Instant Low Carb Raspberry Jam
A no-cook, no-added-sugar raspberry chia jam: fresh raspberries, chia seeds, vanilla, and a little water blended into a thick, intensely fruity spread in about 10 minutes. The chia seeds do the thickening, with roughly a tenth of the carbs of regular jam.
Equipment
- Tall beaker or jar
- Immersion blender
- Glass jar
Ingredients
- 4 oz fresh raspberries 1 cup
- 1 tbsp chia seeds
- 1/4 tsp vanilla extract
- 3 tbsp hot water
Instructions
- Soak the Chia: Mix the chia seeds and hot water in a tall beaker. Let it sit a few minutes to cool a little and start gelling.
- Blend: Add the raspberries and vanilla. Blend with an immersion blender until smooth. The jam will thicken as the chia absorbs the liquid.
- Jar and Serve: Pour into a clean glass jar. Serve with pancakes, chia pudding, oatmeal, yogurt, or toast.
Notes
Let the chia and water sit before blending so the seeds gel, for the best texture. If using frozen berries, thaw them first so the jam isn't watery. For a thicker jam, let it rest longer or add a few more chia seeds; thin with a little water if needed. It isn't very sweet (no added sugar), so stir in a low-carb sweetener to taste if you prefer. Works with other fruit too: strawberries, blueberries, blackberries, currants, cranberries, mango, or kiwi. Keeps about 1 week refrigerated (no preservatives), or freeze in small portions.