This Quick Sugar-Free Blackberry Chia Seed Jam takes just 10 minutes! It's a low-carb alternative to traditional jam and needs no processing or special equipment. Keto, Paleo and Vegan.
Jam in 10 minutes? As unbelievable as it sounds, this Sugar-Free Blackberry Chia Seed Jam can be made that fast.
And besides being absolutely delicious, it has no refined sugar. If you're avoiding weight gain from spikes in your blood sugar and trying to reduce sugar in your diet, this is your jam!
I gave up making jam years ago. The traditional long-boil berry jam recipes often call for 9 cups of berries and 6 cups of sugar. 6 cups! I just couldn't see the point in making anything with that much sugar, so I gave up my annual summer jam-making and we got used to not using jam.
This chia seed jam, however, is a great alternative when we just want a small amount, and it's low-carb! You might also like this Blueberry Basil Chia Seed Jam. It's makes a great savory appetizer with cheese, crackers, on crostini or as a topping for baked Brie.
Why should you make this Chia Seed Jam?
The Ancient Mayans and Aztecs knew about the health benefits of chia, and these little seeds have made a comeback in modern civilization in the recent years. Chia seeds are rich in Omega-3's, antioxidants, protein and fiber. They make a healthy addition to smoothies, overnight oats, baked oatmeal, pudding, and bars, like these Chocolate Cherry Chia Oatmeal Bars.
Keto-friendly Blackberry Chia Seed Jam
If you're following a ketogenic diet for health reasons, or for weight loss, you'll know that sugar of any type (granulated, honey, maple syrup, agave, brown rice syrup, etc.) has too many carbohydrates. You'll also know that the carb count of most fruit is too high for this diet as well, but that small amounts of blackberries, raspberries or strawberries are fine.
I chose blackberries for three reasons. First, because they have a very low carbohydrate count. Secondly, because they have recently been considered by some to be a new "superfood!" Just look at the nutritional benefits of blackberries!
Blackberries
- are rich in Vitamin C
- are an excellent source of fiber
- contain high levels of antioxidants
- are an excellent source of Vitamins K and A
- may even promote brain health
And the third reason? They grow wild here in late summer and we can fill buckets with fresh berries every time we go for a walk or a bike ride!
How to Make Sugar-Free Blackberry Chia Seed Jam
So easy!
- Combine 2 cups of berries and a little lemon juice and put in a large saucepan over medium heat.
- Bring to a boil, then let it simmer for a few minutes until the berries begin to break down.
- Remove the pan from the heat and stir in 2 tablespoons of sweetener.
- Add 2 tablespoons of chia seeds, stir, then remove from the heat and let stand. The chia seeds will soften, create a gel and work almost magically to set the jam in about 15 minutes, very much like sugar and pectin do in a traditional jam recipe.
I used Monkfruit sweetener with erythritol to keep this jam low-carb. If you're not following a ketogenic diet, you can use honey or maple syrup. The amount you'll need will depend on the sweetness of your berries. If they're super sweet, you won't need any!
How long will this Chia Seed Jam keep?
You can keep it for a week or two in the fridge, or you can freeze it. I usually make four small jars and freeze two of them.
If I don't eat bread, why would I want jam?
If you're on a diet that excludes grains or gluten, sometimes you might miss having a slice of toast and jam or a peanut butter and jam sandwich. We like these Low-Carb Keto Mini Buns as a grain-free substitute for bread products. You can also mix this jam with yogurt, or layer it with yogurt and grain-free granola to make a quick and easy breakfast parfait.
Make someone happy today with a jar of this Sugar-Free Blackberry Chia Seed Jam!
Quick Sugar-Free Blackberry Chia Seed Jam
Ingredients
- 2 cups blackberries or raspberries
- 2 tbsp lemon juice
- 2 tbsp low-carb granulated sweetener such as monkfruit with erythritol or Swerve
- 2 tbsp chia seeds
Instructions
- Mash berries with lemon juice in a large saucepan over medium heat. Bring to a boil, then simmer just until the berries have softened.
- Remove from heat and stir in the sweetener and chia seeds. Let stand for 10 minutes or so until the chia has swelled and thickened the berry mixture.
- Store covered in the refrigerator for up to a week, or freeze in air-tight containers.
Nutrition
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Jackie says
Congratulations on your 500 posts, Elaine! My recipe file is fatter because of you. 😁
Perfect timing for this recipe There are still some juicy blackberries on our bushes and you did mention peanut butter and jam, didn't you?? One question: is it possible to buy the monkfruit sweetener locally? Thanks!
Flavour & Savour says
Thanks so much, Jackie! Yes, the monkfruit sweetener is available in local stores or from Amazon. I use either Lacanto with monkfruit and erythritol or Swerve. Enjoy the jam!
Karen Mosier says
Instead of chia seeds, could u use jalapenos to spice things up? When would u add them if so. Thank you.
Flavour & Savour says
Great idea to add jalapeños, Karen! I think I would add them just after you bring the mixture to a boil. Let them simmer in for awhile. However, you won't be able to add them instead of the chia seeds. The chia seeds act to thicken the jam and cause it to gel, just like pectin does in jam made with sugar. Hope this helps!
Tara says
This looks really good, I plan on making it tomorrow. I just wanted to make sure that a serving is 1 tablespoon and the recipe makes 96 servings? With 2 cups berries it would be 96 teaspoons or 32 servings at 1 tablespoon.
Flavour & Savour says
Hi Tara, Thanks so much for catching that typo. This recipe makes 1.5 cups of jam from 2 cups of berries. 1.5 cups is equivalent to 24 tablespoons, so I think I had made a typo. In any case, I have corrected and recalculated the nutritional information. Enjoy the jam!
Rebekah Elisabeth Van Vlack says
This looks great!! Is there a way to can this instead of freezing it?
Flavour & Savour says
I wish there was! However, jams made with chia are not suitable for canning. This post explains it well: https://www.thespruceeats.com/chia-james-not-safe-for-canning-1327440 Hope you like the jam anyway!
Gayle says
Have you tried canning with monk Lakanto?
Flavour & Savour says
Hi Gayle,
I haven’t tried canning with it. I’m not sure how it would react. It’s a great substitute for sugar in baking and smoothies and anything else I used to use sugar in, but I haven’t tried canning with it. Thanks for your question!
Kay says
Would strawberries or blueberries work for this recipe? I know it would change the carb count you have listed but just wondering if I could switch up the berries? Thanks for this recipe!
Flavour & Savour says
Hi Kay, Absolutely! Any berries will work beautifully with this recipe. Enjoy!
Judy says
I am excited to try your recipe. Is it possible to use frozen fruit in this recipe?
Flavour & Savour says
Hi Judy, Yes, absolutely. I use frozen blackberries that I picked in the summer. Enjoy!
Jill Fisher says
I'm wondering if I could adapt this recipe to make seedless blackberry jam for my kids. What if I cooked blackberries briefly as you mentioned in your recipe, puree in blender, strain out seeds with sieve, add chia seeds and blend once again with lemon juice and honey if needed (my kids love chia seed chocolate pudding if I puree in blender after adding chia seeds.) We just discovered wild blackberries beginning to ripen on our property so excited to find this recipe during a time of sheltering in place! Also, would bottled lemon juice work as well as fresh?
Flavour & Savour says
That sounds like a great idea, Jill. I know some kids don't like the texture of seeds, so I'll bet they'll love this once you strain and blend it. Bottle lemon juice usually works fine, but sometimes it imparts a metallic flavour. I use an organic bottled lemon juice in some recipes that works for me. Enjoy! Let me know how your jam turns out!
Jill Fisher says
I made some seedless Blueberry Chia Jam with our frozen wild blueberries from last year! I couldn't wait to try the seedless idea with blackberries (they're still ripening). We all LOVED it on biscuits this morning! Made a beautiful thick spreadable jam, but honestly after one try I contemplated eating it with a spoon and calling it Blueberry Pudding! I sweetened with 2 1/2 TBSP local honey as our blueberries are on tart side. Amazing how fast it set-up when blending chia seeds in blender! Better yet, I love the idea of making healthy jam with only four fresh ingredients: wild berries, lemon juice, chia seeds, and local honey!
Flavour & Savour says
Hi Jill, What a treat for you and your family! I'm like you--love using wild berries and local honey. Thanks so much for letting me know how it turned out! And thanks for your 5 stars, too.
Debbie Trahan says
This recipe was quick and easy! My husband loved the flavor and did not know the chia seeds were in there! I think next time I might add some Psyllium Fiber as well. Have you tried this and should I adjust any liquid?
Flavour & Savour says
Hi Debbie, That's great to hear that your husband loved this jam. I haven't tried it with psyllium. If you do, I'd love to hear your results. The last time I made this jam, I used raspberries. To get rid of the seeds, I blended it in my Vitamix. It came out more like "jam butter" but it was delicious and there were no annoying seeds. I suspect that the blender pulverized the chia seeds as well, resulting in a thicker jam.