This raspberry chia sugar-free jam is the easiest jam you can make in 10 minutes using low carb fruits and the gelling power of the chia seeds. Forget about the tons of refined sugar used in the classic jam and make this fresh and easy chia berry jam recipe.
The easiest Sugar-Free Berry Chia Jam
To make this easy berry chia jam you can use any fresh or frozen berries. I don’t defrost the raspberries before using them to make this easy jam.
This recipe is not only easy to
Chia seeds are a super food that’s high in omega-3 fatty acids, have tons of fiber and protein. These amazing seeds have the power to gel and absorb tons of liquid giving such an amazing jam texture.
I love this recipe because it’s healthy, low in carbs and has no refined sugar. With only 4 ingredients and 10 minutes of
Strawberries, blackberries or a mix of berries are great to make this fantastic jam. This could not get more easy and versatile. Use any berries you like, add chia seeds and in 10 minutes serve a high in antioxidants sugar-free delicious jam.
- Berries – These fruits are very tasty and low in carbs. Here I show you how I make my favorite chia jam with raspberries, but you can use any low carb fruits you love.
- Chia Seeds – Packed with nutrients and fiber, these seeds have this amazing powder to gel and thicken the berries sauce transforming it into a delicious jam. I use white chia seeds because they are less visible in the jam, but the regular chia seeds are perfect to use, as well. As the jam cools down the chia seeds will thicken it.
- Sweetener – Use 2-3 tablespoons of sweetener for every 2 cups of berries. For the keto jam, use an erythritol blend. If paleo use honey or coconut sugar. Use more or less depending on how sweet you perfect your jam to be.
Feel free to experiment and use different low carb fruits and flavours (Vanilla extract is a
How to Make Raspberry Chia Sugar-Free Jam?
- 2 cups raspberries fresh or frozen
- 2 tbsp white chia seeds
- 2 tbsp sweetener
- 1 tbsp lemon juice
- Add the fresh or frozen raspberries, sweetener, into a medium nonstick saucepan. Bring the mixture to a boil constantly whisking with a spatula or wooden spoon. Reduce the heat to medium-low and let it simmer for about 5 minutes, stirring occasionally.
- Remove the pot from the heat. Add 2 tablespoons of chia seeds over the raspberry puree. Mix until well incorporated, then let sit for 10 minutes at room temperature so the chia seeds can absorb the liquid and double in size.
- Stir in the lemon juice, and transfer the chia raspberry jam to a glass jar. Use as desired. Store the jam in the refrigerator for up to 7 days.