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spoon submerged in a rasperry jam glass decorated with raspberries
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Raspberry Jam

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!
Course Breakfast, Spread
Cuisine American, German
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 14

Ingredients

  • 1 1/2 cups (200 g) raspberries frozen
  • 2 tbsp (20 g) chia seeds
  • 2-3 tbsp (40-60 g) maple syrup or to taste (see notes)
  • 1 tsp fresh lemon juice or lime juice (more to taste)
  • 1/2 tsp vanilla extract

Instructions

  • 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.

Notes

  • 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 Facts
Raspberry Jam
Serving Size
 
1 tbsp
Amount per Serving
Calories
23
% Daily Value*
Fat
 
0.5
g
1
%
Carbohydrates
 
3.2
g
1
%
Fiber
 
1.1
g
4
%
Sugar
 
2.7
g
3
%
Protein
 
0.4
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.