Save to Pinterest I started making this raspberry chia jam on a Tuesday morning when I had ten minutes before a meeting and a carton of raspberries about to turn. I threw them in a pot with chia seeds, watched them bubble into something thick and jewel-toned, and spread it warm over toast. It tasted better than anything I'd bought in a jar, and I've been making it ever since.
The first time I made this for my sister, she scraped the bowl clean with her finger and asked why I'd ever bought store jam. We sat at the table with crumbs everywhere, laughing about how something this simple had never occurred to us before. Now she texts me every time she makes a batch, usually with a photo of her toast piled high with bananas and coconut.
Ingredients
- Fresh or frozen raspberries: Frozen work just as well as fresh and sometimes taste sweeter; let them thaw slightly if you want them to break down faster.
- Chia seeds: These tiny seeds absorb liquid and create that perfect jammy texture without any cooking skill required.
- Maple syrup: A little goes a long way, and you can adjust sweetness to match how tart your berries are.
- Vanilla extract: Optional but lovely; it rounds out the berry flavor and makes the kitchen smell like a bakery.
- Whole grain or gluten-free bread: Use whatever you love toasted; sourdough and seedy loaves both work beautifully here.
- Plant-based or regular butter: A thin layer adds richness, but the jam is flavorful enough to skip it entirely.
Instructions
- Cook the raspberries:
- Add raspberries to a small saucepan over medium heat and stir occasionally until they release their juices and start to soften, about 3 to 5 minutes. The smell will hit you first, bright and sweet.
- Mash to your liking:
- Use a fork or potato masher to break them down; I like mine a little chunky, but you can make it as smooth as you want.
- Stir in chia and sweetener:
- Add chia seeds and maple syrup, then cook for another 2 to 3 minutes, stirring gently. Remove from heat and stir in vanilla if using.
- Let it thicken:
- Let the jam sit for 5 minutes while the chia seeds do their magic. If it looks too thick, add a teaspoon of water and stir.
- Toast your bread:
- Toast the slices to your preferred crispness, then spread with butter while still warm if you like. Pile the jam on generously and add any toppings you're craving.
Save to Pinterest One Saturday morning I made a double batch and jarred half for my neighbor, who'd been having a rough week. She brought the empty jar back two days later with a thank-you note tucked inside. That's when I realized this jam wasn't just breakfast, it was a way to share something warm and homemade without much fuss.
How to Store and Use Leftovers
The jam keeps in an airtight container in the fridge for up to 5 days, and it's just as good cold as it is warm. I've stirred it into yogurt, spread it on pancakes, and even swirled it into oatmeal when I wanted something a little special. It's one of those recipes that makes everything else taste better.
Swaps and Variations
Swap the raspberries for strawberries, blueberries, or a mix of whatever berries you have on hand. I've also added a layer of almond butter under the jam for extra protein, and it turned a simple snack into something that kept me full all morning. If you're not vegan, honey works beautifully in place of maple syrup.
Serving Suggestions
I love piling fresh raspberries, banana slices, and a handful of coconut flakes on top for texture and color. A few chopped nuts add crunch, and a sprig of mint makes it feel a little fancy.
- Pair it with almond milk or a hot cup of chai for a cozy breakfast.
- Serve it alongside scrambled eggs or a smoothie bowl for a more filling meal.
- Pack the toast in a container with toppings on the side for an easy grab-and-go snack.
Save to Pinterest This toast has become my go-to when I want something nourishing that doesn't require much thought. I hope it finds a spot in your mornings too.
Common Recipe Questions
- → How do I make the raspberry chia jam?
Cook raspberries over medium heat until they break down, then stir in chia seeds and maple syrup. Simmer briefly, remove from heat, and let thicken.
- → Can I use frozen raspberries?
Yes, frozen raspberries work well and can be cooked directly without thawing first.
- → What bread types work best?
Whole grain or gluten-free bread slices provide great texture and flavor when toasted for this topping.
- → Are there alternatives to maple syrup?
You can substitute maple syrup with honey if you are not following a vegan diet.
- → How long can the jam be stored?
Keep the jam refrigerated in a sealed container for up to 5 days for best freshness.
- → What toppings complement the toast?
Fresh raspberries, banana slices, coconut flakes, chopped nuts, or mint leaves add extra flavor and texture.