Last month, I made a recipe for raspberry jam bars that called for homemade raspberry spread. The spread was SO addictive, with vibrant flavors, tang, and sweetness.
I’d been dreaming of making that spread again, but it required quite a bit of sugar. I figured I could likely recreate the recipe by cutting down added sugar, and leaning on the natural sweetness from raspberries.
When I Googled “low sugar,” “no sugar,” or “reduced sugar” raspberry jam, most of the recipes still used a heap of white sugar.
This recipe is truly low sugar, and has no added white sugar. It’s a little tart, sweet, and trust me when I say you won’t miss the white sugar.
My low sugar raspberry chia seed jam is perfect on top of waffles, spread on toast, mixed into yogurt, or even as a topping for vanilla ice cram.
What’s in Low Sugar Raspberry Chia Seed Jam:
- Fresh or frozen raspberries. For this recipe, I used one 12 ounce bag of Wyman’s raspberries. If you’re using fresh, it would be about 1.5 pints.
- Lemon. Used for fresh squeeze lemon juice and zest.
- Gelatin. I used Knox brand.
- Honey. This helps to balance the tartness from the raspberries.
- Vanilla. Compliments the natural sweetness of raspberries, providing a touch of warmth and depth.
- Chia Seeds. They contribute to the jam’s texture and thickness.
How to Make Low-Sugar Raspberry Chia Seed Jam:
- Bloom the gelatin: Pour lemon juice in a small, microwave safe bowl. Sprinkle the gelatin on top of the lemon evenly.
- Cook the raspberries, honey and lemon zest over medium-high heat until it boils.
- Turn to a simmer and cook on low for approximately 20 to 25 minutes, or until the mixture thickens. Note: The spread will thicken as it cools, and also with the addition of the gelatin.
- Heat the gelatin mixture in the microwave (ten second intervals) until fully dissolved. Pour into the raspberry jam and stir to combine. Remove from the heat.
- Add the chia seeds and stir to combine.
- Allow the mixture to cool before transferring to an airtight container or jar.
- This jam should be stored in an airtight container in the refrigerator. The jam will last approximately one week.
- Freezing: To freeze the jam, move it to an airtight container with approximately 1/2 inch of space at the top. When you’re ready to use it, allow it to defrost in the refrigerator for a few hours or overnight.
Substitutions and Modifications:
- If you don’t have honey on hand, you can swap it out for maple syrup.
- If you like it sweeter, feel free to add more honey or a few tablespoons of brown sugar.
- You can swap lime for lemon, but keep in mind the flavor will be a bit different.
- If you like more complex flavors, use a dash of nutmeg, cloves and/or ginger.
- Layer a bagel with cream cheese and top with the jam.
- Serve on a charcuterie board.
- Mix into yogurt or cottage cheese, top with fresh raspberries.
- Use as an ice cream topping.
- Stir into oatmeal.
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Quick Low-Sugar Raspberry Chia Seed Jam
- 1 Small sauce pan
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon gelatin (Knox)
- 12 ounces frozen raspberries (fresh would work fine too, you might just have to reduce cook time)
- 1/2 cup water
- 1 teaspoon lemon zest
- 3 tablespoons (63 g) honey, add more if you prefer it sweeter
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- Pour the lemon juice in a small bowl and sprinkle the gelatin over it (this helps to bloom the gelatin).
- In a small saucepan, add the raspberries, water, honey, and lemon zest. Cook over medium-high heat until the mixture boils. Reduce the heat to medium-low.
- Simmer the raspberry mixture for 20-25 minutes, stirring occasionally, until the mixture becomes thickened (note: It may not appear to be your desired consistency, but it will thicken more after you add the gelatin/chia seeds and allow it to set/cool). Turn off the heat.
- Gently heat the gelatin mixture using a double boiler or microwave until it fully dissolves (10-second increments in the microwave). Be careful not to overheat or boil the gelatin, as it can lose its thickening properties. Pour the dissolved gelatin into the raspberry jam and stir to combine.
- Stir in the vanilla extract and chia seeds. Allow the jam to cool for 30 minutes before transferring to an airtight container. The jam can be stored in the refrigerator for up to one week. You can freeze the remaining jam in an airtight container or plastic bag. Just make sure to leave at least 1/2 inch of space if you're using a container.