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Raspberry Jam

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I have two raspberry bushes in my backyard, so I get to harvest these amazingly sweet and tender berries that just melt in my mouth about twice per summer. I eat them fresh or frozen, and I love making them into fresh jelly with chia seeds instead of artificial thickeners. Once you try a freshly made raspberry jelly like this one, you’ll never go back to buying it from a store!
Servings: 10 tablespoons
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes


  • 2 cups raspberries, (fresh or frozen)
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1 lime, (zest)
  • 2 tablespoons natural maple syrup or agave
  • 2 tablespoons chia seeds


  • Add raspberries, lemon juice, and lime zest to a small saucepan over medium-low heat. 
  • As berries heat up and juices are released (about 5-10 minutes), gently mash with a wooden spoon or fork until they break down and no large chunks remain.
  • Bring berries to a gentle boil and continue to simmer for 1-2 minutes.
  • Stir in syrup or agave and chia seeds.
  • Remove from heat let cool to room temperature and thicken before transferring to a jar.
  • Store in refrigerator for up to one week.