Low Carb Raspberry Jam

Phillip Hargreaves

500 grams Raspberries, fresh (if using frozen, defrost them first.)

3 tbsp chia seeds

1 tsp Vanilla Essence

80 ml ⅓ cup water

1 tsp lemon juice

2 to 3 tbsp Erythritol with Stevia Sweetener Powdered (Can also use Natvia or Monk Fruit Powdered)

Mix the 3 tbsp chia seeds, 80ml water in a pot and place on a element on low heat for 10 to 15 minutes, take off the heat then let it cool a little.

Add 500g raspberries, 1 tsp Vanilla essence, 1 tsp lemon juice, 2 to 3 tbsp Erythritol with Stevia Sweetener and mix up with a hand blender or handheld electric beater until it's fully combined and looks more like jam.

Pour the jam mixture into a jar and set aside until needed.

You can use frozen berries for this recipe, but let thaw them out first for best results.

Page footer