Needing a quick and easy jam recipe but do not want a sugar overload? Give this sugar free raspberry chia jam a try!
Sugar free raspberry chia jam accompanies toast, waffles, rice cakes, nut butter sandwiches, and pancakes beautifully, and the recipe for this sugar free raspberry jam is also vegan, grain free, and oil free!
Personally, I love real fruit spreads, and I think they go well with every form of bread, nut butters, and chocolate. However, I do not like the taste of extra-sweet, to the point of tasting artificial, fruit. I do not like fruit flavored candies, drinks, ice creams, or store-bought jams because the fruit flavor is too sweet and does not remind me of real fruit one bit.
Therefore, I decided to come up with a recipe for sugar free raspberry jam! This means that the only sugar in the recipe is what comes naturally from the raspberries– no additives, sugar alcohols, or a day’s serving of sugar in one helping of jam! This sugar free raspberry jam tastes just like you are eating smashed raspberries because that is exactly what you are doing!!
I also used chia seeds in the recipe to boost the nutritional content of the jam by adding protein, fats, vitamins, and minerals, but chia seeds also act as a thickener for the jam because they congeal and form a pudding when they are added to liquid!
Bread is my weakness….So, if you are like me, and cannot think about the sugar free raspberry jam because you are so focused on the delicious vegan, gluten free, and oil free chia flax bread pictured with the jam, here is the link to the bread recipe! Trust me, the bread and jam combo is every bit as good as it looks.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 10 oz. fresh or frozen raspberries
- 1 cup water
- ¼ cup chia seeds
- *optional: 1 tsp pectin powder
- In a medium saucepan, heat the raspberries and water on medium-low, stirring often, until the raspberries and water have combined into one even mixture. As the mixture heats, the raspberries will swell and burst forming a raspberry "soup." The process can be sped up by using the back of a spoon to smash the raspberries.
- Once the raspberries and water have become a raspberry soup, add in the chia seeds (and optional pectin powder) and continue cooking until the jam has reduced by half and is thick and spreadable, about two to five minutes depending on the temperature of the stovetop.
- At this point, the final consistency is up to you, if you like a runnier jam, cook less time and if you like a thicker jam, cook the mixture longer to remove more water from the jam. However, remember that the mixture will continue to thicken a bit as it cools.
- When the jam is at the desired temperature, remove the saucepan from the heat and serve immediately warm or spoon into a container and store in the fridge to use after the jam has cooled.
- The raspberry jam without pectin powder will last about two weeks in the fridge, but the jam with the pectin powder will last three to four.
The serving size and nutritional information are general estimates based upon the ingredient amounts.