Homemade raspberry jam is super easy to make. With just three ingredients, you will have jam so tasty and tart you will never buy it from the store again.
Raspberry jam is my kid’s favorite! They love it so much and beg for me to add it to their peanut butter sandwiches.
Store bought jams and jellies sure are delicious, but they are often packed with an amount of sugar that is just ridiculous. We like to make our own jam (like our blackberry jam) to control the quality. Plus, we load it up with chia seeds to make it extra healthy!
I love adding raspberry jam on top of my oatmeal or a piece of buttery breakfast toast. To be honest, sometimes I just steal a spoonful to satiate a craving for something sweet. Our boys demand it slathered on their buttermilk waffles or cottage cheese pancakes.
How to Make Raspberry Jam
Making your own jam might sound intimidating at first, but trust me, the process couldn’t be more simple or approachable. The kicker? You can do it all in one sauce pan! Gotta love that, right? Follow these simple instructions:
- Place raspberries, sugar and chia seeds into a heavy saucepan.
- Bring it to medium-heat and let it simmer for about 30 minutes. Stir jam every 5 minutes so it doesn’t burn.
- Remove from heat and let the jam cool down completely. Then, place it in an airtight jar and store it in the fridge.
Note: If you have any canning jars lying around, those will work perfectly for storing your homemade jam!
Can Frozen Raspberries be Used to Make Jam?
Frozen raspberries are perfect for this recipe! In fact, that is exactly what I use. One of the best places to get good quality, frozen berries for cheap is Trader Joe’s. I always have a couple bags in my freezer for a rainy day.
Sugar Substitutes for Your Jam
Don’t want to use regular sugar? Honey, maple syrup, or artificial sweeteners will work fine as well. If you do go the artificial route, make sure to check the ratios. Sometimes low-calorie sweeteners are much sweeter to the tablespoon than traditional sugar.
Refrigerating Raspberry Jam
Without any preservatives, homemade raspberry jam will last for up to a month when stored properly. That’s right — you will never have to buy store bought jam ever again! The homemade stuff is not only healthier, it will save you some hard earned cash in the long run.
Freezing Raspberry Jam
Just when you thought homemade raspberry jam couldn’t get any better, you find out you can freeze it for later use! Okay, that just might be my obsession with freezing my favorite foods peeking through. But seriously, having jam on deck has saved me on countless last-minute brunch parties, impromptu slumber parties and holiday bake-offs.
Other Jam Recipes you Must Try
- Apricot Jam – From baking to snacking, apricot jam is the perfect summertime jam. You can also use it for my Jam Layered Honey Cake. Oh, yeah…
- Strawberry Jam – Two ingredients, no pectin required! Use up those farm-picked berries for the best homemade jam.
- Jam and Nuts Rugelach – These pretty little cookies are perfect for potlucks. I love to make them for a summertime BBQ.
- Pierogi with Farmer’s Cheese – My family’s recipe for pierogi will knock you off your feet. Put a pot of coffee on, garnish these morsels with your jam and watch the rain fall from your couch. That’s HEAVEN!
- The Perfect Crepes – Crepes are my favorite breakfast food! The cheesy filling in this recipe is perfectly complemented by jam.
- Cream Jam Tarts – Make these for your next get together. These tarts are not only beautiful, they are simply delicious.
Recipe
Ingredients
- 24 oz frozen raspberries
- 1/2 cup sugar
- 1/3 cup chia seeds
Instructions
- In a heavy saucepan combine raspberries with sugar and chia seeds. Simmer jam for 30 minutes on medium heat, stir the ingredients every 5 minutes.
- Place cooked jam in a glass jar, cover and refrigirate.
Hi Natalya, Is making the Raspberry Jam better this way than the way you do the Apricot Jam? Or are the results pretty much the same.
Instead of Regular Chia Seeds, do you think Chia Seeds Powder [grounded] would also work the same?
Do I need to put the Raspberry Jam in a Hot Sterilized Jar like the Apricot Jam? If not, why is that??
Hi Robbie, I usually make raspberry jam this way and I am not sure how it will turn out if you use the apricot jam method. I have never tried using powder, sorry I cant help there. Because this is a quick cooking method and chia, it has a shorter shelf life so we just refrigerate it in any container you prefer.
Thanks for the quick response and info. If I'm not going to 'can' the Apricot Jam and don't mind the shorter shelf life like the Raspberry Jam, would it be okay to just put in any container and refrigerate too? Or does it have to be in a Hot Sterilized jar?
Hey Robbie, if you eat it quick enough, in a week or two, you dont need to sterilize it. But that apricot jam recipe makes a lot of jam. Enjoy jam making 🙂
Can I use fresh raspberry?
Hey Luda, yes, you can. We use frozen because they are easier to find year-round. Enjoy it!
How much jam is one serving?
Hi Linda - About a tablespoon or so. Hope you enjoy...
Are the chia seeds necessary for making this jam?
Hi Lisa - For this recipe, they help give the jam that "jelly-like" consistency quicker, while also adding extra protein and nutrients. Hope this helps!
So so, good. Love adding chia seeds especially for its health benefits. I used Truvia Cane Sugar Blend and about 1 Tb sugar following half of the recipe.
Rose, thank you for your feedback, I'm so glad you loved this jam!!
Keen to try and make this! I assume there should be no issue with processing this so that it can be stored on the shelf at room temperature for longer periods of time?
Hey Alexa, this is a refrigerated version of jam. I wouldn't recommend storing it at room temperature.
The best and easiest jam to make! love the added chia seeds to it!
Hey Ashley, thank you! Discovering the chia trick was life-changing. 🙂
So easy!!! This will be good on so many things! Thanks for sharing!
Thank you Kristyn, glad you enjoyed it!
This is delicious. I never thought of using frozen berries, game changer in the winter.
Yes, fresh raspberries get eaten quickly in our home. I am so glad to find frozen berries and use them 🙂
Why chia seeds? I know what they are but I don’t have much experience with them. Do they add flavor or something?
They absorb the liquid and create a smooth texture. I mentioned it in a video a bit. Its so good!
How long does the jam last in the refrigerator? Can it be frozen?
Hey Allison, it can be refrigerated for up to a month and it can be frozen. I shared this in a recipe description. Enjoy!
Wonderful! Thanks so much.