Raspberry Lime Chia Jam

[Photographs: Emily Teel]

A bright, sweet, quick jam to brighten a winter day.

Note: You can use any frozen berry you like to make this (almost) no-cook jam.

About the Author: Emily Teel is food writer and recipe developer in Philadelphia. Follow along at on Instagram @emily_teel or Twitter @brotherly_grub, and see more of her work at emilyteel.com

Raspberry Lime Chia Jam

About This Recipe

Yield:Makes 1 8-ounce jar
Active time:8 minutes
Total time:20 minutes
This recipe appears in: Preserved: Raspberry Lime Chia Jam


  • 2 cups (8 ounces) frozen raspberries, divided
  • 1 tablespoon mildly-flavored honey
  • 1 1/2 tablespoons chia seeds
  • juice of 1 lime


  1. 1

    In your smallest saucepan, warm 1 cup of raspberries over low heat, covered, just until they appear fully defrosted and have begun to give up their juice.

  2. 2

    Remove berries from heat and stir in honey until fully melted and berries have broken up into a uniform texture.

  3. 3

    Stir in lime juice and chia seeds. Allow to sit undisturbed until chia seeds have bloomed, about ten minutes.

  4. 4

    Gently fold in remaining cup of raspberries. Store in the refrigerator.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: