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.
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.
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?
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.
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
Keto Blueberry Coconut Smoothies
Matcha Chia Pudding
- 8 oz frozen raspberries
- 2 tbsp Swerve Sweetener
- 2 tbsp water
- 2 tbsp chia seeds
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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.
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Remove from heat and stir in chia seeds. Let cool. Transfer to a glass jar and refrigerate 2 to 3 hours to set.
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Keep refrigerated. The jam will last up to a week.
Kathy says
I’ve made chocolate pudding with chia
Midge says
Do you grind the chia seeds first??
Carolyn says
No, you don’t have to grind them. They are digestible in their whole form.
Deborah says
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.
Tammy says
I love Chia Seeds in my Protein Shakes and plan to make pudding
Sommer @ ASpicyPerspective says
Love this raspberry and chia combo! Will have to try this! 🙂
Miranda says
I like to make hot cereal and pudding with chia.
Cheryl says
Looks delicious!
Brian @ A Thought For Food says
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 :-))
[email protected] says
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.
Heather says
Love chai seeds! 🙂
Heather says
We use the seeds in smoothies or puddings.
Lisa Thomas says
I’ve never tried Chia seeds, but have been very curious about them.
Shawn Kretzschmar says
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.
Lucy says
ooooooo, Raspberry Chia jam would be amazing! Now all I wanna do is go pick some raspberries!
Ali the Skinny GF Chef says
That looks scrumptious!! I can’t wait to try it. Raspberry jam is my all time favorite. Thanks for the giveaway! xx
Becky says
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!
gina sutton says
Been wanting to try chia seeds and eat healthy…the jam looks soo good!
Eric says
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!
Carolyn says
I was wondering about that too, whether there was a way to get the gel without the seeds.
Eric says
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.
linda says
I bet the seeds that you’re complaining about are from the raspberries!!!
Heather says
I use black chia seeds in my green smoothies as boost of healthy fats and protein!
Sue in CA says
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.
Esther R. says
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.
Judy says
I make a blueberry pear breakfast compote with chia seeds.
Linda says
I LOVE chia seeds. I put them in my granola recipe. I want to try this jam recipe with chia seeds. Looks wonderful.
galatians 2:20 says
I am going to try with blueberries!
Lora @cakeduchess says
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!
Heather says
I enjoy making pudding with chia seed, and I add them to my smoothies as well.
Katie says
I eat chia seeds everyday! (: Maybe I should try this recipe out.. chia in homemade jam. Sounds delicious and glooopy 😉
Linda says
Used chia seeds in all kinds of recipes and making “oatmeal.” Thanks for the opportunity to win. Jam looks great!
Maria says
I sprinkle chia seeds on my salad every day for lunch!
Marsha Gentry says
I’ve had some chia, but wasn’t sure what to do with it….Now I know! Yeah!
Marilyn says
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!!
Denise Fedor says
I tried strawberry jam with chia seeds. Did not use quite enough seeds. Will try with my fall raspberries!
Jeanelle Arendse says
We put chia seeds in EVERYTHING!
Krista says
We have never tried Chia Seeds, but would love to!
Krystal says
I so miss jellys i will have to give this a go
Sara says
This looks delish! I’ve never had chia seeds before, so I think this will be a perfect recipe to try them in. 🙂
Monica says
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.
Rica says
I used this as a filling in a gluten-free, sugar-free jelly doughnut.
Deanna says
This looks wonderful! I love all of your recipes, but will most definitely have to try out this one!
Ashley G says
I’ve made chia jam before for some strawberry nut bars and I was eating it with a spoon! So yummy!
RoseAnne says
I’ve used chia seeds in pudding (made with coconut milk, unsweetened cocoa powder, and a little honey) and have added them to smoothies.
Js Richardson says
Roseanne, this sounds enticing. Would you please give me your recipe for puddin.
Js Richardson says
Roseanne, this sounds enticing. Would you please give me your recipe for pudding?
Volanta Peng says
I haven’t tried it yet, but I want to!
Allison (Spontaneous Tomato) says
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!
Martha says
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!
Paula Trenda says
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.
Carolyn says
Be brave! Chia is pretty tasty stuff!
Tess @ Tips on Healthy Living says
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?
Kelli says
I’m in Fl and my Publix had a container, the Badia brand (22oz) for $15 🙂
amanda says
I bought some chia after seeing lots of recipes. Wouldn’t you know, this is the first I’ve seen since I got it!
Rebecca says
Haven’t tried it yet, but really want to make some chia pudding.
Lauren at Keep It Sweet says
I’ve been wanting to try a chia seed jam forever, love the color with raspberry!
Marta Brysha says
Thank you, thank you, thank you. I have sooooooo missed jam!
Caroline says
I love chia! I like making pudding.
Karen says
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?
Carolyn says
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.
Amy says
I use it all of the time with vanilla coconut milk for chia pudding and to thicken my overnight oats.
Keith Veilleux says
ch ch ch chia!
Emily @ Life on Food says
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.
Maggie Drake says
I put chia seed in whole wheat bread frequently and sometimes in hot cereal.
Sandi @ Sandi'sAllergyFreeRecipes says
I use Chia in so many things, but my favourite is my Chia Nut Cereal 🙂
kathie says
I made a watermelon frosty with Chia
Alex says
I used Chia seed in an agave lemonade.
Laura says
Love chia seeds! I put them in my oatmeal
tea says
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.
Katie says
I have only just started using them, but I like them stirred into my oatmeal
Ruthann Biel says
I have used chia seeds as an egg substitute when making muffins.
Eat Good 4 Life says
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!!
Michelle says
I’ve used chia seeds in smoothies, granola bars and pudding. 🙂
Iris Gonzalez says
I just love these products, hope to win!
Anthony says
I eat chia almost every morning in my low-carb breakfast “cereal.”
Ivana says
I’ve made chia in puddings in a jar with fruit. Yummy
Kel says
Yes – I mixed it with almond milk. I am definitely trying your recipe!
Trisha says
I’ve made similar with blueberries before, can’t wait to try this one!
Trisha says
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.
tara pittman says
I use it in yogurt every day
Katty says
I love chia seeds in my whole juices! 🙂
Marcia says
That looks great – I haven’t tried them yet. I sure wish I had invented the Chia Pet!!!
Terry Sz says
That jam looks Really good!
Regan @ Cabot says
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!
Katie | Healthy Seasonal Recipes says
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;)
Carolyn says
Haha, if your dad knows about it, everyone must know about it. That made me giggle!
Midge says
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.
Angie J. says
I use Chia Seeds in everything..oats/overnight oats, smoothies, salads, healthy cookies, etc. Love them!!!
Stacy @Stacy Makes Cents says
We like them in overnight oats!
Robin Mureiko says
I can’t wait to try this! What a great addition to the breakfast at our B&B! Thanks for the chance to enter!
Jeanette says
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.
Holly Ellerton says
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!
Linda says
What a great recipe! I have raspberries almost ready for picking and I know what I will be doing with most of them!
Peggy Cole says
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!
monica says
I love chia! I’ve used it in “chia pudding” and as an egg replacer.
Elizabeth Groff says
Ooooooh. Soudns super yummy!!!! Can’t wait to try this recipe out :0)
Carolyn says
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.
Kamila @ Sensual Appeal says
I love to use chia in chia puddings!
Ann Marie B says
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.
Maria Isais says
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!
aimee says
you are a genius! can’t wait to try!!!
aimee says
what size is a serving???
Carolyn says
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.
Allison says
I love using chia seeds on top of cereal or granola and yogurt!
Becca from It's Yummi says
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!
marian says
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 🙂
Shelly says
I’ve never tried them, but definitely want to!
Maggie Drake says
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
Nikki says
I have chia seeds in my overnight oats almost every morning. I like the thickness it gives.
Js Richardson says
I use chia seeds in breakfast oatmeal – keeps me going for hours
Heidi says
I use them in everything!
How do you make the bun you show in the picture?
Carolyn says
It’s just my Almond cake baked in a muffin top pan.
Catherine Griffice says
I use “chia eggs” in many baked goods and for thickening.
Jessica w says
I mainly use them in the no carb cream of wheat for breakfasts, especially now that it will get colder
charlie says
I always sprinkle it on my breakfast – whether thats yogurt and fruit or porridge! Love the extra crunch it gives 🙂
Betty Bender says
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!
barbara n says
I love chia tea
Katie says
I haven’t tried yet but I’ve been really wanting too.
Ditamac says
Another great looking recipe from Carolyn. I haven’t used chia yet but plan to starting with this jam recipe. Thanks
Lisa says
I made chia tapioca pudding, and I also used them in smoothies a couple times.
Donna says
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?
Carolyn says
It definitely has a shorter shelf life so should be made as needed.
Christina M says
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!
Raneem says
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?
Carolyn says
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.
April says
I love chia. I use it in smoothies, puddings, as egg replacements- and sometimes I just eat a big spoonful! Thanks for the giveaway!
gina says
I made some yummy chia pudding
Charlie says
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!
Kiran @ KiranTarun.com says
LOVE chia seeds and the new Bob Red Mill’s packaging. So catchy 😉
Michele says
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!
Theresa says
Looks delicious!!
Sherrie says
Haven’t tried it yet, but this has piqued my interest!
Margot C says
I love chia; I mostly put it in blender drinks
Toni says
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!
Mary says
Never, ever tried them – where have I been? But I do remember ch-ch-ch chia pets 🙂
Alicia H. says
I use chia in my smoothies, it makes a great addition!
Jeanne Willmott says
Have not tried chia yet but am anxious to try!!
Adrienne @ Whole New Mom says
I love chia – and mostly we make chia pudding.
Diane (createdbydiane) says
I have had chia in drinks, I just bought some the other day and look forward to using it in some recipes.
Jordan D says
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!
Jess says
I make breakfast cereal every morning with chia. It is delicious! I’m excited to try making jam.
Michele H says
I’ve tried a few desserts with chia and they were great. The jam sounds so yummy! Can’t wait to try it!
Su-sieee! Mac says
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!
aimee says
yum! i added some cinnamon and great lakes gelatin. very happy!!! thank you!!!!
Rebekah says
I just started using chia seeds and have been throwing them in my smoothies 🙂
Valerie G says
What an awesome idea! Thanks for sharing!
Melody Habeeb says
This sounds so yummy. And I have raspberries and chia seeds on hand! Yum!
Yusra says
Just made some blueberry jam with some chia seeds today! I’m running out! 🙁
Caryn Crowston says
I have not yet tried Chia seed. I am excited to try them and this great recipe.
Denene says
I use it in overnight oatmeal.
Katy says
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!
Jessica says
I LOVE chia! I put them in my smoothies and sometimes make chia avocado chocolate pudding 🙂 YUM!
Kris in Alaska says
I’ve heard a lot about chia seed but I’ve never tried them!
Denise says
I would love to try chia seeds. What do they taste like?
Amy says
Never cooked with chia seeds…would love to try them!
Jeffrey says
I add it to my morning oats!
Donna says
Could you ‘can’ this using a hot water bath?
I am trying to learn how to can jellies.
Thanks
Carolyn says
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
Sue in CA says
Who won, who won, who won? 3 winners right? Do tell, inquisitive minds and hopeful winners want to know!
Barbara says
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!
aimee says
i’m not sure if it was the addition of a bit of gelatin but my jam lasted for weeks, unbelievably good!
Carolyn says
Great idea!
Charlotte says
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
Sarah says
This looks so yummy! Could I use the same proportions and sub in blueberries or strawberries or other fruits for the raspberries?
Carolyn says
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.
Josee says
Love the chia jam! Does anyone know the shelf life in the fridge for the jam?
Carolyn says
I’ve kept mine in the fridge for 2 weeks.
Josee says
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!
Jill says
Can you freeze it like freezer jam to preserve it and keep it on hand when needed?
Carolyn says
I’ve honestly never tried…
Kate Brandeis says
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.
Carolyn says
Wow, roasted mangoes! Sounds amazing!
Sibelle says
Très intéressant! Ça l’air délicieux!
Merci pour la recette 🙂
Jana says
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!
Carolyn says
It’s not a double comment and thanks!
Mama Owl says
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! 🙂
Carolyn says
I think liquid sweetener would be fine because it’s really the chia that gels it.
maggie says
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.
Nicole says
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?
Carolyn says
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.
Dot says
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
Jo says
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!)
Carolyn says
Very interesting and worth a try!
Anne o says
Yummy. Made it with strawberries. Having it with toast & ricotta cheese- just about in heaven. Thank you again Carolyn.
Denise S. says
I have been studying your site for hours. This is on my list to make tomorrow with the muffins.
Dorothy says
I just made this again today.. love it on Low Carb ice cream
Farzana Firoz says
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
Farzana Firoz says
Cooled meaning once set in the fridge
Carolyn says
I didn’t have any recrystallization in this jam.
Nancy M. says
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
Carolyn says
It should be good. Really let it gel and don’t use any parts that are more liquidy, if that makes sense.
Jen says
In the photo above, the teacake or muffin that the jam is on looks delicious. What is it and do you have the recipe?
Julie says
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?
Carolyn says
Good question! I have never used them. I think so?
Lisa says
How long will the jam last in the fridge?
Thanks
Carolyn says
About a week.
Sloan says
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.
candace says
loove chia
Sue says
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.
Erin says
I love raspberry jam, and now love that there is a keto version! Chia seeds are just kind of magic
Toni says
I tried it and it was so good! So easy to make too!
Sarah Skaggs says
Chia seeds in jam! Such a good idea!
Sabrina says
This sounds so delicious to keep on hand! Perfect for toast for breakfast.
Kim says
NOw that looks amazing! Thanks for the recipe!
Kit says
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.
Kathy says
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!
Maureen says
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?
Carolyn says
Sorry, those notes were from the older recipe. I’ve updated it. So it is 16 servings and each serving is 1 tablespoon.
Sandra Boehler says
Can you use fresh raspberries rather than frozen?
Carolyn says
Sure.
Anita G. says
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?
Carolyn says
I would say you would definitely need the extra liquid. I think yes, mix water in first and then the curd.
Anita G. says
great! Thanks, I will definitely be trying that!
Patty in CO says
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.
Carolyn says
That sounds amazing!
Nisha Ajaz says
I just made this. It came out perfect! Thank you for the recipe.
Anu says
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.
Maggiesara says
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!
Maggiesara says
Goops, low-CARBING