Raspberry Jam
We’ve been going through jam like crazy over here aka spooning it over oats, swirling it into yogurt, even dolloping it onto almond butter toast. But the store-bought ones? Always either loaded with sugar or sweetened with questionable ingredients. So I started making my own, and I’m obsessed with how easy and fresh this homemade raspberry jam is.
It’s made with just raspberries, monk fruit sweetener, a splash of lemon juice, and chia seeds if you want a little natural thickening boost. It’s bright, tart-sweet, and only takes about 15 minutes. You don’t need to can anything or buy fancy pectin. Just simmer, stir, and let it cool.
It’s the kind of recipe you’ll find yourself making on repeat (especially when berries are on sale or bursting from the garden).
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Recipe Tips
The jam will seem a bit loose when hot, but thickens up significantly after cooling, especially with chia seeds.
If using frozen berries, no need to thaw first. Just cook a couple extra minutes to reduce the extra moisture.
Want it smoother? Blend the mixture once cooled for a seedless jam, or strain through a fine mesh sieve if you’re team ultra-smooth.
Ingredient Swaps:
No monk fruit sweetener? ? Use coconut sugar, maple syrup, or even a few dates blended in for natural sweetness (you’ll want to simmer a bit longer if using liquid).
No lemon juice? ? Try orange or lime juice for a twist — or skip entirely if your berries are already punchy.
No chia seeds? ? Just simmer your jam a bit longer to reduce the liquid, or stir in a teaspoon of arrowroot slurry if you prefer a smoother finish.
No raspberries? ? Sub with blueberries, strawberries, blackberries — or a mix. The method stays the same.
Meal Prep Tips: Homemade jam is surprisingly meal-prep friendly! Make a batch on Sunday and enjoy it all week.
Fridge: Store in a sealed jar in the fridge for up to 10 days.
Freezer: Freeze in small jars or silicone cubes for up to 3 months — perfect for single servings or topping oatmeal.
Serving Ideas: Spread it on toast, stir into cottage cheese, spoon over pancakes, swirl into protein yogurt bowls, or layer in overnight oats.
more breakfast recipes to try:
Homemade Raspberry Jam
Ingredients
- 2 cups raspberries fresh or frozen
- 2-3 tbsp monk fruit sweetener I like the classic Lakanto version. Start with 2 tablespoons and adjust to taste.
- 1 tablespoon lemon juice optional but helps balance the sweetness and brighten the flavor.
- 1-2 tsp chia seeds optional but they naturally thicken the jam as it cools (and add a little fiber too!).
Instructions
- Add raspberries to a small saucepan over medium heat. Stir occasionally until the berries begin to break down and release their juices — about 5–7 minutes.
- Mash the berries with the back of a spoon or a potato masher until they reach your desired consistency (chunky or smooth — totally up to you!).
- Add monk fruit sweetener and lemon juice, stirring until combined. Taste and adjust the sweetness if needed.
- Sprinkle in chia seeds (if using) and stir well to distribute.
- Simmer 5–7 minutes more, stirring frequently, until thickened slightly. The jam will continue to thicken as it cools.
- Remove from heat and let cool completely. Transfer to a clean glass jar or airtight container and store in the fridge.
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