sugar free jam

The EASIEST sugar-free jam recipe made with berries, chia seed and monkfruit sweetener. A simple, naturally-sweetened, keto jam that tastes like real fruit!

the easiest sugar-free jam

lemon, juice and zest

monkfruit/erythritol sweetener blend (see notes if you prefer stevia)

chia seeds

Pour the sliced strawberries and the raspberries into...

Pour the sliced strawberries and the raspberries into a medium saucepan. Add the lemon zest and juice, and the monkfruit sweetener (or stevia- see notes). Cook the mixture on medium heat, stirring occasionally, for about 5 minutes, or until it comes to a slow boil.

Stir in the chia seeds and continue to...

Stir in the chia seeds and continue to cook for another 5 minutes, using a fork or a masher to break down the larger pieces of fruit.

Remove from heat and allow the jam to...

Remove from heat and allow the jam to cool for at least 5 minutes before transferring to a jar or other container to refrigerate.

This sugar free Blackberry Jam only takes four ingredients and a few minutes to make! It&#039;s perfect served with gluten free pancakes or biscuits!

Keto Blackberry Jam

blackberries

allulose (confectioners)

lemon juice

water

Xanthan gum

Add the blackberries, allulose, lemon juice and water to a sauce pan and cook over medium/low heat for 8-10 minutes.  The berries will start to break down and the sauce will thicken as it cooks. Using a masher or fork, mash up the blackberries.

Sprinkle the xanthan gum over the top and whisk.  Continue cooking for another 2 minutes, then remove from the stove and allow it to cool.  Remember that it will thicken as it cools.

Allow to cool before serving.  If you prefer a smooth sauce, you can blend it in a food processor, until you get your desired consistency. Store in an airtight jar in the fridge for 5-7 days or freeze.

Making sugar free strawberry jam is easy-peasy! This recipe is so fruity and naturally sweet you'll wonder why you ever bought jam in a store. Bring on breakfast!&nbsp;&nbsp;

Sugar Free Strawberry Jam

400 g / 14 oz strawberries, diced

tsp chia seeds (ground)

lemon juice (optional)

tbsp powdered sweetener (optional)

Chop the strawberries and place them in a saucepan together with the water.&nbsp;&nbsp;

Bring to the boil (lid on), then turn down the heat medium and let it bubble away for 15 minutes.&nbsp;&nbsp;Only add the lemon juice if you want to store the jam for longer than 1 week - it prevents the growth of bacteria.

Mash the strawberries with a potato masher (or with a fork), then continue to cook on low-medium for another 30 minutes until reduced by half. You want it to bubble peacefully. Bubbles will become smaller as the liquid evaporates. Stir regularly with a spatula to prevent the jam from burning. Towards the end of cooking, stir constantly.

Taste. If necessary, sweeten with 1 tbsp of powdered erythritol.&nbsp;

Add the ground chia seeds and stir. Cool and fill into a sterilised jar. Store in the fridge.&nbsp;

This vegan sugar-free raspberry jam is naturally sweetened with fruit! It is super healthy and guilt-free, and it’s great on toast, rice cakes, and more!

Easy Sugar-Free Raspberry Jam with Dates (Vegan)

medjool dates ((tightly packed, about 4 medium dates

Water ((enough to soak the dates))

raspberries* ((fresh

Measure your dates and soak them in boiling water for 15 minutes. It&#039;s easiest to use an electric kettle to boil the water, then pour it over the dates in a bowl. Then place an upside down plate over the bowl to trap the heat and leave it for at least 15 minutes, longer if you don’t have a powerful food processor. You could alternatively boil your dates on the stove in a pot of water.

Once your dates have softened, discard the water and place the dates into your food processor along with all other ingredients. Blend everything until evenly incorporated.

Pour the jam into a pot on the stove and heat until it starts to bubble (should happen within 5 minutes). Then reduce to a light bubble and continue heating for 10-15 minutes. The jam is done when it has thickened up to your desired texture.

A cherry jam recipe that requires no sugar but is still shelf-stable for up to a year.  This jam has a perfect gel and texture and is absolutely amazing.

Sugar-Free Cherry Jam

cherries (pitted, chopped)

allulose

tsp Pomona's Universal Pectin

tsp calcium water (provided in the pectin box)

vanilla (optional)

Wash jars, bands, and lids well. Place jam...

Wash jars, bands, and lids well. Place jam jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil.  Turn off the burner and leave jars in canner until ready to use.

Place lids and bands in water in a...

Place lids and bands in water in a small saucepan and heat until water simmers.  keep lids & bands in warm water until ready to use.

If using fresh cherries, pit before adding to...

If using fresh cherries, pit before adding to a large saucepan.  If using frozen measure and just pour right in.

Add lemon juice and calcium water and blend...

Add lemon juice and calcium water and blend in well.

In a bowl add allulose and pectin and...

In a bowl add allulose and pectin and blend well.

Heat the cherries in the saucepan over medium...

Heat the cherries in the saucepan over medium heat.  As they start to soften, mash with the back of a fork, or use a potato masher.  I like to leave a few whole cherries in my jam, but mash to the consistency that you like.  Bring cherries to a boil.

Add pectin-sweetener mixture, continuing to mix for 1...

Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.  Boil for 1 full minute once the jam reaches the boiling stage.

Fill jam jars to ¼” to the top....

Fill jam jars to ¼” to the top.  Clean rims with a clean cloth.  Add lids and twist bands until finger tight.

Add jars to the water bath canner when...

Add jars to the water bath canner when the water in the canner reaches a full boil.  Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).

Remove from water. Let jars cool undisturbed for...

Remove from water. Let jars cool undisturbed for 24 hours.

Test for seal, if a jar did not...

Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.

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the easiest sugar-free jam

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Top 5 sugar free jam recipes from across the web

The most viewed sugar free jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

the easiest sugar-free jam

Keto Blackberry Jam

Sugar Free Strawberry Jam

Easy Sugar-Free Raspberry Jam with ...

Sugar-Free Cherry Jam

The most viewed sugar free jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine