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 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. 110 g fresh raspberries
  • 1 tbsp 1 tbsp chia seeds
  • ¼ tsp ¼ tsp vanilla extract
  • 3 tbsp 3 tbsp hot water
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Instructions

  1. Mix chia seeds and water in a beaker. Let cool a little.
  2. Add raspberries and vanilla and mix with a hand 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

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12 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.

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