This paleo and keto chia jam is an awesome way of adding extra fiber and nutrients to your favorite berry jam! The chia seeds will add enough bulk that your berries will go the extra mile, making it a low carb ideal.
Paleo & Keto Chia Jam 🍓
With Your Berry Of Choice!
If you’ve already made our overnight chia pudding, then you know that chia seeds add a lot of bulk. So they really are an awesome way of enjoying your berry jams without going carb crazy, as well as being super easy to whip up.
Think just 15 minutes and 1g net carb per serving.
Chia seeds are awesome, and we’re crazy about them here at gnom-gnom. These tiny Mexican guys pack a whole lot of protein and add a whole lot of oomph. They contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants.
Oh, and this very berry chia jam is a seriously awesome pairing with our mile-high flakey biscuits!
Paleo, Low Carb & Keto Chia Jam
Ingredients
- 2 cups berries of choice fresh or frozen
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons chia seeds or more as needed
- 1-3 tablespoons Swerve or sweetener of choice, to taste
Instructions
- Cook your berries of choice (we love raspberries!) in a saucepan over medium heat until they begin to break down, about 5 minutes.
- Stir in the lemon juice and sweetener of choice (to taste). Mash it down or leave it chunky. Cook for 5 more minutes, remove from heat and stir in the chia seeds. Let stand until it begins to thicken, adding water if needed to thin out until desired consistency is reached.
- Allow to cool to room temperature and store in an airtight container in the fridge for a week or two and in the freezer for up to three months.
Notes
Nutrition
Just wanted to say I’ve made this recipe countless time with fresh and frozen berries, adjusting the quantities to what I had on hand. I love it!
Also have your 2 cookbooks as well as have tried your pasta. You are amazing. Please never stop developing recipes!
Do you think an immersion blender before cooling would be enough to grind the chia seeds and berry seeds at the same time for a smoother texture? (Rather than just grinding the chia, I mean. Raspberry seeds can be a bit much for me, too!)
I wonder if it would also create enough of a “whip” to lower the carb count further? (I guess I can try it and measure volume change, but I’m just getting started on keto for my son with epilepsy.
Another SOLID recipe and so easy! I added more lemon as I like tang. 😉
I just made this recipe using a 12 oz bag of frozen berries (it came out to 2 cups). I then used 2 Tbsp of Swerve confectioners sweetner and 1 Tbsp lemon juice. It firmed up nicely with the chia seeds as it cooled. Can’t wait to use it tomorrow after it sets overnight.
Excellent recipe! I made a small batch of strawberries a couple of weeks ago just to see if it works and it did! My non-keto family loves it, and since then I’ve made it three more times. They didn’t guess this jam had no sugar. It tastes more like lightly mashed fresh berries. Very, very easy recipe! Lots of thanks!!!
Do you have a recipe for chia seeds with peaches for jam?
Turned out perfect.
Had some strawberries on the verge of spoiling if I didn’t act quickly. Of course Gnom-Gnom had a recipe for that. Whipped this jam up real quick because I keep ingredients like ground chia seeds on hands thanks to Paola (think the best hot chocolate recipe in life 😊).
I see a bomb-diggity PB&J in my near future served on the Gnom-Gnom 90-second bread 😋
I made strawberry jam with this recipe. Delicious! I share this site with everyone I know who is low carb or gluten free. There is no other site like yours!
Have you tried this with ground seeds?
You can check with your extension service, but my guess is that they will tell you to pressure can instead of water bath because of the lack of sugar and acid. I frequently pressure can even when “water bath will do” to be on the safe side and the results for things like jam have been fine (pickles get mushy!!)
If this can’t be canned, how long will the jam last?
I had frozen organic blueberries from Costco on hand and they worked great for this recipe! I didn’t have lemon on hand, so I used a packet of True Lemon (it’s crystallized) instead. A light sprinkling of powdered stevia and it was perfect!
Thank you!
I was wondering if you thought I could can this recipe? I grow blueberries blackberry raspberries pears apples and I’d love to be able to make this recipe and have some for the winter months.
I honestly don’t know, but my gut says no because if the lack of sugar
I just made this, put it in jars, they popped down, like normal jam, thinking this may be OK, Hm, will see how it goes, and after Oct 1 st we shall see.
Made this recipe today with cherries. SO yummy! Can’t wait to try other berries…I think I’m hooked! It is absolutely wonderful to be able to have jam on this lifestyle! Thanks for the fabulous recipe!
You can check with your extension service, but my guess is that they will tell you to pressure can instead of water bath because of the lack of sugar and acid. I frequently pressure can even when “water bath will do” to be on the safe side and the results for things like jam have been fine (pickles get mushy!!)
This looks wonderful! I think I might try this with gelatin instead of the chia just because they always get hung up in my teeth :)) Thank you!
You can grind the seeds
Love, love your site. I have a recipe for Cherry Port Chicken that I love but have given up because of the Keto diet. Do you think after making the jam I could use it in a sauce that requires cooking or would it break down?
Lynn
Hi Lynn! I’m sorry to have missed your comment earlier! In all honesty I’m not sure how well it will work… maybe you can try cooking the berries themselves for longer before adding the sugars so they reduce with their own natural sugars.
Just made this jam using strawberries. YUMMY!!!!!! Can’t wait for it to cool down, i have a feeling it will be insanely delicious straight from the fridge.
What i did was i added 1.5 Tbsp Swerve per two cups of chopped strawberries and i ground the chia seeds. The rest – exactly by the recipe.
Thank you, Paola, for the second amazing recipe that i’ve tried and loved! The first one being your sandwich bread that we are now addicted to 😁
You have the Best KETO recipes on the web; you are my go to person!
Thanks !!!
Yep! Another winner from Gnom-Gnom! Made a mixture of rasps and straws and it is divine! Now to make the toasted almond shortbread cookies to go with it. Thanks Paola!
LOL! That’s great to hear Shona! And can I say I’m jealous of your imminent cookie situation?! xo!
I made 1 Glass raspberry and 1 strawberry today. – I added 2 tablespoon´s lemon juice to the strawberries. Both turned out quite good. The strawberry got a little funny dark colour from the chia seeds, but the taste is fine. If you dont like the crispiness of the chia seed, you can just grind it and then add it to the jam.
Chia seed jam … what a genious idea. Thank you Paola.
My pleasure Wiebke!
You can grind the seeds
Quick question, the nutrition facts say that its estimated out for 2 table spoons but the note right above says that it is for a cup and a half… I’m guessing it is the 2 table spoons for 3 carbs 1 net carb? Thanks!
Hi Sarah! Nutrition facts are indeed for 2 TBS, and the 1 1/2 cup is the total yield. xo!
Paolo you just blew my mind haha! Were you thinking of using your donut recipe but shaped as balls with the chia jam inside? If so, I might try that this weekend as well!
Lol yes! I will likely blend the chia jam until very smooth though (more jelly-like). Fingers crossed! 🙂
Did it turn out?
Paola, have you ever tried putting this inside your cookies recipe? Like a stuffed cookie. Just curious!
Not yet Karelle, but I don’t see why it wouldn’t work! I think the raspberry version would go particularly well with the toasted almond shortbread cookies (can bake them in a thumbprint cookie shape!). Otherwise I’m going to give it a try as a doughnut hole filling this weekend 😉
Have been lookibg for a recipe for jam to go with the aebleskivers I made with the cburro batter and here it is. Have all ingredients on hand so making tonight and then freezing. I barely use other recipe blogs anymore you keep me so busy. Looking forward to trying those biscuits.
I am enjoying the little rolls I made from my second batch of bread dough, taste better on second day, really enjoy the yeast flavor and they are quite filling. You must have a house full of people waiting to eat all your experiments!
Guess what?! I ordered an aebleskivers pan after I saw your comment!! You’re definitely getting credit for that recipe idea Ellen!
And yup on the bread! I’ve also noticed the taste to be better second day, and was honestly surprised by how well it keeps without going off after the first day (which is standard with most gluten free breads). Thanks so much for your thorough comments, they help me a bunch!
Also apologies for replying to comments so slowly, I have tendinitis in both my wrists and recently had surgery on one so I’m struggling a bit to keep up with the blog right now :-S! Always read and appreciate every single comment though. xo!!
Have you looked into dictation app so you don‘t have to type?
It’s the best thing every, the blog wouldn’t be running without it (and my mom helping me in the kitchen of course ;)!)
My son has tendonitis in both his arms. I hope you’re better…his progress is slow.
Where can I find the recipe to the biscuits? Is it up yet? They look wonderful.
Lol! Posting it in 20 mins ;)! xo!