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I was searching for a recipe for home-made jam and found this amazing, simple & extra quick recipe at healthylivinghowto.com using wild blueberries and chia seeds for home-made jam!
I knew chia seeds could be used in smoothies or baking, but I had no idea I could use it in jams. It works amazingly well as a thickener and adds no extra carbs. Almost all carbs in chia seeds come from fiber and there are many health benefits: chia seeds are a good source of omega 3 fatty acids, antioxidants, vitamins and minerals.
Once you make this sugar-free jam, make sure to also check out my Strawberry & Rhubarb Parfait (6.7 g net carbs) and Strawberry & Rhubarb Panna Cotta (5.6 g net carbs)!
Hands-on Overall
Serving size 1 tbsp/ 20 g/ 0.7 oz
Nutritional values (per 1 tbsp/ 20 g/ 0.7 oz)
Net carbs0.9 grams
Protein0.4 grams
Fat0.4 grams
Calories10 kcal
Calories from carbs 43%, protein 17%, fat 40%
Total carbs1.7 gramsFiber0.8 gramsSugars0.6 gramsSaturated fat0 gramsSodium1 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium44 mg(2% EMR)
Ingredients per jar (makes about 320 g/ 11.3 oz)
Instructions
- Wash and clean the rhubarb and strawberries. For bright red jam, I used pink rhubarb but if you use green rhubarb, the jam will be dark orange.
- Slice them into medium-small pieces and place them in a small pan. Add water and bring to boil over medium heat. When the fruit starts to get soft, remove from the heat and mash with a fork into desired consistency.
- Add stevia and mix in well.
- Add chia seeds, ground ginger, cinnamon and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm. Mix before using.
- Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 5-7 days or preserve for longer.
- Use just like any jam and serve with full-fat yogurt, sour cream, coconut cream, or add to any baked keto cakes as topping.
Strawberry & Rhubarb Jam
Step by Step
Ingredients
Instructions
- Wash and clean the rhubarb and strawberries. For bright red jam, I used pink rhubarb but if you use green rhubarb, the jam will be dark orange.
- Slice them into medium-small pieces and place them in a small pan. Add water and bring to boil over medium heat. When the fruit starts to get soft, remove from the heat and mash with a fork into desired consistency.
- Add stevia and mix in well.
- Add chia seeds, ground ginger, cinnamon and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm. Mix before using.
- Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 5-7 days or preserve for longer.
- Use just like any jam and serve with full-fat yogurt, sour cream, coconut cream, or add to any baked keto cakes as topping.
Nutrition (per serving, 1 tbsp/ 20 g/ 0.7 oz)
Calories10kcal
Net Carbs0.9g
Carbohydrates1.7g
Protein0.4g
Fat0.4g
Saturated Fat0g
Fiber0.8g
Sugar0.6g
Sodium1mg
Magnesium3mg
Potassium44mg
Detailed nutritional breakdown (per 1 tbsp/ 20 g/ 0.7 oz)
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