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    Home » Low Carb Appetizers & Snacks » Easy Chia Seed Jam – Sugar Free Recipe

    Published: Jan 19, 2019 · Modified: Jul 28, 2022 by Carolyn

    Easy Chia Seed Jam – Sugar Free Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.3K shares
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    Easy sugar free raspberry jam! You will be astonished how quickly this chia seed jam comes together. It’s delicious and healthy, and perfect for spreading on your favorite keto baked goods. Instructional video included.

    Sugar Free Raspberry Jam in a glass jar

    This sugar free chia seed jam recipe was first published in September of 2013. I haven’t changed the recipe at all, but I’ve updated the photos and added a new video!

    If you follow foodie trends, chances are high you’ve heard of chia seeds. If you follow health trends, chances are high you’ve heard of chia seeds. And if you follow running trends, chances are high you’ve heard of chia seeds.

    You would essentially have to pay no attention to trends, eat only junk food and never get off your couch to not have heard of chia by now. And even if that were the case, you probably have still heard of chia, because it was made famous by the commercials for ch-ch-chia pets.  Remember those?  Ah yes.  Now that we’re all on the same page, let’s discuss those funny little black seeds and why they are so trendy in food, health and fitness.

    Sugar Free Jam made with raspberries and chia seeds

    What is Chia Seed?

    Chia seeds are tiny little black seeds from the Salvia hispanics plant native to Mexico and Guatemala.

    It’s been on the radar of many a healthy foodie for a while now, but I daresay that it gained some serious fame with the book Born To Run. I am quite certain that the sale of chia seeds saw a significant spike after it was published, as runners of all abilities stocked up, hoping for a competitive advantage from the unassuming black seed.

    In the book, chia is described as having nearly magical properties, giving seemingly inhuman strength and energy to the ultra-runners of the Tarahumara. Although it seems new to many of us, Mesoamerican peoples have been consuming it for thousands of years, both as food and as medicine. And according to many sources, Aztec warriors fueled themselves exclusively on chia and water before battle.

    Who doesn’t want a little of that in their lives?

    Sugar Free Jam being spread over a low carb muffin

    How to Cook with Chia Seed

    But besides all of the purported health benefits of chia, it’s fascinating to see how chia behaves in cooking and baking.

    Take a tablespoon of chia seeds and add some water and you will see what I mean. Within a few short minutes, it becomes a gelatinous mass, like jelly or pudding. It’s slightly hilarious how quickly it gums up. The chia seed shell begins to dissolve and the high soluble fiber content absorbs huge amounts of liquid.

    It’s rather like a weird fun science experiment.

    This particular quality makes chia very useful in a number of recipes that require a jelly-like consistency, such as pudding. It also makes a great replacement for eggs in egg-free or vegan recipes.

    Keto chia seed jam on a low carb muffin

    Perfect for Easy Sugar Free Jam

    But when I started to see chia seed jam on the foodie blogosphere, I stopped dead in my tracks.

    Brilliant. Absolutely brilliant.

    Traditional jam takes hours to make, cooking the berries and adding the gelatin, along with copious amounts of sugar. And you can’t just replace the sugar with keto sweeteners, because sugar helps inhibit mold and helps the jam gel properly. Seems counterintuitive but it’s true. So when you make sugar free jam, you have to add more acid in exact quantities  and you have to use special pectins.

    But chia seed jam gels virtually instantly and those little chia seeds don’t really care what kind of sweetener you use. Of course, it won’t preserve like traditional jam that’s been cooked and canned, but it’s so easy to whip up, you can do small batches to keep in the fridge.

    I had to give it a try, sugar-free of course, and I mixed mine with raspberries. I figured raspberries have so many seeds anyway, the addition of a few tablespoons of chia seed would go practically unnoticed. It was delicious and I’ve used it in so many recipes since. A great way to enjoy a little keto friendly jam!

    Keto Chia Seed Recipes

    Keto Rosemary Parmesan Crackers

    Chia Seed Blender Pancakes

    Keto Blueberry Coconut Smoothies

    Chia Seed Wraps

    Matcha Chia Pudding

    Sugar Free Jam made with raspberries and chia seeds

    Raspberry Chia Seed Jam - Sugar-Free

    Make low carb jam almost instantly by using chia seeds to jell the berries. It's fast, easy and delicious. No added sugar.
    4.78 from 18 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast
    Keyword: chia seed jam, sugar free jam
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Chill Time: 2 hours
    Servings: 16 servings
    Calories: 13kcal

    Ingredients

    • 8 oz frozen raspberries
    • 2 tablespoon Swerve Sweetener
    • 2 tablespoon water
    • 2 tablespoon chia seeds

    Instructions

    • In a medium saucepan over medium heat, combine the berries, sweetener,  and water. Bring to a boil and cook until berries are soft enough to mash with a fork. Mash to desired consistency.
    • Remove from heat and stir in chia seeds. Let cool. Transfer to a glass jar and refrigerate 2 to 3 hours to set.
    • Keep refrigerated. The jam will last up to a week. 
    Nutrition Facts
    Raspberry Chia Seed Jam - Sugar-Free
    Amount Per Serving (1 tablespoon)
    Calories 13 Calories from Fat 5
    % Daily Value*
    Fat 0.6g1%
    Carbohydrates 2g1%
    Fiber 1g4%
    Protein 0.6g1%
    * Percent Daily Values are based on a 2000 calorie diet.

    8.3K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Janey Howe says

      December 30, 2022 at 1:55 pm

      5 stars
      This is a great recipe for any berry fruit. I have enjoyed making this with huckleberries. My question is, can this process be used and then persevered by canning? I would adhere to the sterilizing process of the jars and lids.

      Reply
    2. Jan VanHouten-Prehn says

      December 10, 2022 at 12:47 pm

      Will this raspberry/chia jam freeze?

      Reply
      • Carolyn says

        December 11, 2022 at 8:46 pm

        I would think so.

        Reply
    3. Kimberly says

      July 25, 2022 at 11:36 am

      Have you ever made a jalapeño jam/jelly? I didn’t find a recipe on your site…would this work as a guide to try? Hard to find a recipe without pectin in it but afraid to waste 10 peppers if this doesn’t work! Thanks!

      Reply
      • Carolyn says

        July 25, 2022 at 11:42 am

        I have not tried, sorry.

        Reply
        • Laura says

          August 10, 2022 at 10:25 am

          Ahhh! I came here looking for your advice on jalapeño pepper jelly, too. ????

          Reply
    4. Jess says

      July 10, 2022 at 1:19 pm

      Can you replace with bocha sweet ?
      Does it freeze well

      Reply
      • Carolyn says

        July 11, 2022 at 12:04 pm

        Yes and I don’t know about freezing but you’re welcome to experiment!

        Reply
    5. Paula says

      June 01, 2022 at 9:42 am

      Good afternoon,
      Can I replace the swerve with stevia liquid? If I can, how much do I use?
      Kind regards
      Paula

      Reply
      • Carolyn says

        June 01, 2022 at 2:29 pm

        You can but I can’t guide as to how much… they differ a lot in sweetness and I really don’t use it much anymore. But you should be able to taste and adjust as you go.

        Reply
    6. Laurie says

      May 28, 2022 at 6:57 am

      5 stars
      Let me start by saying I love your recipes!
      I just made this this morning with strawberries and omg amazing, I am not a jelly/jam person but saw that it was made with chia seed instead of gelatin, I had to try. I love it and will definitely be making it often.

      Thank you for all your hard work to make ours easier!

      Reply
      • Carolyn says

        May 28, 2022 at 7:28 am

        Glad you enjoyed it!

        Reply
    7. Teresa says

      May 16, 2022 at 8:25 pm

      Do you think this would work with rhubarb in place of the raspberries?

      Reply
      • Carolyn says

        May 17, 2022 at 7:44 am

        I am not quite sure. Rhubarb is far more fibrous so it’s going to have a different texture.

        Reply
    8. Mara Whited says

      May 14, 2022 at 7:59 am

      Could this be done with strawberries?

      Reply
      • Carolyn says

        May 14, 2022 at 8:04 am

        Absolutely!

        Reply
    9. Dawn-Marie says

      April 10, 2022 at 6:54 pm

      Can you make this without adding any sweetener? I find raspberries sweet enough on their own and would rather not add a sweetener if I don’t have to! (Just not sure if that affects how it sets or not.). Thanks!

      Reply
      • Carolyn says

        April 10, 2022 at 7:28 pm

        Sure!

        Reply
    10. Melanie Selent says

      April 08, 2022 at 7:32 pm

      I love this jam and am so grateful for it!! Is there a way to freeze this effectively small portions?!

      Reply
      • Carolyn says

        April 11, 2022 at 7:47 pm

        I am sorry, I haven’t tried.

        Reply
    11. Lois Moore says

      March 10, 2022 at 2:16 pm

      5 stars
      I always, always havea jar of this jam in the fridge! It is so delicious and easy to make! Sometimes i use different berries and sometimes i combine whatever berries I have on hand, this is an amazing recipe!!

      Reply
      • Carolyn says

        March 10, 2022 at 7:58 pm

        Thanks so much!

        Reply
    12. Lisa C says

      January 25, 2022 at 7:00 pm

      Can you make this jam without the chia seeds?

      Reply
      • Carolyn says

        January 25, 2022 at 8:37 pm

        No, because chia is what makes it gel properly.

        Reply
    13. Stella Carrasquillo says

      November 15, 2021 at 1:45 pm

      Can I use fresh raspberries?

      Reply
      • Carolyn says

        November 15, 2021 at 4:08 pm

        Absolutely!

        Reply
    14. Maggiesara says

      January 19, 2021 at 10:59 am

      5 stars
      I was so skepticle about this — I really dislike the texture of the chia pudding I’ve had in the past, and I have traumatic memories from the Old Days of low-caring (I’m an OG), making “jam” with xantham gum, and it turned out slimy and horrible. BUT this is fabulous. I used BochaSweet rather than Swerve, and it worked perfectly. Blintzes for lunch, yay!

      Reply
      • Maggiesara says

        January 19, 2021 at 10:59 am

        5 stars
        Goops, low-CARBING

        Reply
    15. Anu says

      June 12, 2020 at 7:25 am

      5 stars
      What a lovely, simple recipe! I made a batch of this to use in your 2-portion Victoria Sponge cake and used a mix of fresh and frozen raspberries as that’s all I had, but it still turned out wonderfully. I also used ground chia seeds and I prefer that to the texture or whole chia seeds (it’s just a mouthfeel thing), and had no problems with the jam setting. This was fantastic in your Victoria Sponge and will be lovely with breakfast waffles tomorrow.. yay! I will be making this often, thank you so much for yet another marvellous, foolproof recipe.

      Reply
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