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.
Susi Ulph
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
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
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
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
Could I use raw honey instead of a sugar substitute.
Katrin
Yes, that would work just as well!
Lisa Hiebert
How much honey would you use
Jenn
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
great recipie
Lynda Savage
What is vanilla paste?
Katrin
Hi Lynda, you can use vanilla extract instead. Or scrape out the inside of a vanilla pod.
Marilynn Davis
Would this work with Blackberries? We have access to LOTS of wild blackberries, so logical question!
Katrin
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
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
Glad it was a success! Thank you fr your comment
Brigitte Logue
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
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
Looks delicious! I was wondering if you could tell me a few options to substitute powered sugar..
Katrin
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