Chia seeds are a healthy addition to any diet. This easy raspberry jam recipe with chia uses the seeds to thicken this fruit spread. It’s perfect spread on low carb bread.
Now that I’ve got a decent low carb keto bread recipe, I wanted to put more on it than just butter or cream cheese. I was craving a little bit of fruit spread.
The no sugar added jams in the store are usually sweetened artificially. And, there’s usually fillers added in that I’d rather stay away from. So, I searched for a way to make it easily at home.
The easy raspberry jam recipe I came up with is made with chia. It cooks up the fruit, adds some chia seeds, and then simmers until thickened. It typically takes about 15 minutes for chia seeds to thicken a liquid and the mix will thicken even more in the refrigerator.
Although this raspberry chia jam is great spread on low carb bread, I made this batch to use in a holiday cookie recipe which I will post soon. The red raspberries added a nice festive color to the cookies. I suppose strawberries would have had the same effect. This standard chia jam recipe could be made with any low carb berries.
Chia seeds come in two different colors, black and white, and there really isn’t any difference in nutrition between the two. I used white chia seeds in this raspberry jam, but the black chia seeds could also have been used.
Generally speaking, the white seeds tend to cost a little more than the black seeds. I prefer using the white seeds in things of lighter color like vanilla chia pudding so the seeds don’t stand out so much. They also work great in this easy raspberry jam recipe
The seeds are a well known source of omega 3 fatty acids and are a good source of fiber, protein, and calcium. These amazing seeds are also packed with antioxidants.
The best thing about chia seeds is that almost all the carbs are from fiber. An ounce of chia seeds has about 12 grams of carbohydrates, but 11 of those grams are fiber which doesn’t raise blood sugar.
Once you give this easy raspberry jam recipe with chia a try, you’ll be sold. You won’t even mind the seeds in it either because raspberries have them anyway.
The jam can be kept in the refrigerator for a month. For longer storage, it’s best to put it in the freezer where it should keep a year.
I don’t think you’ll have any trouble finishing up the jam in a month. It’s super delicious and if you don’t have anything to spread it on, you can just eat it with a spoon.
Feel free to mix up the fruit in the jam. I love raspberry, but any low carb berry works well in the recipe. You can even use mixed berries.
If you need some more recipes to use up your chia, take a look at this collection I put together at All Natural Ideas. It’s got over two dozen recipes to try.
What’s your favorite way to consume chia seeds? If I had to pick, I’d say it’s in pudding.
Easy Raspberry Jam Recipe – Chia, No Sugar Added
Chia Raspberry Jam
- 1 1/2 cups raspberries fresh or frozen
- 2 tablespoons Pyure All Purpose or 1/4 cup Swerve
- 1 tablespoon water
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
Add frozen raspberries, sweetener, and water into small saucepan.
Bring raspberry mixture to a boil then reduce heat to simmer.
Stir in chia seeds and simmer for about 15 minutes or until thickened.
Remove from heat and add vanilla.
Allow to cool. Store in covered container in refrigerator.
Makes about 28 tablespoons
Per tablespoon: 5.6 calories, 0.2g fat, 0.2 mg sodium 1.9g carbs, 0.6g fiber, 0.9g erythritol, 1.3g net carbs, 0.2g protein