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
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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
Marie
Can you make this with frozen or fresh blueberries?
Katrin Nürnberger
Yes, it could work with blueberries if you have a food processor and can puree them very well.
Barbara
Hi, this sounds delicious. How long will an opened jar of this last? So glad I discovered your website. Love your recipes.
Katrin Nürnberger
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
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
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
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!
Annette
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
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
Hi David, it's 17 calories per tablespoon.
Dana.
Just made this recipe for my kids and shared it with my family! Thank you SO much! It’s to yummy!
Michelle Molzahn
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
Raspberries are raspberries. If yours tastes good and the berries were fresh, you should be good to go!
Michelle Molzahn
Thank you, it tastes great!
Diane
Do you put in fridge covered or not?
Katrin Nürnberger
I always store it in an airtight jar so it does not dry out or take on fridge smells.
Mari
Is there any other thickener I can use here instead of chia? Thanks
Katrin Nürnberger
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
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.