What's not to love about sugar free jam? This low carb raspberry jam is so quick to make, packed with flavour and there's no need to cook!
I am so excited. Jams are going to make a comeback in this household! Thank you, little lovely chia seeds, you have taken all the work out of jam-making.
Seriously, it has been ages since we've had jam on or table. Possibly a year. Actually, maybe 2. I can vaguely remember my father bringing one of his creations, something delicious and tart involving blackberries and rosemary. After that jar was empty, we just did not replace it. We eat cold cuts, cheeses, smoked salmon and a LOT of peanut butter. In yoghurt and on waffles (check out my low carb waffles here) we have fresh fruit.
I remember the first time I made strawberry jam with my daughter, using a recipe that required 50% sugar. After I had measured a truckload of white granules and poured it into the pot, I just felt deflated. Even after the sugar had dissolved and the jam looked like jam and tasted like jam, I couldn't really enjoy it.
The "healthy" sugar free jams you can buy in the supermarket, normally sweetened with concentrated grape juice, deliver the same kind of sugar rush the regular varieties do. Don't be fooled by claims such as "no cane sugar" or "all natural" - they raise your blood sugar just the same. In terms of shop-bought jams, only the diabetic varieties do not play havoc with your body's insulin levels.
Friends. This raspberry jam is just the BEST. Let me explain:
- 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. 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, which I waxed lyrical about in my cherry chia frozen yoghurt post. Low in carbs, high in fibre, the world's richest plant source for omega-3 fatty acids and perfect for jams as they make things thicken and there's no need for pectin, which some people don't tolerate well.
- It is SUGAR FREE JAM! I used one tablespoon of erythritol, which made it just the right side of sweet.
We had it with yoghurt and nuts for breakfast, but I am thinking jammy coconut flour pancakes for the weekend and also planning a grain free Victoria sponge with a raw raspberry vanilla chia jam layer. Oh my, I am salivating just thinking about it.
This sugar free jam, friends. You CANNOT get a healthier one.
Obviously, this recipe can be adapted and made with any soft fruit such as ripe peaches, strawberries, blueberries or blackberries. Knock yourself out and let me know which one is your favourite!
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Easy No-Cook Low Carb Raspberry Jam (Sugar Free Recipe)
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. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup / 150g raspberries, fresh (if using frozen, give time to defrost)
- 3 tbsp / 24g chia seeds
- 1 tsp vanilla paste or extract
- ⅓ cup / 80 ml water
- 1 tsp / 4ml lemon juice
- 1 tbsp 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
Notes
Nutrition
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Marie says
Can you make this with frozen or fresh blueberries?
Katrin Nürnberger says
Yes, it could work with blueberries if you have a food processor and can puree them very well.
Barbara says
Hi, this sounds delicious. How long will an opened jar of this last? So glad I discovered your website. Love your recipes.
Katrin Nürnberger says
It does have lemon juice in it which will help preserve it. My guess is at least 1 week once opened, but probably much longer.
Bibi says
Can I can this jam? And also would it be good to use raspberry juice, instead of berries ? I already have them juiced and frozen to juice …
Katrin Nürnberger says
I don't know whether it's possible to can this jam and what you would have to do to make it last. I always just make a batch when I need one. Chia will definitely absorb the raspberry juice. I would probably grind the chia seeds first so it stays smooth.
Clare says
OMG this is AMAZING! I truly cannot believe how delicious it is, and how easy to make! I loved raspberry jam in my sugar eating days, and I thought that was something I’d just not eat again. Sugar free jams I’ve bought in the past have been pretty disappointing, or else sweetened with grape juice, which might as well be sugar. I honestly think this is one of the nicest jams I’ve eaten, sugar or no sugar. I’m going to make it for everyone. Thank you so much!
Katrin Nürnberger says
SO glad you like the jam!
Annette says
Why has it taken me so long to find this sugar free recipe !l am sugar intolerant and haven’t been able to eat jam for years.
This jam is delicious! I will use it for assorted sweets, baking and smoothies - it’s a revelation.
Thank you for your wonderful easy recipe.
David says
Hello! How many calories are in a tablespoon? I do see the nutrition facts but I’m not sure I totally understand. Thanks!
Katrin Nürnberger says
Hi David, it's 17 calories per tablespoon.
Dana. says
Just made this recipe for my kids and shared it with my family! Thank you SO much! It’s to yummy!
Michelle Molzahn says
Hi! I just made this and can't wait to taste it! Just wondering, I followed the exact recipe and mine doesn't have that bright red translucent richness that shows in your photo, mine is dark pink and cloudy. Did I do something wrong?
Katrin Nürnberger says
Raspberries are raspberries. If yours tastes good and the berries were fresh, you should be good to go!
Michelle Molzahn says
Thank you, it tastes great!
Mari says
Is there any other thickener I can use here instead of chia? Thanks
Katrin Nürnberger says
If you don't like the gloopy chia seeds, you could use ground chia. In my other jam recipes I use xanthan gum as a binder. But I think it works better if you heat the jam. Another option people use is agar agar (although I have not used it yet).
Susi Ulph says
I also have citrus fibre at home which I haven't tried yet. It is also a thickener. Can I use this instead of chia seeds ?
Katrin Nürnberger says
Hi Susi, I've never tried that out! But anything that thickens theoretically works. I wonder if the citrus fibre needs to be cooked though? That's the benefit of the chia, you can use it raw.
Susi Ulph says
I'm starting to make the raspberry jam. I previously made the sugar free jam with blueberries. After cooking the berries they tasted heavenly. As I don't have a spice grinder, I put the three tablespoons of chia seeds in hot water, let it cool down and then put it into the raspberries. Somehow, the taste was not as nice any more as it was before. The Chia Seeds somehow took off the 'Wow Factor' from the berries. Therefore, I wonder if I could use instead Apple Pectin and whether that would not have any impact on the lovely berry flavour ? If yes, how much Apple Pectin should I add to the berries ?
Katrin Nürnberger says
Hi Susi, how interesting! I don't think my chia tastes of anything. But maybe the reason why the taste was less good was because you essentially watered down the jam? I would use the chia without adding water and let it absorb the liquid from the berries instead. Maybe this will solve the flavour issue.
Laurie says
Could I use raw honey instead of a sugar substitute.
Katrin says
Yes, that would work just as well!
Lisa Hiebert says
How much honey would you use
Jenn says
I never leave comments, but this recipe I had to....This is the most naturally delicious tasting jam I have ever tried! Thank you thank you thank you! It takes minutes to make, it's healthy, and now I know how to use all of my beautiful, bountiful raspberries. I've been making 4 batches/night, my friends and family are thrilled! Thank you again
Kit Plourde says
great recipie
Lynda Savage says
What is vanilla paste?
Katrin says
Hi Lynda, you can use vanilla extract instead. Or scrape out the inside of a vanilla pod.
Marilynn Davis says
Would this work with Blackberries? We have access to LOTS of wild blackberries, so logical question!
Katrin says
Ooooh I love blackberries! We always pick a bunch in our local park when they're in season in August. I think it would depend on the blackberries and how big and hard that bit in the middle is (that fuzzy, crunchy bit). If you want a smooth jam you could blend the blackberries first and then push them through a sieve. But if you don't mind, just blend them and use them as is. It's healthy fibre, after all 🙂
Donna says
Thank you so much for this recipe; it was delicious! I've been missing jam since I started eating low carb and this hit the spot. So easy to make and I use it multiple ways. From a pancake topping to a filling for low carb cookies. And I can have peanut butter and jam again! And a little dollop with some pecans on top of plain yogurt makes a great simple, light meal when I'm pressed for time. It's also REALLY good on a warm parmesan crisp with a little cream cheese. The possibilities are endless with this jam.
Katrin says
Glad it was a success! Thank you fr your comment
Brigitte Logue says
Many people that look for no sugar have diabetes. They may also have dentures and would be able to eat this because of all the seeds. Have you tried to make this seedless? I make low sugar jelly with raspberries and I take the seeds out with a juicer. If you try it please let me know if it's possible. I use a Jack LaLanne juicer. It only takes
Katrin says
Yes, you can absolutely make this jam seedless. I have also made it since with ground chia seeds. This way you don't get the chia blobs and it becomes a really smooth jam.
Msk says
Looks delicious! I was wondering if you could tell me a few options to substitute powered sugar..
Katrin says
Hello, TO sweeten recipes I use granulated or powdered erythritol (1:1 sweetness to sugar), stevia glycerite (liquid stevia, normally 4 drops are equivalent to 1 tsp of sugar) or sugar free syrup (at the moment I use the Sukrin Fibre syrup, which is similar to maple syrup in taste). All work in this recipe
Michelle Perlick says
Can this be frozen?
Katrin says
I've never tried it, but it should definitely work!
Nadine says
Just came across your Website. OMG ... I`m in love. Thank you for the great recipe ideas. My 7year old son loves jam and I`m always looking for a way to cut his sugar intake. My husband has joined me on my keto journey, so I want to have a few stables in the fridge for him, as he`s on parental leave and all day at home with our 10month old daughter. I`ll be browsing your Website to discover more delicous recipes.
Katrin says
So glad you found my site. Hope you'll try some of the recipes!
Muriel says
I love it. Thank you very much for that recipe x
Genger says
Can you convert the measurements for us from grams to actual cups, teaspoons, ect?
Katrin says
Hello, I have updated the recipe with the US measurements. Hope you'll enjoy the jam!
Ginger says
So glad I came upon your blog and this recipe...I was feeling so guilty even using sugar free jam. Now I can have my jam in the morning with my low carb bagel...brilliant!
Katrin says
So happy you like the jam!
Louise says
How much is one serving? 1 tsp, 1 tbsp?
Katrin says
I calculated there being 10 portions in 1 jar. Guess this would make it approx 1 tbsp.
Julie says
Do you think I could grind the chia seeds first? Those little chia balls along with the raspberry seeds might be a little off-putting for me. It's a texture thing 🙂
Katrin says
Of course you can! You'd get a smoother jam.
Cindi says
Hi there, I'd really like to try this jam, could you please tell me how you make vanilla paste.
Thanks in advance!
Katrin says
Hi Cindi, you can either buy it ready-made or you get a vanilla bean and scrape the paste out of the inside. Alternatively, you can also use vanilla extract.
Lee-Ann (loveyourlifeandlive) says
This recipe is fabulous, I have been missing jam so much recently, it's on my list to make, thank you for the inspiration!! I also eat sugar free foods but don't like spending a day in the kitchen to create yummy delicious food.
Stella @ Stellicious Life says
Seems we are on a roll with similar recipe ideas, I made a sour cherry chia jam 🙂
How long do you think this raw raspberry version will keep in the fridge?
Katrin says
I am all about chia at the moment 🙂 I would say in an air tight container two weeks should be fine
Nicoletta @sugarlovespices says
Raw raspberry jam with chia seeds? Love it! It looks amazing, tastes wonderful and it is sugar-free. Thanks for sharing!
Nara Luema Rodrigues says
Yummy to my tummy!