Sauces, Spreads, & More

Super Seedy Raspberry Jam

I have always wanted to can jam, but this recipe makes it too easy to whip up with your regular meal prep routine. 15 minutes tops, it practically cooks itself, and no extra preservatives. Clean, simple, delicious.

We love it for basic PB&Js, but also as a compote for pancakes or waffles. Even as an addition to plain yogurt for some sweet, fruity flavour (and bonus fiber!) to avoid the heavily sugared premade tubs from the store.


  • 6 oz. (roughly 1.5 cups) frozen raspberries
  • 1 1/2 tbsp. chia seeds
  • 1 tbsp. maple syrup


  1. Place the raspberries in a small pot over medium heat. Stir occasionally until they start to break down and release juices.
  2. Add chia seeds and syrup. Continue to stir for 5-10 minutes until raspberries have completely broken down.
  3. Transfer to a glass jar and let cool.
  4. Store with an airtight lid in the fridge for 1-2 weeks.

This recipe makes about 1 cup of jam, double for a family batch if used every day.

Note: according to my hubby, raspberries are the only fruit worth jamming. But if you like, experiment with other fruits! Peaches, strawberries, cherries, blueberries, rhubarb, etc. Fresh or frozen. This jam is truly hard to mess up, so experiment and enjoy!

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