Print Friendly, PDF & Email


2 half pint jars


0 hours 5 mins


0 hours 20 mins


0 hours 25 mins

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


6 Cups fresh raspberries

½ Cup Swerve or Lankato Monk fruit Sugar substitute

Pinch of salt

⅓ cup chia seeds

½ Cup of water


1. In a large saucepot combine half of the berries, water and sugar substitute. Bring just to boiling, stirring frequently; reduce heat. Simmer, uncovered, 5 minutes. Remove from heat.

2. Lightly mash berry mixture with a potato masher or fork. Stir in the remaining berries, the salt and the chia seeds. Bring just to boiling and then reduce heat. Simmer uncovered for 10 minutes or until thickened. Remove from heat.

3. Ladle jam into half-pint jars or freezer containers, leaving a 1/4-inch headspace. Jars can be stored in the refrigerator for up to 3 weeks. If you put the jam in freezer containers, the jam will last up to a year.

Pin It on Pinterest

Share This