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Chia seeds are a healthy addition to any diet. This chia raspberry jam recipe uses the seeds to thicken this fruit spread. Enjoy spread on low carb bread.
The idea of making a fruit jam with chia seeds has been around for a while. This recipe for chia raspberry jam is pretty standard. 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.
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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.
Chia 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.
This chia jam can be kept in the refrigerator for a month. For longer storage, the jam can be placed in the freezer and kept for a year.
Chia Raspberry Jam
Ingredients
- 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
Instructions
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Add frozen raspberries, sweetener, and water into small saucepan.
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Bring raspberry mixture to a boil then reduce heat to simmer.
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Stir in chia seeds and simmer for about 15 minutes or until thickened.
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Remove from heat and add vanilla.
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Allow to cool. Store in covered container in refrigerator.
Recipe Notes
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
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Lali says
Hello, I’m attempting to make it and it says to bring the berries to a boil but under ingredients it only asks for 1 tbls of water. Am I missing something?
Lisa says
There is water that comes out of the berries.
Christiana says
It is delicious, I’ve just made my second batch . . . . . however, I question whether it makes 28 TABLEspoons? Was that a typo? Should it be 28 TEAspoons maybe?
Lisa says
There’s 16 tablespoons in a cup and it makes over a half and a half so it could be right.
Linda Newbury says
Could I do w frozen blueberries
Lisa says
You can use any berry for this recipe.
Anita says
Is there no other low carb sweetener than stevia? I get migraines from it. As soon as I stopped using artificial sweeteners, my migraines and vertigo stopped.
Any suggestions?
Lisa says
You could use monk fruit extract or Swerve. Neither of those contain stevia.
charlene hios says
thats so interesting, stevia is a natural remedy for migraines . . .
Allow me to recommend stevia in the raw as it has nothing else in it
Sharon Calianno says
Stevia comes from the same family as ragweed…so if you are allergic to ragweed, chances are that’s what is making you sick. I avoid it for this reason!
Sally says
Never thought after my diabetes I would be able to enjoy jam again.
I even forgot to put the vanilla extract in & it tasted fine…..actually more like fruit than sugar. So now I make it without the vanilla every time.
Can’t wait to make jam tarts again.
Thank you so much!
Lisa says
Good to know the vanilla extract is optional!
Marilyn says
I can’t wait to try the recipes. Many thanks
Lisa says
Enjoy them Marilyn!
Sarah says
I’ve made chia seed jam before but I wasn’t a huge fan of the texture of the chia seeds – so, I wonder if you know if it will still work if I were to grind the chia seeds in my NutriBullet first? I’m willing to try it, if you don’t have the answer or a good guess, but I figured I’d ask before I waste ingredients… thanks 🙂
Lisa says
I tried grinding chia pudding and didn’t care for the smaller chia bits that resulted. I find the seeds kind of blend in with the raspberries in the jam. I never tried grinding with jam.
JenniferO says
Great recipe, but I don’t see where you add the chia seed. Based on the pics, it looks like between step 2 and 3? Or step 3 and 4?
Lisa says
Thanks for catching that JenniferO! It’s easy to forget things when I’m typing these up and trying to watch a very active two year old at the same time. I added the chia seeds after the boil and before simmering for 15 minutes. Updated the recipe to include adding the chia which is the most important part.
Jennifer Eloff says
Sounds wonderful, Lisa! I finally bought chia seeds. This sounds like something I could use them in. Your blog is looking GREAT!
Lisa says
Hi Jennifer! You will definitely love the jam. A simple way to sneak in some healthy chia seeds. Thanks for stopping by!