Homemade Raspberry Jam
This 15-minute raspberry jam is naturally sweetened with monk fruit and thickened with chia seeds. No refined sugar, no pectin, and no canning required — just bright, berry flavor.8
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SERVINGS: 8
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
Enable step-by-step mode- 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.