Quick Low-Sugar Raspberry Chia Seed Jam
This easy fresh raspberry jam is made with no white sugar and can be whipped up in minutes! Perfect for spreading on toast or used as a topping on vanilla ice cream.
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Servings: 16 tablespoons (1 cup)
Calories: 23kcal
Equipment
- 1 Small sauce pan
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from Low Carb Maven's Low Carb Sugar-Free Raspberry Jam.
Nutrition
Calories: 23kcal