No-Cook Maple Raspberry Jam

Recipes with Maple Syrup / Spread

Preparation Time:
Cooling Time:
1 portion
Metric Imperial


  • 1 1/2 tbsp camelina or chia seeds
  • 2 tbsp maple syrup (preferably amber syrup for its rich flavour)
  • 1 cup frozen raspberries, thawed
  • 1 tbsp lemon juice
  • One pinch ground cardamom or star anise (optional)


  1. Grind the camelina (or chia) seeds in a well-cleaned coffee or spice grinder.
  2. Mix the ground seeds with the maple syrup in a small bowl and allow to rest for 5 minutes.
  3. Put the raspberries and lemon juice in a medium bowl and crush with a fork. For a smoother jam, use a blender to reduce to a purée.
  4. Stir in the seed-maple syrup mixture. Add the cardamom or star anise, if desired.
  5. Pour all into a lidded jar. Let stand in the fridge for 2 hours so it turns into a jelly.

RESTING time: 120

YIELD: 440 ml (1 3/4 cup)


This jam will keep up to 2 weeks in the fridge or 4 months in the freezer.

Any berry will work in this recipe: strawberries, blueberries, blackberries, cherries, etc.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Stéphanie Côté


Recipes with Maple Syrup

Spread Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.