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
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
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.
Alex
Could i use blackberries also?
Katrin Nürnberger
Yes, of course.
Susan
Hi Katrin, Thanks for you Raspberry jam recipe. It tastes good. But, I tried to grind them with my new immersion blender and chia seeds flew everywhere. It has a shield to prevent that and was in a tall container. It hadn't jelled in an hour and a half so I added a few more chia seeds to it to make up for the ones in my hair and all over the floor. They are very tiny seeds. I love raspberries, I hope it will jell. If it doesn't I will use it any way. Too good to throw out. I have been wanting to do that for so long. Thanks again. So glad to have your recipe index to find things I want to try on the rare occasions I can do anything.
Katrin Nürnberger
Oh dear, chia seeds in the hair! Some immersion blenders come with a handy attachment that are great for grinding and blending small amounts such as dressings, sauces - or indeed chia seeds. If you don't have that, prehaps wrapping a tea towel around the top and over the immersion blender could help next time.
Vesta
still learning about sugar. the sweeteners contain sugar alcohol. is that not the same as sugar?
or can I use honey as a sweetener as well? I know it has sugar, but also other beneficial qualities.
Thank you and sorry if I missed an explanation on sweetener.
Katrin Nürnberger
Xylitol and erythritol are sugar alcohols. They cannot be absorbed by our bodies, which makes them zero effective carbs. Allulose is classified as a rare sugar, but it also cannot be absorbed, making it zero carb as well. Honey is a natural sweetener with healthful properties, but it does contain sugars. That's why I don't use it in my recipes - it has an effect on blood sugar levels just like sugar.
Snježana Podvinski
Odlićan recep, preporučam ga svima
It's a very good recipe for raspberry jam!!! I recommend it to everyone
Olga Farber
Hi Katrin, I so love your recipes!
You say raspberries can be replaced with ripe peaches, are they keto ok?
Thank you!
Tina Bruchmann
How do you prep the jars to put the jam in? I've never canned jam before. Once canned can one store on the shelf in a cool place? Or does it still need to be stored in the fridge?
Katrin Nürnberger
You can immerse the jars in boiling water to prep them. Personally, I have never tried to properly can and store them at room temperature. I always make a smaller batch, which I keep in the fridge and start using it straight away.
Marie
Can you use strawberries instead Tod raspberries please. If so would you need to change the amount.
I’m looking for a non cook strawberry jam recipe.
Katrin Nürnberger
Yes, of course. You can puree the strawberries and use them instead. Cooking the strawberries as I do in my sugar free strawberry jam will intensify the taste though.
Leigh
I’d used this recipe for no cook raspberry jam last year and was throughly impressed. I grow my own raspberries so wanted different ways to use them up. This year I’ve been experimenting if you can freeze the jam. Happy days you can. I’ve used ice cube trays and once frozen popped into a freezer friendly box. The theory being that one raspberry jam cube would be enough for one serving (normal sized ice cube tray) came across one that was probably double the size and perfect serving size for your amazing keto scones. I’ve now come across your frozen soft scoop raspberry yogurt (think I’ll be using up last years frozen fruit for that).
Sue stanley
I started with raspberry. Then I used summer fruit now I’m about to try strawberry. The first two were brilliant. The only problem is the jar emptied too quickly. It’s great to have flavoured yogurt without the sugar issues. Thank you. My success with this and a lemon mug cake recipe of yours have encouraged me back to cooking
Julie
Hi! Thank you for this recipe. How long is it good in the fridge?
Katrin Nürnberger
The more lemon juice you add, the longer it will stay fresh. We normally eat this quite quickly, but I would say 1 week and if you seal it properly it should last longer.