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How to make jam without sugar
When making chia seed jam without refined sugar it’s important to remember that different fruits have different amounts of naturally occurring pectin and their water content is often different. This means you have to be a little bit careful when you’re looking for a specific result, like a jam-like texture for example. I should also mention that you can use fresh or frozen raspberries for this recipe, although I would always recommend fresh. If you do opt for frozen, be sure to cook off the jam a little longer than the recipe calls for just to make sure all the extra water evaporates and the end result is the right texture.NEVER MISS A POST! FOLLOW ME ON:
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Easy 3-Ingredient Chia Seed Raspberry Jam
This Easy 3-Ingredient Chia Seed Raspberry Jam is a great healthy alternative to conventional jam! It's made with 3 healthy, natural, whole-food ingredients and it's quick and easy to make!
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Servings: 16 servings
Calories: 34kcal
Ingredients
- 4 cups fresh raspberries (or frozen raspberries)
- 3 tablespoons honey (add one extra tablespoon if you enjoy a sweeter jam) or other vegan honey substitute (maple syrup or agave nectar also work)
- 5 teaspoons chia seeds
Instructions
- Heat a medium saucepan over medium heat and add the raspberries. Add the honey and place on the stove over medium heat.
- As the raspberries begin to soften slightly over the heat, stir them around in their juices and the honey.
- Once the berries have softened to the point that they're starting to fall apart, add the chia seeds and stir them in well. The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats.
- Let the mixture come to a slow boil, stirring almost continually. Use a potato masher or fork to break up the raspberries. if necessary.
- Continue stirring the mixture over low heat for about 15-20 minutes, or until a gelatinous texture is reached, and then remove the pan from the stove.
- Pour the jam into a large mason jar and allow it to cool, covered, at room temperature for half an hour before placing it in the fridge to cool completely (for 2 hours, or overnight).
- Enjoy on toast, gluten-free crackers or scones, over yogurt or even ice cream.
Notes
This jam keeps for up to two weeks in the fridge and up to 2 months in the freezer. This jam is not shelf stable.
This recipe makes about 2 cups of jam (one large jar).
Nutrition
Serving: 2tablespoons | Calories: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 50mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Jen says
I love that not only is this a healthier alternative but it’s perfectly delicious too! So easy to make!
Amanda says
I have always wanted to try this out thank you for sharing!
Carrie Robinson says
Chia seed jam is one of my favorite things to make! So easy. 🙂
Chrissie says
Ours too 🙂 Thanks!
katerina @ diethood.com says
Such a fantastic recipe!! I am always looking for a healthier alternative!!
Chrissie says
Thanks so much! Glad you liked it! 🙂
Toni says
I really love this!! A new staple at my kitchen!
Neli Howard says
I can’t wait to make this at home!! I love how easy and healthy this jam is! Pinned! 🙂
Bee Yinn Low says
Jam is one of those things that is on my list to try. This looks lovely!!
Chrissie says
Thank you! Hope you enjoy it!
Cathy says
Such a great way to sneak in chia!
Catherine Grace says
Delicious! I love this easy recipe! I wanted to use up blueberries, read-berries, and blackberries so I mixed them all! Came out bellisimo!
The Busy Baker says
Glad it turned out right! Thanks for the comment Catherine!😊