I’m picky about the flavors of the sweeteners used in commercial sugar-free jams. So don’t complain, make something better, right? Here’s a delicious jam sweetened with stevia sweetener and thickened with chia seeds. Nutritious (the calcium, iron, magnesium and omega-3s are through the roof), low carb, and purely berry-tasting. Now that’s more like it!
Raspberry-Chia Jam (low carb)
Yield: a little over 1/2 a cup (Eleven 1-tablespoon servings)
7 calories, zero net carbs
1/2 cup + 2 tablespoons frozen raspberries
1 tablespoon water
9-12 drops liquid stevia glycerite (taste as you go)
1/2 teaspoon chia seeds
In a pan, heat the raspberries, water and stevia over medium heat. Cook until the raspberries are soft enough to smash with a wooden spoon. Smash ’em a bit. Take the berries off the heat, stir in the chia seeds, and leave to cool.
Transfer to a jar and store in the refrigerator for at least two hours before using, so the chia seeds have a chance to rehydrate and thicken up the jam.
Note: If doubling this recipe, please note that this jam will only keep well for up to one week, refrigerated.