Raspberry Honey Chia Jam

Kate's Recipe for Raspberry Honey Chia Jam (2-Cup Yield)

(Click here for the Chia Free Raspberry Honey Jam Recipe)

Ingredients:

  • 3 cups raspberries
  • ½ cup honey (adjust to taste)
  • 2½ tablespoons lemon juice
  • 1½ teaspoons lemon zest
  • ⅓ teaspoon cinnamon (optional)
  • 3 tablespoons chia seeds
  • 1 teaspoon vanilla or almond extract (added after cooking)

Instructions:

Step 1: In a saucepan over medium heat, combine raspberries, honey, lemon juice, lemon zest, and cinnamon. Stir well.

Step 2: Bring the mixture to a gentle boil, then reduce to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the raspberries break down and the mixture thickens.

Step 3: Remove from heat and stir in the chia seeds. Let sit for 5-10 minutes to allow the chia seeds to absorb liquid and thicken the jam.

Step 4: Once slightly cooled (about 5 minutes), stir in the vanilla extract for the best flavor.

Step 5: Transfer to a jar and let cool completely before refrigerating. The jam will continue to thicken as it chills.

Raspberry Honey Jam (Chia-Free Option)

Ingredients:

  • 3 cups raspberries (about 1½ pints)
  • ⅓ cup honey (adjust to taste)
  • 1½ tablespoons lemon juice
  • 1½ teaspoons lemon zest
  • ⅓ teaspoon cinnamon (optional)
  • 1 teaspoon vanilla or almond extract (added after cooking)

Instructions:

  1. In a saucepan over medium heat, combine raspberries, honey, lemon juice, lemon zest, and cinnamon. Stir well.
  2. Bring the mixture to a gentle boil, then reduce to a simmer. Cook for about 15-20 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. For extra thickness, you can mash the raspberries slightly during cooking.
    • For a thicker consistency without chia seeds, you can also add 1 teaspoon of powdered pectin or a cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water) during the last 5 minutes of cooking.
  3. Once the jam has thickened to your liking, remove from heat and stir in the vanilla extract.
  4. Transfer to a jar and let cool completely before refrigerating. The jam will continue to thicken as it chills.