Sugar-Free Jam

A very simple and tasty Sugar-Free Jam recipe that's low carb and totally delicious! This is a great sugar-free jam recipe that you can use for any fruits you chose, including a great keto blackberry jam.

If there's one recipe that I truly fall in love with every time I use it, it's this Sugar-Free Jam. If you don't like jam, I don't know how you do it because it just gets my taste buds all worked up.

I love using this recipe on my keto bread in the mornings. It adds a great burst of flavor with some added nutrition to get my day rolling.

Did I mention this Sugar-Free Jam is low carb as well?? Yes, it's full of various berries, but it's important to point out that berries are very low in net carbs.

If you're wondering about the best low carb fruits, vegetables, and nuts to have on a keto diet, check out this printable here.

What's so great about this Sugar-Free Jam Recipe

• Well for starters, it's a keto jam! How does it get better than that? That's just another reason to love it.
• My absolute favorite part about this Mixed Berry Jam recipe is the fact that it only takes five ingredients to make it.
• This jam is also vegan, vegetarian, soy-free, gluten-free, egg-free, etc. It's quite a nice little recipe all the way around for anyone with diet restrictions no matter the reason. 
• It takes less than 30 minutes to make this Sugar-Free Jam.
• It makes 24 servings, which means you have plenty to last even if you're using it for a larger household. It's best to keep it in the fridge in a covered dish or jar. This will allow it to stay fresh and last longer.

How To Make Sugar-Free Jam

1. In a medium saucepan, place water, mixed berries, Truvia, water, and chia seeds. Muddle the raspberries with the back of a spoon to give you a rough purée. Cook over medium heat, stirring frequently until the mixture has thickened.
2. Remove from the heat and stir in lemon juice. Store in the refrigerator for up to a week.

Sugar-Free Jam Tips And Tricks

• Substitute any berries of choice for the mixed berries.
• Add 1 tablespoon of water and use as a compote to go with the Coconut Pannacotta or other desserts.
• I keep this in the fridge since I'm not sure that erythritol acts as a good preservative. 
• NOTE: Do not use pure Erythritol for this recipe as it tends to get grainy when refrigerated.

Where Can I Use This Sugar-Free Jam?

• This Jam goes well on many recipes such as my keto bread recipe, but it's actually also very good as a topping for my keto cream cheese cookies. The keto bread is vegetarian, gluten-free, yeast-free, and very filling and hearty, and the jam just takes it to the next level!
• This Mixed Berry Jam goes very well on my Low Carb Nut and Seed Bread. That bread is a little salty which actually makes this a great sweet and savory combination that I find irresistible.
• Also, by adding 1 tablespoon of water to recipe you can use this as a compote for my Coconut Panna Cotta recipe! This Panna Cotta recipe is sweet, creamy and made even better with the mixed berry compote!

You may not have the berries on hand (then again, you might) however, you're likely to have the rest of the ingredients on hand. So, grab your favorite berries and whip up this Sugar-Free Jam as a delicious addition to your recipes! Make sure to share this recipe with your friends on Facebook and Pinterest so they can enjoy it as well!

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Sugar-Free Jam

This Sugar-Free Jam is a delightful way to to add some fruity flavor to any bread, cracker or just about anything else! Plus its low carb!

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Course: Sauces

Cuisine: American

Keyword: Gluten Free Jam, Gluten Free Mixed Berry Jam, Keto Jam Low Carb Jam, Keto Mixed Berry Jam, Keto Spreads, Low Carb Mixed Berry Jam, Low Carb Spreads, Mixed Berry Jam, TwoSleevers

Servings: 24

Calories: 6kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Equipment

• NON STICK SAUCEPANS

Ingredients

• 1 cup Fresh Mixed Berries, fresh or frozen, thawed
• 1 tablespoon Truvia
• 1 tablespoon Water
• 1 tablespoon Black Chia Seeds
• 2 teaspoons lemon juice

Instructions

• In a medium saucepan, place water, mixed berries, Truvia, water, and chia seeds. Muddle the raspberries with the back of a spoon to give you a rough purée. Cook over medium heat, stirring frequently until the mixture has thickened.
• Remove from the heat and stir in lemon juice. Store in the refrigerator for up to a week.
  

• Substitute any berries of choice for the mixed berries.
• Add 1 tablespoon of water and use as a compote to go with the Coconut Pannacotta or other desserts.
• I keep this in the fridge since I'm not sure that erythritol acts as a good preservative.
• NOTE: Do not use pure Erythritol for this recipe as it tends to get grainy when refrigerated.

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Cooking Group Keto Group

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Fiber: 1g | Sugar: 1g

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Don't forget to check out my Keto Desserts Cookbook! 

Featuring recipes for many classic, high-carb favorites that have been reworked to be “fat bombs,” which help keep your macros in balance, as well as prevent you from craving all the things you usually can't eat when you're trying to lose weight.

Many of the more than 100 recipes require no more than 10 to 15 minutes of prep time, and they taste as delicious and indulgent as they sound–how about Chocolate Peanut Butter Pops, Mocha Cheesecake, or Almond Butter Bombs?