My sugar free raspberry jam is so easy to make and packed with fruity flavor. Even better, there's no need to cook!
This sugar free raspberry jam recipe has been on my website for many years. To this day, it is a reader favourite. And that's no surprise - the recipe is simple, quick and tasty.
Over time, I have added keto blueberry jam and a sugar free orange marmalade to my recipe collection. I also have a great recipe for sugar free strawberry jam.
But I regularly return to this raspberry recipe. It is delicious for breakfast on low carb bread. I also mix it in my morning yoghurt.
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A Bit Of History
When I first created the recipe, I had been following a sugar free diet for 2 years. I knew that shop-bought "sugar free" jams made with concentrated grape juice deliver the same kind of sugar rush as normal jams made with sugar. Back then, you could not buy keto jam.
That's why I simply did not eat jam at all - and I missed it so much. Here is what I wrote in my original post in July 2016:
Why This Jam Is So Good
- It is RAW. Meaning, no cooking required, no stirring, no time spent at the stove. All those lovely nutrients? Still hanging in there!
- RASPBERRIES. Soft, sweet and perfect jam-making material. They can be mashed with a fork in less than a minute. No blending necessary, less washing up, more sofa time.
- VANILLA. Gives any sweet dish that special je ne sais quois. A taste so beautiful and refined you'd think the French must have invented it. Oh-la-la.
- CHIA. Little wonder seeds!
- It is SUGAR FREE JAM! I used one tablespoon of erythritol, which made it just the right side of sweet.
Ingredients And Method
Let me elaborate a little more about the ingredients in keto raspberry jam:
Raspberries. I use fresh raspberries, but frozen raspberries also work for this recipe. Just defrost them first!
Sweetener. In the beginning, I made the jam with powdered erythritol. Today, I prefer the taste of allulose, Bocha Sweet or monk fruit sweetener blends. Some of you may even want the jam without any sugar substitute. You can add as much or as little sweetener as you like.
Lemon. The lemon preserves the jam. It also adds a refreshing flavor kick.
Chia seeds. Low in carbs, high in fibre, the world's richest plant source for omega-3 fatty acids. Chia absorbs the liquid in the jam and thickens it. This way, there's no need for pectin, which some people don't tolerate.
As mentioned above, I also added vanilla extract. This is optional, but recommended for flavor.
See the recipe card for full information on ingredients and quantities.
As for the instructions, there is not much to it:
- Mash the raspberries with a fork
- Combine all ingredients in a jar or bowl and stir
- Leave to thicken for about 20 minutes to use straight away or prep and let the jam thicken in the fridge overnight.
Katrin's Top Tip
If you don't like the texture of the chia seeds, grind them into a powder first. I always have a jar of ground chia seeds in the larder as I regularly use it in baking and cooking.
Variations
No seeds: Push the raspberries through a strainer or sieve to remove the seeds. I also recommend using ground chia seeds to achieve a smooth raspberry jelly.
Change the fruit: The recipe works with blackberries, blueberries and redcurrants. You can also use a mixture of summer fruits. Or even use ripe peaches (don't add additional water with peaches and only use 1 tablespoon of chia). I think strawberry jam tastes better when cooked - use my recipe linked in the intro.
Can I use another thickener? Gelatin is the best alternative to chia seeds. 1 teaspoon of gelatin dissolved in a little water is probably sufficient. You can also sprinkle over a little xanthan gum - I would omit the water and use ¼ teaspoon of xanthan gum. Note that I have not tested either of these substitutions yet.
Uses
Low carb raspberry jam is amazing on homemade bread and buns. Here are a few to choose from:
- Everyday low carb bread (it's so good toasted)
- Keto 90 second bread
- keto croissant
- keto buns
You can also use it as a topping for keto overnight oats or low carb porridge.
The jam is also a wonderful addition to sugar free desserts. I have added it as a filling to my almond flour cake and used it for my keto thumbprint cookies (image above).
Storage
Chia raspberry jam lasts in the fridge for around 1 week. It may last longer, but never in my house. Don't store it at room temperature.
If you want to store it for longer (up to 3 months), I recommend freezing it in ice cube trays. This way, you can take out 1 portion at a time and defrost it overnight, in time for breakfast.
I have been asked many times how to can this jam. The answer is - I have not tried it, but I doubt that it would work. The sugar in regular jams is what preserves them long-term. On top of that, this is a no-cook recipe.
It is the acidity of the lemon that helps to preserve my sugar free raspberry jam. Filling it into an airtight container or a clean jam jar (rinse it with boiling water) will also make it last longer. But ultimately, this is a fresh product you can make in minutes - and it is meant to be enjoyed fresh.
More Sugar Free Breakfast Spreads
- Sugar Free Nutella15 Minutes
- Sugar Free Lemon Curd
- Blueberry Cream Cheese20 Minutes
- Sugar Free Orange Marmalade Recipe (Keto)2 Hours 40 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Raspberry Jam
Ingredients
- 1 cup / 150g raspberries, fresh (if using frozen, give time to defrost)
- 3 tbsp / 24g chia seeds
- 1 teaspoon vanilla paste or extract
- ⅓ cup / 80 ml water
- 1 tsp / 4ml lemon juice
- 1 tablespoon powdered sweetener or more if needed
Instructions
- Mash the raspberries with a fork.
- Combine all ingredients in a jar or bowl and stir.
- Leave in the fridge overnight or wait 20 minutes for the jam to thicken.
Carrie Mendoza
Great recipe! I’ve also done strawberry, blueberry, blackberry. Today I’m going to try fig
Joe
Hi, thanks for the recipe. Is it essential to use lemon juice and if yes, would it be fresh or bottled?
Katrin Nürnberger
Hi Joe, lemon helps to preserve the recipe and it adds a nice zing. If you want to us the jam straight away, it is not essential. I always use fresh lemon juice.
Suzanne
I followed this recipe and made some raspberry jam. Oh wow it is so tasty. Much more fruity flavour than any other jam I have tried. So pleased
Richard
Simple and good. Use honey as a preservative.
Céline Allirol-Molin
Hello. I wonder if i can add banana or maple syrup instead of powdered sweetener?
Katrin Nürnberger
Yes, of course. Either will work. Of course, you'll add additional sugar.
Céline Allirol-Molin
Oh, i meant that i would replace the powdered sweetener with either maple syrup or banana. 🙂
Katrin Nürnberger
Yes, I know. That should work.
JT
Do you have any idea if this would work with blueberries using the same measurements? Thanks!
Katrin Nürnberger
In theory, yes. But, I think that blueberries have a less intense flavour than raspberries. In my opinion, they benefit from cooking down to intensify the flavour.
Theresa Hone
Hi Katrin,
The raspberry jam looks good, but do you have a seedless raspberry jam recipe?
Thank you,
Theresa
Katrin Nürnberger
No, I do not. But, you could just cook down the raspberries and pass them through a sieve. Then, add sweetener.
Jacqueline
Can I freeze this jam after making it or how long does it store>?
Katrin Nürnberger
You can freeze it for 3 months.
Terry Smith, DPM
I grow raspberries, boysenberries and blackberries and need a larger recipe that makes it worthwhile for a no or low sugar recipe
Katrin Nürnberger
I would just cook these and add sweetener to taste. Either cook the mixture until it thickens, or add a pinch of xanthan gum or ground chia seeds. That's it!
Sue
This is a wonderful recipe for raspberry jam without the sugar. Thank you! (Susan’s post about making it with the immersion blender has kept me laughing. So cute)