Instant low carb raspberry jam

Instant low carb raspberry jam

Yes, there is such a thing as low carb jam! And we can’t wait to tell you how to whip some up. Naturally sweet raspberries combined with chia seeds and just a pinch of vanilla create a beautifully intense spread. And guess what? It has about 10% of the carbs in regular jam.
August 16 2016 by , photo by , nutritional review by in Recipes, Condiments, Dessert

Instant low carb raspberry jam

Yes, there is such a thing as low carb jam! And we can’t wait to tell you how to whip some up. Naturally sweet raspberries combined with chia seeds and just a pinch of vanilla create a beautifully intense spread. And guess what? It has about 10% of the carbs in regular jam.
USMetric
4 servingservings

Ingredients

  • 4 oz. (1 cup) 110 g (210 ml) fresh raspberries
  • 1 tbsp 1 tbsp chia seeds
  • ¼ tsp ¼ tsp vanilla extract
  • 3 tbsp 3 tbsp hot water
This recipe has been added to the shopping list.

Instructions

  1. Mix chia seeds and water in a tall beaker. Let cool a little.
  2. Add raspberries and vanilla. Mix with an immersion blender.
  3. Pour into a glass jar and serve with pancakes, chia pudding or oatmeal.

Tip

You can use frozen berries, but let them thaw first for best results. Feel free to use other berries for chia jam – strawberries, blueberries, blackberries, red currants, cranberries or fruits like diced mango or kiwi.

Goes great with

Keto PancakesKeto Pancakes
Chia PuddingChia Pudding

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,333 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

17 comments

  1. 1
    Barbara Simoes
    July 28 2016
    Funny! I have 50 blueberry bushes, and while they are in season, I want to use some...most I give away. I have a wonderful "pancake" recipe that I use (the main ingredients are flaxseed meal, coconut and sour cream!) and I was making a "syrup" that has butter and maple extract, but I wanted a change, because it would solidify when refrigerated. I kept the same idea, though, and melted a stick of butter and then added anywhere from a pint to a quart of berries. (My bad: I do also add Swerve in small quantities. ) This sauce is always ready, and I don't have to heat it back up to get it so it's not a solid brick. I use it on an easy cheesecake recipe that I make once in a while. Sometimes, I just go in and have a spoonful of blueberry sauce in the middle of the afternoon, and that will tide me over. The most important thing I've found is that I need to have things ready when I get hungry. This has kept me honest and on LCHF without veering off: a handful of nuts, a bite of cheese, a few olives or a glass of almond milk with a splash of vanilla and I'm good to go. I love how I feel sated with this "diet," yet when I get hungry, it seems to come on remarkably fast and deep! That is the only time when my resolve wavers. If I don't eat soon, bad things could happen!
    Reply: #2
  2. 2
    Reply to comment #1 by Barbara Simoes
    Apicius
    August 18 2016
    My guess is that there is insufficient fat in your diet? To reduce the fast and deep hunger. Perhaps more fat improves fat burning process...better keto adaptation?
  3. 3
    Peggy
    August 25 2016
    Ready for a treat? Toast one of the low carb rolls (recipe found on Diet Doctor), spread with a little butter and a generous amount of full-fat cream cheese, and drizzle with some of this raspberry jam. Close your eyes, and you can imagine that you are eating a decadent raspberry-cream pastry bought fresh at a French bakery. Yep, it's that good. I did add a little erythritol to the jam to sweeten it up.
  4. 4
    Barbs
    September 25 2016
    Does anybody know how long this keeps for in an airtight container in the fridge? I made some with local damsons as they are a very seasonal fruit here in the UK and aren't in the shops for very long and I really like their tart taste :)
  5. 5
    Keith Hutchinson
    April 19 2017
    50/50 mix of raspberries and blueberries is lovely, not too tart, easy to do even I can make it! So much better than normal jam.
  6. 6
    Emma
    March 11 2018
    How long does it stay fresh in the fridge?
  7. 7
    Kevin
    April 21 2018
    Looks like this may satisfy my PB & J craving. Will definitely try!
  8. 8
    Ana
    May 26 2018
    Raspberrie 110g is 5.5 net carbs ! One tablespoon chia is like 10g i think and i have chia that is listed as 3.8 net carb ( 100g ) so its 5.9 net carbs ÷4 , am i missing something in vanilla maybe bcz its not 2 net g per serving?
  9. 1 comment removed
  10. 10
    Becca
    February 18 2019
    Thank you for sharing! How long can this be kept in the fridge? And can it be frozen? Thanks :)
    Reply: #11
  11. 11
    Reply to comment #10 by Becca
    Kristin Parker Team Diet Doctor
    February 19 2019

    Thank you for sharing! How long can this be kept in the fridge? And can it be frozen? Thanks :)

    Most items like this are good in the fridge for up to a week and yes, they can be frozen.

  12. 12
    Rowena
    March 23 2019
    I wonder what you mean by a "hand blender."

    I'm assuming not an electric blender or a stick blender as it would chop up the chia and raspberry seeds.
    I used a spoon and mixed fairly vigorously for a while. it looks like the picture.
    Could I have used a hand whisk or a hand egg beater? I'm probably just lost in translation on the other side of the world.

    Reply: #13
  13. 13
    Reply to comment #12 by Rowena
    Kristin Parker Team Diet Doctor
    March 25 2019

    I wonder what you mean by a "hand blender."
    I'm assuming not an electric blender or a stick blender as it would chop up the chia and raspberry seeds.
    I used a spoon and mixed fairly vigorously for a while. it looks like the picture.
    Could I have used a hand whisk or a hand egg beater? I'm probably just lost in translation on the other side of the world.

    Yes, a stick blender, also known as a hand blender or immersion blender will work well as you want to break down the berries for a jam consistency.

  14. 14
    Jan
    July 1 2021
    I have a terrible reaction to even small amounts of Chia. Would Xanthan or gelatin work to achieve consistency needed? Any other suggestions to thicken without chia?
    Thanks for such easy and delicious recipes!
    Reply: #15
  15. 15
    Reply to comment #14 by Jan
    Kristin Parker Team Diet Doctor
    July 1 2021

    I have a terrible reaction to even small amounts of Chia. Would Xanthan or gelatin work to achieve consistency needed? Any other suggestions to thicken without chia?
    Thanks for such easy and delicious recipes!

    While we have not tested other thickeners in this specific recipe, you may find this guide helpful.
    https://www.dietdoctor.com/low-carb/recipes/how-to-thicken-keto-and-l...

  16. 16
    Dawn
    June 18 2022
    Has the Diet Doctor Team ever thought about doing a video on canning? I think it would be cool to learn how to can your own sugar free versions of favorite foods.
    Reply: #17
  17. 17
    Reply to comment #16 by Dawn
    Kerry Merritt Team Diet Doctor
    June 20 2022

    Has the Diet Doctor Team ever thought about doing a video on canning? I think it would be cool to learn how to can your own sugar free versions of favorite foods.

    Thanks for your suggestion, Dawn! I will pass it on to our team.

  18. 18
    Deb D
    May 3
    I made this tonight as a topping for the Oven Baked Low Carb Spanish Cheesecake. https://www.dietdoctor.com/recipes/oven-baked-low-carb-cheesecake

    I didn't have chia seeds, so used the same quantity psyllium husk, with a little more water and that worked fine. I also used frozen raspberries, partially thawed, as fresh ones aren't in season in New Zealand at the moment.

    As I don't have a stick / immersion blender, I used an electric one, which was a bit of a challenge for it. I did have to keep stopping and stirring until it eventually reached the right consistency. What I love that it is instant (and tasty)... I said to my elderly mother, "Look, I've just made jam and I didn't need to add all that sugar or stand over the preserving pan stirring like we usually do!"

    Combined with the cheesecake, the whole dessert was a huge hit with my family. <3

Leave a reply

Reply to comment #0 by

.