Keto Chia Blackberry Jam
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This Chia Blackberry Jam is a low carb eater’s dream come true.
This jam is a luscious treat that you don’t have to deny yourself. Two tablespoons contains only 1 net carb.
Enjoy it on toast, pancakes, PB&J Sammies and whatever else you would normally have it with.
This recipe is picky teen approved and she says she actually prefers the Homemade Low Carb Jams to the store bought stuff these days (yay!). This blackberry jam is perfect with this Keto English Muffin Recipe too.
🥘Chia Blackberry Jam Ingredients
8 oz Blackberries ~ Fresh or Frozen
I prefer to eat (expensive) fresh blackberries and use the frozen berries for jam.
Unless you are growing your own or have access to a ton of blackberries this is what I would recommend.
2 tbsp Chia Seeds
The chia seeds gel and eliminate the need for gelatin in this recipe. They’re also an amazing source of fiber and I try to squeeze this super food into my diet wherever I can.
In fact, yesterday I tried this Lemon Chia Pudding Recipe by Simply So Healthy and it was a lemony sweet taste extravaganza.
You should check out this recipe and their site. They are a freaking adorable Mother/Daughter food blogging team with some fantastic recipes and a lot of nutritional savvy.
1/4 cup Allulose * or more to taste
I still list erythritol in my recipes because it has become more common, isn’t bad for you and is less expensive than my newest favorite sweetener…Allulose. Use it if you have it.
Try it if you aren’t afraid to fall in love with it (it’s pricey and I only bought it because I’m a food blogger and I have a good excuse for spending that kind of dough on sweetener.)
You can find it here . It isn’t in most regular grocery stores yet.
If you are new to the Low Carb WOE (way of eating), check out this post about low carb sweeteners. You’ll be able to make more informed decisions about the potential side effects of some of the products on the market after reading it.
2 tbsp Lemon Juice *or 1 tsp citric acid ~ to taste
I love using citric acid in these types of recipes instead of lemon juice but not everyone has it in their pantry.
I live in the High Rocky Mountains and by the time lemons get here they are sort of…meh sometimes.
Besides, citric acid has a TON of uses around the house. Check them out!
👩🏽🍳 Chia Blackberry Jam Instructions
Add blackberries to a pan over low heat. Cook until soft and berries release juice. About ten minutes for fresh berries. Frozen berries take about 20 minutes.
You don’t need to add any water to the pan. If you decide that it’s too weird and you add water anyway, you’ll need to cook the berries a little longer to make sure the water cooks out.
You don’t want your jam watered down.
Turn off the heat and add lemon juice and erythritol to the mixture.
Crush blackberries using a spoon or fork and mix together again. Use immersion blender if you want it smoother.
I like chunky jam but you can smooth it out if you want to.
Add Chia seeds and mix. Allow to cool before putting the jam in a jar.
Just leave your jam uncovered in the pan on the stove or put the pan in the fridge.
Leaving it uncovered is important to let the last of the steam escape and keep you jam from being watery
Store in a glass jar in the fridge for 5-7 days.
💭 Chia Blackberry Jam Recipe Tips:
- A pinch of red pepper flakes turns this Chia Blackberry Jam into a spicy treat.
- A bit of basil makes this recipe take on a savory note and it makes an awesome artisanal replacement for tomato sauce on pizza
(Don’t look at me like I’m crazy lol. I like fancy pizza and fruit and cheese is a great combo.)
- You can freeze this jam for up to two months if you need to. Double or triple the recipe to make it worth your time.
- Canning in a water bath is the preferred away to store Chia Blackberry Jam long term.
You can learn how to can jam right here.
Serve Chia Blackberry Jam with:
- Fluffy Keto Yeast Bread
- Nut and Seed Bread
- Keto Bagels
- Two Minute English Muffin
- French Toast Muffins
- French Toast for Two
- Coconut Bread
- Cinnamon Donut Muffins
- On top of Keto Breakfast Cereal
I think that’s it. The Chia Blackberry Jam Recipe is pretty straight forward.
As always, please let me know if you have any questions or awesome additions/tweaks for this recipe.
Cheers for now friends!
Chia & Blackberry Jam Recipe
- 8 oz Blackberries Fresh or Frozen
- 2 tbsp Chia Seeds
- 1/4 cup Allulose * or more to taste
- 2 tbsp Lemon Juice *or 1 tsp citric acid ~ to taste
- Add blackberries to a pan over low heat. Cook until soft and berries release thier juice. About ten minutes for fresh berries. Frozen berries take about 20 minutes.
- Turn off the heat and add lemon juice and erythritol to the mixture. Crush blackberries using a spoon or fork and mix together again. Use immersion blender if you want it smoother.
- Add Chia seeds and mix. Allow to cool before putting the jam in a jar.
- Store in a glass jar in the fridge for 5-7 days.
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The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Are you new to Keto?
If you need some help getting started we’ve got you covered. There are a ton of really helpful tips right here in the Keto Tips.
This is an amazing treat! Thanks so much. I ordered the citric acid and you are right about it. So good.
Hey Annissa! Layered with the lemon chia pudding…OMG. I bet it would look as gorgeous as it tastes too. I need to go get some more lemons!
Thanks so much for your kind words! This jam would be perfect layered in with our lemon chia pudding…on second thoughts, I could just eat this jam by itself!