2-Ingredient Raspberry Chia Jam
A bright, spoonable fridge jam made from raspberries thickened with chia seeds — no pectin, no added sugar and less than 10 minutes at the stove. Sweeten it to taste or leave it pleasantly tart.
Nutrition per serving
2 tbsp- Net carbs
- 1.9g
- Calories
- 31kcal
- Protein
- 0.9g
- Fat
- 1.1g
- Total carbs
- 5 g
- Fiber
- 3.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Strawberry: The classic sandwich-jam flavor. Strawberries are juicier than raspberries, so they cook a little longer.
- Cook the strawberries 8–12 minutes, mashing as they soften, until broken down and bubbling. If the jam is still loose after chilling, stir in another teaspoon of chia.
Blackberry: Deep purple, slightly tart blackberry jam, lovely on almond flour toast and with cheese.
- Cook and mash the blackberries as for raspberries. Their seeds are larger, so if you prefer a smoother jam, press half the cooked fruit through a sieve before adding the chia.
- Nice to have (optional)
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $5.27 for 8 servings ($0.66 each) · how we estimate
Instructions
-
Put the raspberries in a small saucepan over medium heat. Cook, stirring often, for 5–8 minutes, until they collapse, release their juice and begin to bubble (frozen berries take a few minutes longer).
-
Mash with a fork or potato masher until as smooth or chunky as you like.
-
Take the pan off the heat and stir in the allulose and lemon juice, if using. Taste and add more sweetener if you want a sweeter jam.
-
Stir in the chia seeds thoroughly so they do not clump, then let the jam stand for 10–15 minutes, stirring once, until it thickens to a loose jam.
-
Spoon into a clean jar, let it cool, and refrigerate. It thickens further as it chills, reaching full set in about an hour.
Tips for success
-
Allulose dissolves into the warm fruit and has no cooling aftertaste. If you use erythritol, choose powdered — granulated tends to recrystallize in the fridge. - Too runny after chilling? Stir in another teaspoon of chia and wait 10 minutes. Too stiff? Loosen it with a splash of water.
- Swirl it into chia pudding or a yogurt parfait, spoon it over almond flour pancakes, or ripple it through no-churn vanilla ice cream before freezing.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve cold or at room temperature; stir before using.
Prep tip: Freeze it in small jars or an ice-cube tray so you can thaw just what you need.
Refrigerate in a clean jar up to 1 week, or freeze up to 3 months. With no added sugar to preserve it, it should never be stored at room temperature.
Variations
2 variations, each with its own ingredients and macrosStrawberry
FlavorThe classic sandwich-jam flavor. Strawberries are juicier than raspberries, so they cook a little longer.
- raspberries → strawberries
2.4 g net · 27 kcal · 0.7 g protein · 1 g fat · ≈$0.34 per serving (+0.5 g net carbs vs the original)
Blackberry
FlavorDeep purple, slightly tart blackberry jam, lovely on almond flour toast and with cheese.
- raspberries → blackberries
1.8 g net · 30 kcal · 1 g protein · 1.1 g fat · ≈$0.65 per serving (−0.1 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
