Breakfast Foods · Dips/Sauces/Dressings

Homemade Raspberry Chia Jam

Peanut butter and jelly. Does that ever get old? Not to me.

I grew up eating PB&J sandwiches and there are days where I still crave it. It gives me a hit of the childhood days. Instead of buying prepackaged jam, I decided to make my own jam because I had leftover raspberries in my fridge I needed to get rid of.

Also, there’s chia seeds in this recipe which increases the fiber and protein content. The main reason is that it acts as a thickener as the seeds expand. It’s a win-win situation here!

I made a big batch of this jam and placed it in my fridge for 3 days before it was all finished by my family. Which led me to make MORE!

In this recipe, I toasted two slices of toast, added creamy peanut butter, the raspberry chia jam and then bee pollen, pumpkin seeds, shredded coconut and more chia seeds on top.

Raspberry Chia Jam
4 ingredient homemade raspberry chia seed jam!

Raspberry Chia Jam

Course Sauces
Cuisine Breakfast, Sauces
Keyword Fruit Jam
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Winnie Liong


  • 2 cups raspberries
  • 1-2 tbsp maple syrup/honey
  • 1 tsp lemon juice
  • 2 tbsp chia seeds


  1. Cook together raspberries on low in a small pot.

  2. Mash them with a fork if needed & constantly stir. 

  3. Turn off the heat & add in 1-2 tbsp maple syrup/honey, ~1 tsp of lemon juice & 2 tbsp chia seeds.

  4. STIR & let it sit + thicken for 5-10 mins. 

  5. Place into a mason jar in your fridge for up to 4 days.

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