Raspberry-Strawberry Jam

When I first heard about making jam at home, I was super excited! Perhaps more so as I don’t really cook anything.

This is my take on a chia jam I learned about through nutrition school.

I always loved store-bought raspberry jam more than strawberry. What I did not love was all the additives and added sugar that came along with it.

I planned to make raspberry jam, however fell a little short, so I added a few strawberries (about 1/3 cup) to complete this recipe. You can use whatever you like – just one kind of berry, or a mixture of more!

Raspberry-Strawberry Jam

Making your own jam sans any harmful additives has never been easier or quicker.
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
Course: Breakfast


  • sauce pan


  • 2 cups berries
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp pure maple syrup, B grade
  • 1-2 tbsp chia seeds


  • Heat up a sauce pan on medium heat.
  • Add the berries and let cook for about 10-15 minutes, mashing them with the back of a wooden spoon. Mash them to your liking (I like some chunks in my jam).
  • Turn off the heat and remove pan from burner. Add the lemon juice and maple syrup to taste. If the berries are sour, you don’t need to add the lemon juice. If they are extra sweet, you can add a little less maple syrup. It all depends on the berries.
  • Add chia seeds. If you want a thicker jam, use 2 tbsp.
  • Mix everything well and let cool down.
  • Transfer jam to a glass jar or container (I didn’t have any available jars at the time).
  • Store in the refrigerator for up to 2 weeks.

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