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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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January 19, 2019

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.

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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

5 from 10 votes
Sugar Free Jam made with raspberries and chia seeds
Print
Raspberry Chia Seed Jam - Sugar-Free
Prep Time
5 mins
Cook Time
10 mins
Chill Time
2 hrs
 
Make low carb jam almost instantly by using chia seeds to jell the berries. It's fast, easy and delicious. No added sugar.
Course: Breakfast
Cuisine: Breakfast
Keyword: chia seed jam, sugar free jam
Servings: 16 servings
Calories: 13 kcal
Ingredients
  • 8 oz frozen raspberries
  • 2 tbsp Swerve Sweetener
  • 2 tbsp water
  • 2 tbsp chia seeds
Instructions
  1. 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.

  2. Remove from heat and stir in chia seeds. Let cool. Transfer to a glass jar and refrigerate 2 to 3 hours to set.

  3. 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.

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Filed Under: Appetizers & Snacks, Breakfast, Dairy Free, Gluten Free, Low Carb Tagged With: chia seed, raspberries

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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.

Reader Interactions

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Comments

  1. Kathy says

    September 3, 2013 at 7:51 am

    I’ve made chocolate pudding with chia

    Reply
  2. Midge says

    September 3, 2013 at 8:03 am

    Do you grind the chia seeds first??

    Reply
    • Carolyn says

      September 3, 2013 at 8:19 am

      No, you don’t have to grind them. They are digestible in their whole form.

      Reply
  3. Deborah says

    September 3, 2013 at 8:06 am

    I’ve made a jello-like dessert with fruit juice and chia seeds. Cooking with them is almost like a science experiment that can’t go wrong.

    Reply
  4. Tammy says

    September 3, 2013 at 8:17 am

    I love Chia Seeds in my Protein Shakes and plan to make pudding

    Reply
  5. Sommer @ ASpicyPerspective says

    September 3, 2013 at 8:18 am

    Love this raspberry and chia combo! Will have to try this! 🙂

    Reply
  6. Miranda says

    September 3, 2013 at 8:20 am

    I like to make hot cereal and pudding with chia.

    Reply
  7. Cheryl says

    September 3, 2013 at 8:20 am

    Looks delicious!

    Reply
  8. Brian @ A Thought For Food says

    September 3, 2013 at 8:26 am

    I’ve never cooked with chia seeds, but gosh this jam looks so marvelous! Bet it would be great with some bread (maybe baked with chia seeds in it :-))

    Reply
  9. [email protected] says

    September 3, 2013 at 8:36 am

    Tried this with some nectarines (half pureed and cooked, and half just chopped and added last at the end of cooking), and it was delicious. Great idea using frozen fruit! Especially since the summer fruit season is winding down…this raspberry jam looks awesome. Carolyn, have you, or has anyone else has tried grinding the seeds to make a smoother consistency? Yum. Want some to top flax pancakes.

    Reply
  10. Heather says

    September 3, 2013 at 8:40 am

    Love chai seeds! 🙂

    Reply
  11. Heather says

    September 3, 2013 at 8:41 am

    We use the seeds in smoothies or puddings.

    Reply
  12. Lisa Thomas says

    September 3, 2013 at 9:06 am

    I’ve never tried Chia seeds, but have been very curious about them.

    Reply
  13. Shawn Kretzschmar says

    September 3, 2013 at 9:07 am

    I use them in smoothies and have used them in gluten free bread. But it has been a while since I baked with them. Need to get back to that.

    Reply
  14. Lucy says

    September 3, 2013 at 9:10 am

    ooooooo, Raspberry Chia jam would be amazing! Now all I wanna do is go pick some raspberries!

    Reply
  15. Ali the Skinny GF Chef says

    September 3, 2013 at 9:26 am

    That looks scrumptious!! I can’t wait to try it. Raspberry jam is my all time favorite. Thanks for the giveaway! xx

    Reply
  16. Becky says

    September 3, 2013 at 9:38 am

    I have been wanting to try chia seeds but haven’t yet. I will be making raspberry jam in the next week or so and this would be a great way to start!

    Reply
  17. gina sutton says

    September 3, 2013 at 9:54 am

    Been wanting to try chia seeds and eat healthy…the jam looks soo good!

    Reply
  18. Eric says

    September 3, 2013 at 10:03 am

    I wonder whether you could press the chia through a fine strainer and keep the gel but remove the seeds…? I make what I refer to as Crunchy Chocolate Pudding with chia seeds, and it is wonderful. Can’t wait to try the jam, as my peach tree is groaning under its fruit and is just becoming ripe. Yum!

    Reply
    • Carolyn says

      September 3, 2013 at 10:20 am

      I was wondering about that too, whether there was a way to get the gel without the seeds.

      Reply
      • Eric says

        September 11, 2013 at 5:06 pm

        FYI, I tried pushing my jam through a strainer, thinking it would let the gel through and keep the seeds behind… NO dice! After a long time pressing the jam, barely anything had come through the strainer. I then tried the fine plate on my food mill, which succeeded in removing Some of the seeds, but not nearly all. Oh well, the nutrition is probably in the seeds anyway.

        Reply
        • linda says

          July 7, 2015 at 10:11 am

          I bet the seeds that you’re complaining about are from the raspberries!!!

          Reply
  19. Heather says

    September 3, 2013 at 10:26 am

    I use black chia seeds in my green smoothies as boost of healthy fats and protein!

    Reply
  20. Sue in CA says

    September 3, 2013 at 10:46 am

    I put chia seeds and flaxseed in my whey protein shake every morning, whir it up in the Vitamix with ice cubes and get a thick frosty shake, almost like a soft serve ice-cream.

    I also add them to practically everything that I bake, they add a bit of extra crunch to cookies and muffins, waffles etc.

    LOVE chia seeds.

    Reply
  21. Esther R. says

    September 3, 2013 at 11:25 am

    I love to use chia seeds. They are also really great ground up and put in venison meatloaf. It adds moisture.Carolyn your recipes are great.
    I’m allergic to flax and I use chia in place of flax.

    Reply
  22. Judy says

    September 3, 2013 at 11:29 am

    I make a blueberry pear breakfast compote with chia seeds.

    Reply
  23. Linda says

    September 3, 2013 at 11:30 am

    I LOVE chia seeds. I put them in my granola recipe. I want to try this jam recipe with chia seeds. Looks wonderful.

    Reply
  24. galatians 2:20 says

    September 3, 2013 at 11:32 am

    I am going to try with blueberries!

    Reply
  25. Lora @cakeduchess says

    September 3, 2013 at 11:38 am

    I’m with Brian in thinking this would be fantastic with some chia seed bread. I always forget to pick some up and try to bake something with it. Love this jam idea, Carolyn!

    Reply
  26. Heather says

    September 3, 2013 at 11:38 am

    I enjoy making pudding with chia seed, and I add them to my smoothies as well.

    Reply
  27. Katie says

    September 3, 2013 at 12:10 pm

    I eat chia seeds everyday! (: Maybe I should try this recipe out.. chia in homemade jam. Sounds delicious and glooopy 😉

    Reply
  28. Linda says

    September 3, 2013 at 12:14 pm

    Used chia seeds in all kinds of recipes and making “oatmeal.” Thanks for the opportunity to win. Jam looks great!

    Reply
  29. Maria says

    September 3, 2013 at 12:22 pm

    I sprinkle chia seeds on my salad every day for lunch!

    Reply
  30. Marsha Gentry says

    September 3, 2013 at 12:36 pm

    I’ve had some chia, but wasn’t sure what to do with it….Now I know! Yeah!

    Reply
  31. Marilyn says

    September 3, 2013 at 12:53 pm

    I love chia seeds! I’ve been having a cold chia seed cereal a few mornings a week and i sprinkle them in my stir fry!!

    Reply
  32. Denise Fedor says

    September 3, 2013 at 12:56 pm

    I tried strawberry jam with chia seeds. Did not use quite enough seeds. Will try with my fall raspberries!

    Reply
  33. Jeanelle Arendse says

    September 3, 2013 at 1:05 pm

    We put chia seeds in EVERYTHING!

    Reply
  34. Krista says

    September 3, 2013 at 1:09 pm

    We have never tried Chia Seeds, but would love to!

    Reply
  35. Krystal says

    September 3, 2013 at 1:54 pm

    I so miss jellys i will have to give this a go

    Reply
  36. Sara says

    September 3, 2013 at 2:01 pm

    This looks delish! I’ve never had chia seeds before, so I think this will be a perfect recipe to try them in. 🙂

    Reply
  37. Monica says

    September 3, 2013 at 2:08 pm

    I am new to the Gluten Free/Sensitive Community and also to cooking from scratch. I’ve seen alot of recipes that call for Chia but have not had the opportunity to use it.

    Reply
  38. Rica says

    September 3, 2013 at 2:22 pm

    I used this as a filling in a gluten-free, sugar-free jelly doughnut.

    Reply
  39. Deanna says

    September 3, 2013 at 2:36 pm

    This looks wonderful! I love all of your recipes, but will most definitely have to try out this one!

    Reply
  40. Ashley G says

    September 3, 2013 at 2:38 pm

    I’ve made chia jam before for some strawberry nut bars and I was eating it with a spoon! So yummy!

    Reply
  41. RoseAnne says

    September 3, 2013 at 2:44 pm

    I’ve used chia seeds in pudding (made with coconut milk, unsweetened cocoa powder, and a little honey) and have added them to smoothies.

    Reply
    • Js Richardson says

      September 6, 2013 at 10:21 am

      Roseanne, this sounds enticing. Would you please give me your recipe for puddin.

      Reply
    • Js Richardson says

      September 6, 2013 at 10:22 am

      Roseanne, this sounds enticing. Would you please give me your recipe for pudding?

      Reply
  42. Volanta Peng says

    September 3, 2013 at 3:17 pm

    I haven’t tried it yet, but I want to!

    Reply
  43. Allison (Spontaneous Tomato) says

    September 3, 2013 at 3:36 pm

    I’ve mostly only used chia seeds in granola or to make chia seed pudding. It’s a great idea to use them in jam, too!

    Reply
  44. Martha says

    September 3, 2013 at 3:41 pm

    I like to put some in green tea that I’ve iced, so it makes a kind of tea smoothie, and I love using it in no-bake energy bites… Chia seeds are awesome!

    Reply
  45. Paula Trenda says

    September 3, 2013 at 4:33 pm

    I’ve always wanted to try chia but have not been brave enough…but I LOVE jam and jelly so this might be a good one to try out.

    Reply
    • Carolyn says

      September 3, 2013 at 7:28 pm

      Be brave! Chia is pretty tasty stuff!

      Reply
  46. Tess @ Tips on Healthy Living says

    September 3, 2013 at 5:08 pm

    This looks amazing. Do I have to go to a special grocery store like Whole Foods to find Chia seeds or could I find them at a local supermarket?

    Reply
    • Kelli says

      September 23, 2013 at 11:51 am

      I’m in Fl and my Publix had a container, the Badia brand (22oz) for $15 🙂

      Reply
  47. amanda says

    September 3, 2013 at 5:29 pm

    I bought some chia after seeing lots of recipes. Wouldn’t you know, this is the first I’ve seen since I got it!

    Reply
  48. Rebecca says

    September 3, 2013 at 5:50 pm

    Haven’t tried it yet, but really want to make some chia pudding.

    Reply
  49. Lauren at Keep It Sweet says

    September 3, 2013 at 5:58 pm

    I’ve been wanting to try a chia seed jam forever, love the color with raspberry!

    Reply
  50. Marta Brysha says

    September 3, 2013 at 5:59 pm

    Thank you, thank you, thank you. I have sooooooo missed jam!

    Reply
  51. Caroline says

    September 3, 2013 at 7:05 pm

    I love chia! I like making pudding.

    Reply
  52. Karen says

    September 3, 2013 at 7:15 pm

    This looks great. I don’t think the “crunchiness” of the chia seeds would stand out with the raspberry seeds. Would frozen raspberries work okay?

    Reply
    • Carolyn says

      September 3, 2013 at 7:27 pm

      Yup, frozen berries is what I used too. And that’s exactly it…I figured the raspberries had pretty crunchy seeds, so the chia would go almost unnoticed.

      Reply
  53. Amy says

    September 3, 2013 at 7:19 pm

    I use it all of the time with vanilla coconut milk for chia pudding and to thicken my overnight oats.

    Reply
  54. Keith Veilleux says

    September 3, 2013 at 7:32 pm

    ch ch ch chia!

    Reply
  55. Emily @ Life on Food says

    September 3, 2013 at 7:36 pm

    I have been using chia seeds on and off for about 4 years now…crazy it has been that long. Normally I throw them in smoothies, sometimes into bake good just for fun.

    Reply
  56. Maggie Drake says

    September 3, 2013 at 7:40 pm

    I put chia seed in whole wheat bread frequently and sometimes in hot cereal.

    Reply
  57. Sandi @ Sandi'sAllergyFreeRecipes says

    September 3, 2013 at 7:48 pm

    I use Chia in so many things, but my favourite is my Chia Nut Cereal 🙂

    Reply
  58. kathie says

    September 3, 2013 at 8:05 pm

    I made a watermelon frosty with Chia

    Reply
  59. Alex says

    September 3, 2013 at 8:08 pm

    I used Chia seed in an agave lemonade.

    Reply
  60. Laura says

    September 3, 2013 at 8:29 pm

    Love chia seeds! I put them in my oatmeal

    Reply
  61. tea says

    September 3, 2013 at 9:01 pm

    Ever since you said that you used it in cereal, I’ve been wanting to try it that way, but I just put it in plain cranberry tea. It was like bubble tea.

    Reply
  62. Katie says

    September 3, 2013 at 9:10 pm

    I have only just started using them, but I like them stirred into my oatmeal

    Reply
  63. Ruthann Biel says

    September 3, 2013 at 9:28 pm

    I have used chia seeds as an egg substitute when making muffins.

    Reply
  64. Eat Good 4 Life says

    September 3, 2013 at 9:39 pm

    I made this a while back and love it. This is the only thing I have now instead of store bought jam or marmalade. It is the best thing ever!!

    Reply
  65. Michelle says

    September 3, 2013 at 9:53 pm

    I’ve used chia seeds in smoothies, granola bars and pudding. 🙂

    Reply
  66. Iris Gonzalez says

    September 3, 2013 at 9:56 pm

    I just love these products, hope to win!

    Reply
  67. Anthony says

    September 3, 2013 at 10:01 pm

    I eat chia almost every morning in my low-carb breakfast “cereal.”

    Reply
  68. Ivana says

    September 3, 2013 at 10:24 pm

    I’ve made chia in puddings in a jar with fruit. Yummy

    Reply
  69. Kel says

    September 3, 2013 at 10:48 pm

    Yes – I mixed it with almond milk. I am definitely trying your recipe!

    Reply
  70. Trisha says

    September 3, 2013 at 11:09 pm

    I’ve made similar with blueberries before, can’t wait to try this one!

    Reply
    • Trisha says

      September 7, 2013 at 2:36 pm

      just made it. Not as “jelled up” as the blueberry, but very yummy. I just ate it in a bowl, with some plain kefir and cinnamon on it. Very good. I used a more powdery sweetener tho vs. something granular, that might have been part of it. But the blueberries stay more chunky and frz raspberries don’t.

      Reply
  71. tara pittman says

    September 3, 2013 at 11:43 pm

    I use it in yogurt every day

    Reply
  72. Katty says

    September 4, 2013 at 2:33 am

    I love chia seeds in my whole juices! 🙂

    Reply
  73. Marcia says

    September 4, 2013 at 4:25 am

    That looks great – I haven’t tried them yet. I sure wish I had invented the Chia Pet!!!

    Reply
  74. Terry Sz says

    September 4, 2013 at 4:32 am

    That jam looks Really good!

    Reply
  75. Regan @ Cabot says

    September 4, 2013 at 5:20 am

    I’m definitely trying this. I’ve tried a couple of the no sugar added versions of jellies & jams available in grocery stores and they are not up to par 🙂 This looks delish!

    Reply
  76. Katie | Healthy Seasonal Recipes says

    September 4, 2013 at 6:22 am

    I was just explaining what the heck Chia is to my neighbor last night. As soon as I get a call from my dad about it (which could happen at any time) I think it is official that everyone knows about it. I have only used it in drinks. This seems like an obvious idea. I’ll have to tell my neighbor;)

    Reply
    • Carolyn says

      September 4, 2013 at 6:45 am

      Haha, if your dad knows about it, everyone must know about it. That made me giggle!

      Reply
  77. Midge says

    September 4, 2013 at 6:39 am

    Before I ever went ‘low carb’, I have used chia to thicken my sausage gravy. It’s delicious I now make chocolate pudding and thicken sauces. I also take a tablespoon of chia every morning in water, for my health.

    Reply
  78. Angie J. says

    September 4, 2013 at 6:46 am

    I use Chia Seeds in everything..oats/overnight oats, smoothies, salads, healthy cookies, etc. Love them!!!

    Reply
  79. Stacy @Stacy Makes Cents says

    September 4, 2013 at 6:55 am

    We like them in overnight oats!

    Reply
  80. Robin Mureiko says

    September 4, 2013 at 7:21 am

    I can’t wait to try this! What a great addition to the breakfast at our B&B! Thanks for the chance to enter!

    Reply
  81. Jeanette says

    September 4, 2013 at 7:26 am

    I can’t wait to see your chia seed hangout – love the idea of chia seeds in jam. Great way to get chia seeds into breakfast.

    Reply
  82. Holly Ellerton says

    September 4, 2013 at 7:32 am

    I love chia seeds! I have been using them as eggs for baking, in my oatmeal, and muffins, breads, topping eggs and avocados! Great tasty crunch!

    Reply
  83. Linda says

    September 4, 2013 at 7:42 am

    What a great recipe! I have raspberries almost ready for picking and I know what I will be doing with most of them!

    Reply
  84. Peggy Cole says

    September 4, 2013 at 8:27 am

    I’ve only stirred them into yogurt and cereals, but I think I’ll check out the Hot Cereal recipe. And someone commented about mixing it with tea to sort of make a kind of bubble tea, that sounds interesting!

    Reply
  85. monica says

    September 4, 2013 at 9:00 am

    I love chia! I’ve used it in “chia pudding” and as an egg replacer.

    Reply
  86. Elizabeth Groff says

    September 4, 2013 at 9:13 am

    Ooooooh. Soudns super yummy!!!! Can’t wait to try this recipe out :0)

    Reply
  87. Carolyn says

    September 4, 2013 at 9:19 am

    How timely! I just bought some Bob’s Chia this weekend to try to make some GF bread similar to Udi’s Millet and Chia.

    Reply
  88. Kamila @ Sensual Appeal says

    September 4, 2013 at 9:25 am

    I love to use chia in chia puddings!

    Reply
  89. Ann Marie B says

    September 4, 2013 at 9:27 am

    I’ve had Drink Chia drinks and loved the meyer lemon flavor, but have yet to make anything on my own. This will be my first. I LOVE raspberries and this is so easy. I can’t wait.

    Reply
  90. Maria Isais says

    September 4, 2013 at 9:28 am

    I recently picked up a bag mixed of chia, flax, cocoa, and unsweetened coconut. I sprinkle it on yogurt.
    I’ve yet to try chia all on its own. This jam looks yummy. Thanks!

    Reply
  91. aimee says

    September 4, 2013 at 9:32 am

    you are a genius! can’t wait to try!!!

    Reply
  92. aimee says

    September 4, 2013 at 9:33 am

    what size is a serving???

    Reply
    • Carolyn says

      September 4, 2013 at 9:48 am

      Hi. At the top of the recipe, it specifies how much it makes (about 1 and 1/4 cups) and that a serving size is 1 tbsp.

      Reply
  93. Allison says

    September 4, 2013 at 10:05 am

    I love using chia seeds on top of cereal or granola and yogurt!

    Reply
  94. Becca from It's Yummi says

    September 4, 2013 at 10:21 am

    I’ve never tried chia seeds…the vision of growing a chia pet in my stomach keeps creeping into my head, but your jam looks SO good, Carolyn!

    Reply
  95. marian says

    September 4, 2013 at 10:25 am

    This looks delicious, love the photographs! I have tried simple chia pudding (chia seeds + coconut milk) but have never tried any other recipes with chia seeds. Definitely want to try this, and also a chocolate mousse, NOMMM. Thanks for the giveaway 🙂

    Reply
  96. Shelly says

    September 4, 2013 at 10:28 am

    I’ve never tried them, but definitely want to!

    Reply
  97. Maggie Drake says

    September 4, 2013 at 10:46 am

    I just made Bob’s Red Mill Buckwheat pancakes and added a couple tablespoons of chia seeds…that’s how I found out that the bag is almost empty

    Reply
  98. Nikki says

    September 4, 2013 at 10:54 am

    I have chia seeds in my overnight oats almost every morning. I like the thickness it gives.

    Reply
  99. Js Richardson says

    September 4, 2013 at 10:55 am

    I use chia seeds in breakfast oatmeal – keeps me going for hours

    Reply
  100. Heidi says

    September 4, 2013 at 11:01 am

    I use them in everything!
    How do you make the bun you show in the picture?

    Reply
    • Carolyn says

      September 4, 2013 at 12:18 pm

      It’s just my Almond cake baked in a muffin top pan.

      Reply
  101. Catherine Griffice says

    September 4, 2013 at 12:21 pm

    I use “chia eggs” in many baked goods and for thickening.

    Reply
  102. Jessica w says

    September 4, 2013 at 12:21 pm

    I mainly use them in the no carb cream of wheat for breakfasts, especially now that it will get colder

    Reply
  103. charlie says

    September 4, 2013 at 12:25 pm

    I always sprinkle it on my breakfast – whether thats yogurt and fruit or porridge! Love the extra crunch it gives 🙂

    Reply
  104. Betty Bender says

    September 4, 2013 at 1:45 pm

    I really like making Chia Seed Coconut Milk pudding.. it makes a great breakfast. All you do is add Chia seeds to coconut milk and sometimes I like to add a tiny bit of vanilla to it too! Without cooking it thickens up and the chia seeds become similar to tapioca pearls in texture. A small serving gives you lots of energy!
    Also, I make my own Kombucha tea, and add LOTS of chia seeds to it!

    Reply
  105. barbara n says

    September 4, 2013 at 2:16 pm

    I love chia tea

    Reply
  106. Katie says

    September 4, 2013 at 2:32 pm

    I haven’t tried yet but I’ve been really wanting too.

    Reply
  107. Ditamac says

    September 4, 2013 at 3:14 pm

    Another great looking recipe from Carolyn. I haven’t used chia yet but plan to starting with this jam recipe. Thanks

    Reply
  108. Lisa says

    September 4, 2013 at 3:28 pm

    I made chia tapioca pudding, and I also used them in smoothies a couple times.

    Reply
  109. Donna says

    September 4, 2013 at 5:20 pm

    Tried a recipe with chia seeds to make blueberry jam. After about 3 weeks in the fridge, it began to get really watery. I put some in the freezer and when I put it down in the fridge, it really, really got watery. Did I do something wrong or does it have a short shelf life?

    Reply
    • Carolyn says

      September 4, 2013 at 6:15 pm

      It definitely has a shorter shelf life so should be made as needed.

      Reply
  110. Christina M says

    September 4, 2013 at 5:37 pm

    I use Chia weekly in my veggie/fruit smoothies! I usually do a mix of flax and chia but chia seems to fill me up longer!

    Reply
  111. Raneem says

    September 4, 2013 at 7:17 pm

    Actually I have never cooked with chia before, and I don’t think i have tried it but I would like to. Is it similar to poppyseed?

    Reply
    • Carolyn says

      September 5, 2013 at 6:32 am

      Not at all, really. It doesn’t taste the same and it gels up when you add liquid, so it’s a funny ingredient but it’s healthy and delicious.

      Reply
  112. April says

    September 4, 2013 at 8:08 pm

    I love chia. I use it in smoothies, puddings, as egg replacements- and sometimes I just eat a big spoonful! Thanks for the giveaway!

    Reply
  113. gina says

    September 4, 2013 at 8:47 pm

    I made some yummy chia pudding

    Reply
  114. Charlie says

    September 4, 2013 at 11:03 pm

    I love making jam with chia seeds! I actually just mash the berries, mix in some chia seeds and leave in the fridge overnight. Delicious!

    Reply
  115. Kiran @ KiranTarun.com says

    September 4, 2013 at 11:22 pm

    LOVE chia seeds and the new Bob Red Mill’s packaging. So catchy 😉

    Reply
  116. Michele says

    September 4, 2013 at 11:37 pm

    Oh, this is a great idea for jam recipes! I’ve been reluctant to make low-carb jam because of having to specially order pure pectin with no carb-y additives whatsoever, but now I don’t have to do that. I can’t wait to try this with peaches, apricots and blueberries. Thanks!

    Reply
  117. Theresa says

    September 4, 2013 at 11:41 pm

    Looks delicious!!

    Reply
  118. Sherrie says

    September 5, 2013 at 2:47 am

    Haven’t tried it yet, but this has piqued my interest!

    Reply
  119. Margot C says

    September 5, 2013 at 3:00 am

    I love chia; I mostly put it in blender drinks

    Reply
  120. Toni says

    September 5, 2013 at 8:07 am

    Wow, what haven’t I done with chia? I’ve put it in overnight oats, made chia pudding, added it to shakes, etc.

    You really can do anything with this stuff. It’s a life saver!

    Reply
  121. Mary says

    September 5, 2013 at 8:23 am

    Never, ever tried them – where have I been? But I do remember ch-ch-ch chia pets 🙂

    Reply
  122. Alicia H. says

    September 5, 2013 at 8:49 am

    I use chia in my smoothies, it makes a great addition!

    Reply
  123. Jeanne Willmott says

    September 5, 2013 at 12:16 pm

    Have not tried chia yet but am anxious to try!!

    Reply
  124. Adrienne @ Whole New Mom says

    September 5, 2013 at 3:51 pm

    I love chia – and mostly we make chia pudding.

    Reply
  125. Diane (createdbydiane) says

    September 5, 2013 at 8:38 pm

    I have had chia in drinks, I just bought some the other day and look forward to using it in some recipes.

    Reply
  126. Jordan D says

    September 5, 2013 at 11:28 pm

    I’ve made a chia seed pudding before with a sample packet of chia I had gotten. I loved it, and want to try out more recipes!

    Reply
  127. Jess says

    September 6, 2013 at 3:38 pm

    I make breakfast cereal every morning with chia. It is delicious! I’m excited to try making jam.

    Reply
  128. Michele H says

    September 6, 2013 at 8:44 pm

    I’ve tried a few desserts with chia and they were great. The jam sounds so yummy! Can’t wait to try it!

    Reply
  129. Su-sieee! Mac says

    September 6, 2013 at 11:33 pm

    Chia seeds! I’ve been consuming them regularly or the past few months. Nothing fancy yet. Just sprinkle on peanut butter. I’m definitely going to try the recipe with the frozen strawberries I have on hand. Also will try the ety-sweet-stuff for the first time. Thanks!

    Reply
  130. aimee says

    September 7, 2013 at 1:17 pm

    yum! i added some cinnamon and great lakes gelatin. very happy!!! thank you!!!!

    Reply
  131. Rebekah says

    September 7, 2013 at 2:58 pm

    I just started using chia seeds and have been throwing them in my smoothies 🙂

    Reply
  132. Valerie G says

    September 7, 2013 at 3:19 pm

    What an awesome idea! Thanks for sharing!

    Reply
  133. Melody Habeeb says

    September 7, 2013 at 10:38 pm

    This sounds so yummy. And I have raspberries and chia seeds on hand! Yum!

    Reply
  134. Yusra says

    September 8, 2013 at 4:30 pm

    Just made some blueberry jam with some chia seeds today! I’m running out! 🙁

    Reply
  135. Caryn Crowston says

    September 9, 2013 at 8:17 am

    I have not yet tried Chia seed. I am excited to try them and this great recipe.

    Reply
  136. Denene says

    September 9, 2013 at 12:12 pm

    I use it in overnight oatmeal.

    Reply
  137. Katy says

    September 9, 2013 at 12:27 pm

    I use chia seeds to thicken up my muesli.

    2/3 c rolled oats
    2 T chia seeds
    1 c milk

    Let soak in fridge overnight. Sweeten with raisins, maple syrup, whatever floats your boat.

    I bet the chia seed jam in the muesli would be amazing!

    Reply
  138. Jessica says

    September 9, 2013 at 1:56 pm

    I LOVE chia! I put them in my smoothies and sometimes make chia avocado chocolate pudding 🙂 YUM!

    Reply
  139. Kris in Alaska says

    September 10, 2013 at 12:51 am

    I’ve heard a lot about chia seed but I’ve never tried them!

    Reply
  140. Denise says

    September 10, 2013 at 12:17 pm

    I would love to try chia seeds. What do they taste like?

    Reply
  141. Amy says

    September 11, 2013 at 12:29 am

    Never cooked with chia seeds…would love to try them!

    Reply
  142. Jeffrey says

    September 11, 2013 at 12:24 pm

    I add it to my morning oats!

    Reply
  143. Donna says

    September 12, 2013 at 7:10 am

    Could you ‘can’ this using a hot water bath?
    I am trying to learn how to can jellies.
    Thanks

    Reply
    • Carolyn says

      September 12, 2013 at 7:51 am

      No, not really. It wouldn’t have the right amount of preservative for canning. Sugar acts to deter bacteria in canning. There are some great pectins that allow you to go sugar free or low sugar, but you have to be careful to add enough acid to inhibit bacterial growth. Pomona’s is the best, IMO, and walks you through the process. http://www.amazon.com/gp/product/B004T33F3I/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004T33F3I&linkCode=as2&tag=aldaidrabfo05-20

      Reply
  144. Sue in CA says

    September 12, 2013 at 3:30 pm

    Who won, who won, who won? 3 winners right? Do tell, inquisitive minds and hopeful winners want to know!

    Reply
  145. Barbara says

    September 18, 2013 at 11:05 am

    This chia jam is heavenly! We’ve been using it for everything! On top of creme brulee to peanut butter sandwiches. My kids love it! And it’s really hard to please them!

    Reply
  146. aimee says

    November 26, 2013 at 8:34 am

    i’m not sure if it was the addition of a bit of gelatin but my jam lasted for weeks, unbelievably good!

    Reply
    • Carolyn says

      November 26, 2013 at 8:38 am

      Great idea!

      Reply
  147. Charlotte says

    December 17, 2013 at 11:39 am

    I’m so glad I discovered this recipe. Just made some and it’s so good, I’ve missed jam so much! Recently discovered chia seeds as they’re really not very common here in the UK but I have no idea why because they’re amazing! I’m intolerant to sugar so this recipe was brilliant for me and it still tastes like real jam. Very much looking forward to my peanut butter and jam sandwich later. Thank you for putting this together 🙂 x

    Reply
  148. Sarah says

    December 30, 2013 at 4:29 pm

    This looks so yummy! Could I use the same proportions and sub in blueberries or strawberries or other fruits for the raspberries?

    Reply
    • Carolyn says

      December 30, 2013 at 5:28 pm

      I believe you can. I’ve never tried it but I know Bob’s Red Mill has a recipe for blueberry chia jam on their packaging for chia.

      Reply
  149. Josee says

    February 2, 2014 at 3:16 pm

    Love the chia jam! Does anyone know the shelf life in the fridge for the jam?

    Reply
    • Carolyn says

      February 3, 2014 at 12:00 pm

      I’ve kept mine in the fridge for 2 weeks.

      Reply
      • Josee says

        February 5, 2014 at 1:38 pm

        Thanks for the info; Had a little left over that had been in fridge for 3wks. Took a chance & ate it and was fine. Just delicious!

        Reply
      • Jill says

        November 6, 2019 at 6:28 pm

        Can you freeze it like freezer jam to preserve it and keep it on hand when needed?

        Reply
        • Carolyn says

          November 6, 2019 at 10:43 pm

          I’ve honestly never tried…

          Reply
  150. Kate Brandeis says

    February 3, 2014 at 11:26 am

    This is just awesome stuff! I have made it several times with blueberries as well. I recently branched out and roasted a couple of mangoes to see what would happen. The results were delish. I roasted two large mangoes and got about 2 cups of pulp, so I adjusted the ingredients accordingly and cut down on the Swerve, because of the sweetness of the mango and the result is a lot like lemon or lime curd. We call it mango butter. I stir it into yogurt, muffin and pancake batters and use it on PB&Js. I am going to add ginger and nutmeg to my next batch, thinking it would be great with gingerbread.

    Reply
    • Carolyn says

      February 3, 2014 at 11:52 am

      Wow, roasted mangoes! Sounds amazing!

      Reply
  151. Sibelle says

    November 4, 2014 at 4:07 pm

    Très intéressant! Ça l’air délicieux!
    Merci pour la recette 🙂

    Reply
  152. Jana says

    November 13, 2014 at 3:00 pm

    I thought I had commented, but I can’t find it… so if this is a double I am sorry. Just wanted to say thank you for this recipe! I made it just the other day for the first time and I am amazed at how delicious it is. I am a little giddy over it and it will be making a regular appearance. Sometimes I just eat a spoonful and giggle to myself at how wonderful it is. I’m not ashamed. 🙂 Thanks again!

    Reply
    • Carolyn says

      November 13, 2014 at 3:51 pm

      It’s not a double comment and thanks!

      Reply
  153. Mama Owl says

    January 16, 2015 at 11:15 am

    If I missed this question in the comments, I am sorry.

    But I was wondering if anyone had used liquid sweetener? Would it work the same way? Guess if it didn’t gel or something I could always pass it off as raspberry syrup! 🙂

    Reply
    • Carolyn says

      January 16, 2015 at 12:28 pm

      I think liquid sweetener would be fine because it’s really the chia that gels it.

      Reply
  154. maggie says

    January 31, 2015 at 3:21 pm

    Love this!! On tasting, it wasn’t quite as sweet as I wanted, so I added a dropper-full of liquid stevia, and it’s perfect for my taste!
    Had it with cream cheese pancakes this morning.

    Reply
  155. Nicole says

    February 21, 2015 at 12:16 am

    I couldn’t see that anyone had asked it, so what are you serving it on in these pictures? Summer sort of low carb English muffin? And if you made it yourself, do you have a link to the recipe?

    Reply
    • Carolyn says

      February 21, 2015 at 10:21 am

      It’s just muffin tops made from this recipe: https://alldayidreamaboutfood.com/2012/01/almond-crusted-butter-cake-low-carb-and-gluten-free.html My kids love them (sometimes I do vanilla instead of almond extract) and I can get about 18 muffin tops out of the recipe so it lasts a good while.

      Reply
  156. Dot says

    February 28, 2015 at 7:57 am

    I Have tried Chia seeds to make pudding, I did something wrong as it did not thicken enough it was more like a thinner thick shake. I will attempt it again as the flavor was great and filling. I am trying to eat more gluten free foods for my heart health and sugar free my husband is diabetic.
    I injoy you recipies. Thank YOU
    Dot

    Reply
  157. Jo says

    March 3, 2015 at 6:39 am

    I’ve just come across this, which may be a way forward for low carb jam / marmelade making:

    http://www.thekitchn.com/jam-makers-tip-save-lemon-seeds-for-homemade-pectin-194003

    The seeds cannot possibly have a super-high carb content, can they? (Probably, but worth putting it out there!)

    Reply
    • Carolyn says

      March 3, 2015 at 8:52 am

      Very interesting and worth a try!

      Reply
  158. Anne o says

    April 12, 2015 at 9:06 am

    Yummy. Made it with strawberries. Having it with toast & ricotta cheese- just about in heaven. Thank you again Carolyn.

    Reply
  159. Denise S. says

    December 5, 2015 at 10:50 pm

    I have been studying your site for hours. This is on my list to make tomorrow with the muffins.

    Reply
  160. Dorothy says

    July 10, 2016 at 9:52 pm

    I just made this again today.. love it on Low Carb ice cream

    Reply
  161. Farzana Firoz says

    September 8, 2016 at 11:34 pm

    Doesnt the erythritol crystalize once jam is cooled? I made rasberry jam one time and it looked fine but all the erythrotil hardened to its original state. Too bad cuz the taste was awsome

    Reply
    • Farzana Firoz says

      September 8, 2016 at 11:35 pm

      Cooled meaning once set in the fridge

      Reply
    • Carolyn says

      September 9, 2016 at 7:34 am

      I didn’t have any recrystallization in this jam.

      Reply
  162. Nancy M. says

    December 12, 2016 at 11:10 am

    I want to make a Cheesecake with a Cranberry Swirl. Do you think the Chia Seed Cranberry Jam could be baked and still hold its shape? I have Bunco in Feburary and plan to serve this then

    Reply
    • Carolyn says

      December 12, 2016 at 12:48 pm

      It should be good. Really let it gel and don’t use any parts that are more liquidy, if that makes sense.

      Reply
  163. Jen says

    June 2, 2017 at 7:29 am

    In the photo above, the teacake or muffin that the jam is on looks delicious. What is it and do you have the recipe?

    Reply
  164. Julie says

    January 14, 2018 at 11:52 am

    Hi Carolyn. I have made your jam with whole chia seeds and of course it’s great. Daughter loves it on her coconut flour pancakes! But I picked up by mistake a packet of milled chia seeds any idea if these would work just as well please?

    Reply
    • Carolyn says

      January 14, 2018 at 12:02 pm

      Good question! I have never used them. I think so?

      Reply
  165. Lisa says

    July 9, 2018 at 7:36 am

    How long will the jam last in the fridge?
    Thanks

    Reply
    • Carolyn says

      July 9, 2018 at 11:38 am

      About a week.

      Reply
  166. Sloan says

    August 10, 2018 at 11:42 pm

    5 stars
    When I went low carb I figured I would have to give a Katniss Everdeen three finger honor salute, waving a honored and heartfelt goodbye to my good friends, raspberries and jam. This recipe noped that idea all over the place and girl you can totally eat jammed me until Tuesday.. It’s so good, plus it’s packed with healthy fiber, it’s crazy easy to make, and wicked fast. I mean, it’s like jam Christmas. So go hook yourself up and tell me I was right later.

    Reply
  167. candace says

    January 21, 2019 at 10:43 pm

    loove chia

    Reply
  168. Sue says

    January 27, 2019 at 10:47 am

    I tried chia seeds in a couple of recipes and got a terrible stomach ache each time. Has anyone else had this problem? The worst time was a brownie recipe with chia.

    Reply
  169. Erin says

    January 29, 2019 at 12:10 pm

    5 stars
    I love raspberry jam, and now love that there is a keto version! Chia seeds are just kind of magic

    Reply
  170. Toni says

    January 29, 2019 at 12:42 pm

    5 stars
    I tried it and it was so good! So easy to make too!

    Reply
  171. Sarah Skaggs says

    January 29, 2019 at 12:53 pm

    5 stars
    Chia seeds in jam! Such a good idea!

    Reply
  172. Sabrina says

    January 29, 2019 at 1:43 pm

    5 stars
    This sounds so delicious to keep on hand! Perfect for toast for breakfast.

    Reply
  173. Kim says

    January 29, 2019 at 2:58 pm

    5 stars
    NOw that looks amazing! Thanks for the recipe!

    Reply
  174. Kit says

    March 4, 2019 at 12:57 am

    5 stars
    Thanks for sharing this keto low carb jam! Im planning to start my keto journey and this will definitely help in the process! More keto-friendly recipes please.

    Reply
  175. Kathy says

    April 9, 2019 at 1:52 pm

    Carolyn,
    For those that prefer a “seedless” jam, like moi, I used ground chia seeds. It was delicious. I made strawberry jam, too!
    You are a genius!

    Reply
  176. Maureen says

    June 2, 2019 at 12:30 pm

    I’m a bit confused here. The top left corner of the recipe says 16 servings. Near the end it says 20 servings at 1.7 net carbs and at the very bottom the nutritional fact box says 1 serving of 1 tbsp is 1 net carb. Which one is accurate?

    Reply
    • Carolyn says

      June 3, 2019 at 7:49 pm

      Sorry, those notes were from the older recipe. I’ve updated it. So it is 16 servings and each serving is 1 tablespoon.

      Reply
  177. Sandra Boehler says

    July 13, 2019 at 2:41 pm

    Can you use fresh raspberries rather than frozen?

    Reply
    • Carolyn says

      July 13, 2019 at 4:22 pm

      Sure.

      Reply
  178. Anita G. says

    November 18, 2019 at 2:31 pm

    I’m intrigued by this, and am wondering if adding chia seeds to your Low Carb Lemon Curd would work the same? I love that recipe for your lemon curd, and have been wanting to make some kind of chia pudding to have but the kinds I have tried are just gross. The idea of mixing it with your lemon curd sounds delicious, but I don’t know if I should add extra liquid??? Maybe mix the seeds with liquid first then mix with the curd? What do you think?

    Reply
    • Carolyn says

      November 18, 2019 at 3:25 pm

      I would say you would definitely need the extra liquid. I think yes, mix water in first and then the curd.

      Reply
      • Anita G. says

        November 19, 2019 at 2:29 pm

        great! Thanks, I will definitely be trying that!

        Reply
  179. Patty in CO says

    December 5, 2019 at 8:29 pm

    I just made a batch of this Raspberry Jam (with raspberries I got for 77 cents ….great deal, so I bought 6 of them). However, after I measured out the chia seeds, I ground them up really fine in a coffee grinder til they bacame a powder and then added them to the mixture because I wanted to use it as a smooth jam to a brie appetizer I was making. OMG!!! It was heavenly! If you don’t like the “seedy” consistency of chia, definitely grind them up….they still firm up the jam just fine. Thank you so much Carolyn for this recipe! Just received your new Baking Book and haven’t even gotten to all the recipes, but love it already! The tips you share are invaluable for all of us diabetic/KETO folks. This book is one of a kind and SO helpful with the baking process! So glad to help support all your hard work and love that you put into each of your recipes.

    Reply
    • Carolyn says

      December 5, 2019 at 8:31 pm

      That sounds amazing!

      Reply
  180. Nisha Ajaz says

    May 1, 2020 at 5:44 am

    I just made this. It came out perfect! Thank you for the recipe.

    Reply
  181. 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
  182. 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

Trackbacks

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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