Save to Pinterest I started making this on mornings when the fridge felt bare but I still wanted something special. A handful of frozen raspberries, a spoonful of chia seeds, and ten minutes later, I had something that tasted like I'd planned ahead. The jam bubbles and thickens right in the pan, turning glossy and deep red, and the smell alone is enough to wake up anyone still lingering in bed.
I made this for a friend who showed up unannounced one Saturday morning, still in her running clothes and starving. She watched me mash the berries in the pan and said it smelled like summer in a saucepan. We ate it on toast with sliced bananas and coconut flakes, and she asked for the recipe before she even finished her second slice.
Ingredients
- Fresh or frozen raspberries: Frozen ones work beautifully here and break down even faster than fresh, so don't hesitate to use what you have on hand.
- Chia seeds: These little seeds absorb the berry juices and turn the mixture into a spreadable jam without any cooking down for hours.
- Maple syrup: Just enough sweetness to balance the tartness of the raspberries without making it cloying.
- Vanilla extract: A optional but lovely touch that rounds out the flavor and makes the jam taste more intentional.
- Whole grain or gluten-free bread: Choose something sturdy enough to hold the jam without getting soggy.
- Plant-based butter or regular butter: A thin layer adds richness, but the jam is flavorful enough to stand alone if you skip it.
Instructions
- Cook the raspberries:
- Add the raspberries to a small saucepan over medium heat and stir occasionally until they start to break down and release their juices, about 3 to 5 minutes. You'll see them soften and the pan will begin to smell sweet and fruity.
- Mash the berries:
- Use a fork or potato masher to break them down to your preferred texture. I like leaving a few small chunks for a more rustic feel.
- Stir in chia and sweetener:
- Add the chia seeds and maple syrup, stirring well to combine. Cook for another 2 to 3 minutes, then remove from heat and stir in the vanilla if using.
- Let it thicken:
- Allow the jam to sit for 5 minutes off the heat. The chia seeds will absorb the liquid and turn it into a thick, glossy jam.
- Toast the bread:
- While the jam thickens, toast your bread slices until golden and crisp.
- Spread and serve:
- Butter the toast if you like, then spread the warm jam generously on top. Add any toppings you're craving and enjoy immediately.
Save to Pinterest There's something quietly satisfying about making jam in the same pan you'd use to scramble eggs. It doesn't require jars or wax or waiting weeks to enjoy it. You make it, you eat it, and if you're lucky, there's enough left over to smear on toast again tomorrow.
Storage and Make-Ahead Tips
I always make a double batch and keep it in a small jar in the fridge. It lasts up to 5 days and tastes just as good cold as it does warm. Sometimes I eat it straight off a spoon when I'm looking for something sweet but don't want to commit to dessert.
Flavor Variations
Raspberries are my go-to, but I've made this with strawberries, blueberries, and even a mix of whatever berries were about to turn in the fridge. Each one thickens the same way and brings its own color and sweetness to the toast.
Serving Suggestions
This toast is perfect on its own, but I love adding a smear of almond butter underneath the jam for extra richness and protein. It turns breakfast into something that actually keeps you full until lunch.
- Top with fresh mint leaves for a bright, unexpected finish.
- Add a handful of coconut flakes or chopped nuts for crunch.
- Pair it with hot tea or a cold glass of almond milk.
Save to Pinterest This is the kind of recipe that makes mornings feel a little more intentional without asking for much effort. Once you make it, you'll wonder why you ever bought jam in a jar.
Recipe FAQs
- → How do I make the chia jam thicker?
Allow the jam to sit for at least 5 minutes after cooking to thicken. If it is too thick, add a teaspoon of water and stir until desired consistency.
- → Can I use frozen raspberries for the jam?
Yes, frozen raspberries work well. They release juices when heated, making the cooking process simple and flavorful.
- → What are good toppings to complement the jam?
Fresh raspberries, sliced banana, coconut flakes, chopped nuts, or fresh mint leaves provide lovely contrasts in flavor and texture.
- → Is it necessary to toast the bread?
Toasting adds a pleasing crispness that balances the softness of the jam, but you can enjoy it on untoasted bread as well.
- → How long can I store the chia jam?
The chia jam can be refrigerated for up to 5 days in an airtight container without losing its fresh taste.
- → Can I substitute maple syrup with something else?
Maple syrup is preferred for vegan options, but honey can be used as an alternative if vegan ingredients are not required.