It might not feel like you’re spooning sugar directly onto your morning toast, but it’s all too often the case with a standard, store-bought jam, or worse, high-fructose corn syrup. In this healthier, homemade version, fresh raspberries are allowed to shine, with just a tablespoon of honey in the entire batch. Lemon juice brightens the flavor, while chia seeds not only make the jam gelatinous, they add delicious texture to play off the raspberry seeds. If strawberry is more your jam (get it?), go for it. A couple ideas for this jewel-toned spread: Slather it on sourdough with peanut butter for a grown up PB&J (finish with flaky sea salt) or layer with yogurt and granola for an easy parfait.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place raspberries, ¼ cup water, and salt in a medium pot. Cover and bring to a simmer over medium-high. Reduce heat to medium and simmer until raspberries begin to burst, about 5 minutes. Uncover and continue to cook, stirring often and mashing gently, until mixture thickens, 8 to 10 minutes. Remove from heat and stir in chia seeds, honey, and lemon juice. Let cool completely.

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  • Transfer to a container with a lid and refrigerate for up to 1 week. (Jam will continue to thicken as it chills.)