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.
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. 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! 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!
More Easy Jams And Breakfast Spreads
- Sugar Free Blueberry Jam21 Minutes
- Sugar Free Strawberry Jam50 Minutes
- 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
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.
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
Muriel
I love it. Thank you very much for that recipe x
Genger
Can you convert the measurements for us from grams to actual cups, teaspoons, ect?
Katrin
Hello, I have updated the recipe with the US measurements. Hope you'll enjoy the jam!
Ginger
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
So happy you like the jam!
Louise
How much is one serving? 1 tsp, 1 tbsp?
Katrin
I calculated there being 10 portions in 1 jar. Guess this would make it approx 1 tbsp.
Julie
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
Of course you can! You'd get a smoother jam.
Cindi
Hi there, I'd really like to try this jam, could you please tell me how you make vanilla paste.
Thanks in advance!
Katrin
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)
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
I love this jam! Thank you so much for posting it. Delicious.
Nicoletta
It looks amazing, tastes wonderful and it is sugar-free. Thanks for sharing!
Nara Luema Rodrigues
Yummy to my tummy!