versatile based on what you have available and what’s in season. Swap out the raspberries for other options like strawberries, blackberries, blueberries, cherry, apricot, peach, etc. Or even use a combination.
- Adjust the texture: You can leave it quite lumpy or mash it to a smoother berry pulp – it’s up to you.
- If you’re using hand–picked berries: Make sure to wash them well or soak them in a water-vinegar bath to remove any critters lurking on (or in) the berries first.
- Can this raspberry chia jam be ‘canned’? No, this recipe wasn’t designed with canning in mind.
- How to thicken the jam further? If you find yours isn’t thick enough, you may need more chia seeds. But keep in mind that it will thicken up further in the fridge.
More Vegan Fruity Dessert Recipes
- Blueberry Galette
- Blueberry Cream Pie
- Pineapple Bread
- Blueberry Banana Bread
- Kiwi Avocado Cheesecake
- Creamy Mango Tart
- Apple Muffins
- Blueberry Muffins
- Chocolate Strawberry Cheesecake
- Strawberry Mousse
If you try this 15-minute easy raspberry jam recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
- You can watch the video in the post for visual instructions.Add the frozen raspberries to a saucepan or skillet and bring them to a low simmer. Stir with a wooden spoon or spatula and push them down until they break down into very small pieces.
- Remove the saucepan from the heat and stir in all remaining ingredients. Use less maple syrup first, taste the mixture and add more if needed.
- Let the jam cool for a bit, then transfer it to a clean glass jar and store it in the fridge where it will thicken further within a few hours.
- Enjoy on toast, banana bread, etc.
- Maple syrup: You can use any other sweetener like date syrup, brown rice syrup, etc. Use a keto sweetener for a low-carb jam.
- Berries: I used thawed raspberries that were very juicy. If you use fresh raspberries, that won't release much juice, you might need to add a little water.
Nutrition information is an estimate and has been calculated automatically