Sugar-Free Blackberry Chia Jam

Sugar-Free Blackberry Chia JamPin recipeFollow us 48.8k

Chia seeds are amazing. These tiny little seeds are packed with fibre, omega-3 fatty acids and are low in net carbs. They are perfect for making low-carb jams where they act as thickening agent, because they can absorb up to 12 times their weight of liquid when soaked. Apart from berry jams, I use chia for making keto puddings, healthy breakfast smoothies, grain-free cereal and crackers. Ground chia seeds can even be used for thickening sauces or in low-carb tortillas. If you search "chia" on my blog, you will find all the recipes using them.

Just like chia seeds, blackberries are low in sugar and net carbs. A cup of blackberries only contains about 6 grams of net carbs which is even less than other berries. August-September is the best time to pick them. The only drawback is that they don't last fresh for long, no more than 2-3 days when refrigerated. Every year, we pick 10-20 pounds of blackberries, most of which I either freeze or turn into chia jam and preserve in jars.

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Note for KetoDiet users: Nutrition facts for this recipe will be added to the KetoDiet database in the next update. You will be able to use it as a quick ingredient when creating custom meals.

Hands-onOverall

Nutritional values (per 1 tbsp, 20 g / 0.7 oz)

0.9 grams 1.3 grams 0.5 grams 0.5 grams 0 grams 14 calories
Total Carbs2.2grams
Fiber1.3grams
Net Carbs0.9grams
Protein0.5grams
Fat0.5grams
of which Saturated0grams
Energy (calories)14kcal
Magnesium and Potassiumtrace

Macronutrient ratio: Calories from carbs (39%), protein (19%), fat (42%)

Ingredients (makes ~ 2 ¼ cups / 540 g)

Instructions

  1. Place the blackberries and lemon juice in a saucepan. Bring to a boil over a medium heat. Sugar-Free Blackberry Chia Jam
  2. Cook for just a few minutes until softened and use a fork or a potato masher to crush the blackberries. Take off the heat. Sugar-Free Blackberry Chia Jam
  3. Add the sweeteners (I only used Erythritol). Sugar-Free Blackberry Chia Jam
  4. Then add the chia seeds, combine well and let it sit on the kitchen counter for 20-30 minutes or until cooled. Sugar-Free Blackberry Chia Jam
  5. Enjoy just like your favourite jam; with full-fat yogurt, creamed coconut milk or with butter on a slice of keto bread. Keep refrigerated for 5-7 days. Sugar-Free Blackberry Chia Jam

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Comments (10)

i am assuming that you can use different kinds of berries? I just bought (winter in michigan... so no fresh picking here!) a bunch of raspberries, blackberries, blueberries, and strawberries and was going to make a mixed berry jam for my toddler ( just starting keto sorry for all the comments just full of questions! I already bought your fat bomb cookbook and you ketodiet cookbook!)

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Thank you Cat! Yes, you can use any berries - raspberries, strawberries or even blueberries will all work Smile

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Hi, since I know I won't be able to consume the whole 2 1/4c of jam within 7 days, do you think if I freeze half, and defrost bits at a time, that it will keep?

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Yes you can freeze it or preserve it. I spoon it in an ice-cube tray, freeze and than empty the frozen berry cubes in a container or a freezer bag. You can let it defrost overnight in the fridge.

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I do alot of canning and wondercan you can this jam?

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Yes you can can it or freeze it in an ice-cube tray. That's what I did with the double batch I made last time Smile

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How long will this keep once it's prepared and where should it be stored? Thanks.

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Thank you - just added. It will last for up to 7 days in the fridge (sealed).

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A while back to make freezer room I cooked down, strawberries, raspberries and rhubarb.  Just cooked down, nothing added. Do you suppose I could adapt those frozen, cooked fruits to this recipe? I'm not keto (YET lol, I'm being convinced tho) but the Chia addition is genius for thickening. Would have never thought of it.  How many Tb Chia would you suggest for 8 oz froz fruit? I could work out the sweetener and lemon. Thank you so much,  PS I have 12 jars of stuff frozen,

Reply

Hi Judy, it depends on the water content in different types of fruit. When I use raspberries, I only add 3 tablespoons of chia seeds for every 3 cups of raspberries + 3 tablespoons of water or lemon juice.  
Here's a similar recipe with strawberries & rhubarb and I only used 2 tablespoons of chia seeds + 2 tablespoons of water: Homemade Strawberry & Rhubarb Jam
This recipe is quite different because I used more water and cooked the cherries for 10 minutes to reduce the liquid: Dark Cherry Chia Jam
I think that the best way to fine-tune the amount of chia seeds is to start with 1 -2 tablespoons per 8 oz of fruit + 1-2 tablespoons of water or lemon juice, and add more if needed. Keep in mind that it will take up to 30 minutes for the chia seeds to soak. I hope this helps!

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