Raspberry Chia Jam with Date Paste

A jar of vibrant pink raspberry chia jam with scattered chia seeds and fresh raspberries.

Dani

A bright raspberry chia jam made with raspberries, chia seeds, date paste, vanilla, and fresh lemon juice. The chia seeds thicken the berry juices into a soft, spoonable jam, while date paste adds deeper fruit-based sweetness.

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Prep Time 5

Cook Time 5

Cooling down time 15

Total Time 25

Course Dessert, Snack, Spread

Cuisine British, European

Servings Jar

Calories 30 kcal

Equipment

1 Cast-iron Pot

1 Preserving jar

Ingredients

500 g raspberries fresh or frozen
4 tbsp chia seeds
120 g date paste
1 tsp vanilla bean paste or vanilla extract
½ lemon juice fresh juice from ½ lemon

Instructions

Add the fresh or frozen raspberries to a medium saucepan and place over medium heat.
Mash the raspberries with a potato masher as they warm, then simmer for 2–3 minutes until they soften and release their juices.
Remove the saucepan from the heat. Stir in the chia seeds, date paste, and vanilla until everything is well combined.
Leave the jam to rest for 10–15 minutes, stirring once or twice to prevent the chia seeds from clumping. The mixture will thicken as the chia seeds absorb the raspberry juices.
Once the jam has cooled to room temperature, stir in the fresh lemon juice.
Spoon the jam into a clean glass jar and refrigerate. The texture will firm up more after chilling.

Notes

Add the lemon juice after the jam has cooled. Lemon brightens the flavor, and vitamin C is heat-sensitive.

Frozen raspberries work well here. There is no need to thaw them first; simmer them until they soften and release their juices.

Use a potato masher for a rustic texture with small pieces of fruit. For a smoother finish, mash the raspberries more thoroughly before adding the chia seeds.

This jam thickens as it cools. Give it time to rest before adding more chia seeds, as the texture continues to firm up in the fridge.

Maple syrup can replace date paste when needed, although the jam will set slightly looser because maple syrup adds liquid.

Honey can also be used. Stir it in after the raspberries have cooled slightly, as heat can reduce honey’s delicate aroma and heat-sensitive enzymes.

Store the jam in a clean glass jar in the fridge for 5–7 days, or freeze in small portions for up to 2 months.

YourDani x x

Nutrition

Serving: 1tbspCalories: 30kcalCarbohydrates: 3.1gProtein: 0.6gFat: 1gFiber: 3.2g

Keyword chia jam with date paste, chia seed jam, healthy jam recipe, no sugar raspberry jam, raspberry chia jam, vegan raspberry jam

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