This is by far the easiest sugar-free raspberry jam I’ve ever made. I love making this in the summer when the berries are ripe and delicious. I’ll make small batches of this and put it in small jars as gifts for friends and neighbors. They always love it.
Are you wondering about the chia seeds in this recipe? Well, chia seeds plump up when wet and will help thicken the jam. They are really good for you too so it gives the berries a little nutritional boost. Not that they need it. Raspberries have amazing health benefits and are packed with fiber. They are a good source of vitamins, minerals, and antioxidants. They are particularly high in vitamin C, manganese, and dietary fiber, which are all essential for overall health and well-being. They are also high in antioxidants which are said to promote heart health. I personally eat a bowl of berries every morning. I love the flavor but I also think of it as medicine. Just plain good for you. So, when you combine raspberries and chia seeds, you are just getting a double whammy of yummy and healthy.
Want to know more about chia seeds? Here are some frequently asked questions and answers about this powerhouse seed.
Chia seeds, in my opinion, have no real taste. I personally add them on salads, mix them in with my everything bagel seasoning, and add it to yogurt and smoothies when I make them. I’ve also added them to stews and my easy healthy turkey chili and my healthy coleslaw.
To get started, add about half the rinsed berries to a large pot. Add the water and sugar substitute. I like Lankato Monk fruit for this but Swerve works too. Neither have any aftertaste. Both taste great and dissolve well in this recipe. Bring the mixture to boil, stirring frequently to keep things moving. Simmer uncovered for about five minutes and then remove from the heat.
Now, you’ll want to mash the berry mixture. I use a potato masher. Once you’ve got a chunky consistency, add the rest of the berries, the salt and the chia seeds. Stir everything together. Put back on the heat and bring to a boil again.
Reduce the heat once it comes to a boil and simmer uncovered for 10 minutes until the jam thickens. Remove from the heat and let cool a bit before ladling the jam into the jars.
You can see how the chia seeds have thickened up the jam without any other thickener or additional sugar products. So, besides being delicious, it is also really good for you.
This recipe can easily be doubled or tripled. Just multiply the ingredients equally.
I often get asked if you can substitute frozen raspberries. Yes, absolutely. But, if you have fresh, definitely use them since you’ll have more texture and, of course, the flavor can’t be beat.
You could also use other berries like strawberries and blackberries.
Making the jam is simply adding all the ingredients to a pot and cooking it down. Then, you just ladle it into half-pint canning jars and refrigerate or give as gifts. So simple. If you like this recipe, be sure to try some of my other favorite fruit jams and sauces:
Sugar Free Raspberry Jam
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 Cups Fresh raspberries
- ½ Cup Lankato Monk fruit Sugar substitute
- Pinch of salt
- ⅓ Cup Chia seeds
- ½ Cup of water
Instructions
- In a large sauce pot or dutch oven, combine half of the berries, water and sugar substitute. Bring just to boiling, stirring frequently; reduce heat. Simmer, uncovered, 5 minutes. Remove from heat.
- 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.
- 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.
