Name: Blueberry Jam
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup blueberries ((Note 1)); 1/4 cup water; 2 teaspoons chia seeds ((Note 2)); optional sweetener, to taste ((Note 3))

Summary:

This is a 3-ingredient recipe for making homemade, sugar-free jam with fresh or frozen berries. The jam is naturally thickened with chia seeds; no pectin needed. It looks and tastes just like regular fruit jam.

Blueberry Jam

5 from 1 vote

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Prep: 5 mins

Cook: 10 mins

Yield: 6 servings

Calories: 20

Net Carbs: 3.5g

INGREDIENTS

▢ 1 cup blueberries (Note 1)
▢ 1/4 cup water
▢ 2 teaspoons chia seeds (Note 2)
▢ optional sweetener, to taste (Note 3)

INSTRUCTIONS

Cook Fruit: Add blueberries and water to saucepan (Note 4). Bring to boil over medium heat. Boil for 5 minutes, stirring frequently and using utensil to burst most blueberries. Stir in chia seeds. Continue boiling while stirring nearly constantly until mixture looks thick and jam-like, about 2 minutes. Turn off heat.
Taste & Serve: When cool enough, taste jam and add sweetener if desired. Serve (Note 5) or save for later (Note 6).

NUTRITION

Makes 6 Servings

Amount Per Serving (1 tbsp):

Calories 20
Total Fat 0g	1%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Net Carb 3.5g
Total Carb 4.5g	2%
Dietary Fiber 1g	4%
Sugars 3g
Protein 0g

Vitamin A 0% · Vitamin C 5% · Calcium 1% · Iron 1%

PHOTOS

overhead view of blueberry jam in a glass container

NOTES & TIPS

(1) Blueberries. About 6 ounces weight. You can use fresh or frozen, or other berries like chopped strawberries, raspberries, and blackberries. Stick with berries, as other fruits tend to have a lot more carbs. Since berries differ in their natural sweetness and how long it takes to break them down, you may need to add a sweetener and/or adjust the cooking time.

(2) Chia Seeds. They play an important role in this recipe, acting as a thickener by swelling up to absorb liquid, so I don’t recommend substituting with similar seeds. Jam is traditionally thickened with pectin and sugar, which combine together with fruit acid to form a gel. This recipe eliminates the need for either by using chia seeds.

(3) Sweetener. I don’t use a sweetener, but if you prefer sweeter jams or if your fruit isn’t very ripe, you may want to add a sweetener to taste. I recommend using erythritol blends like swerve or other sugar-free options. Since the sweetener is optional, it’s not included in the nutrition estimate.

(4) Saucepan. I use a 7-inch stainless steel pan. The pan needs to be large enough to comfortably hold all of the ingredients.

(5) Serving. The jam can be used right away, as a spread over low carb muffins or bagels, over almond flour cookies to make thumbprint cookies, or as a fruity topping over low carb cheesecakes.

(6) Saving For Later. Once the jam has cooled completely, transfer it to a clean container or resealable bag. Cover and store in the refrigerator for up to a few weeks, or freeze for longer storage.

More Low Carb Sauces and Dips

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Dayna

Can this be canned?

Roland

Can you use hemp seeds in place of chia seeds ???

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Julia

You can add some hemp seeds, but I wouldn’t replace the chia seeds with them.

Dee

Can this jam be stored on the cupboard or does it need to be refrigerated?

This jam needs to be refrigerated.

Judy B

I just made this and I love it and it is so easy! I used frozen blueberries and it worked just fine. I didn’t even have to adjust the cooking time too much. I can’t wait to try it with other fruit!

Blueberry Jam