This keto jam is thick, gooey, and spreadable, it’s perfect on toast and your other favorite low carb bread! Made with just 3 ingredients, it has no sugar and no pectin at all! 1 grams net carbs per serving.
Growing up, my staple breakfast was always several pieces of toast. I was quite the fussy eater, and never really had an appetite first thing in the morning, but mom would force me to eat something. Toast became my staple, and I always changed up my toppings.
Mom was someone who loved to make most things from scratch, and that included breakfast spreads, jams, and jellies. While I loved her homemade nut butter, my favorite thing she made was strawberry jam. I adored her strawberry jam and little to my knowledge, it was actually healthy. When I first moved out of home, she shared the recipe with me and I’ve given it a sugar free makeover!
I’ve been meaning to share a keto jam recipe for quite some time. It’s been something I’ve been making for years, and has been a fabulous way to sweeten my breakfasts, spread over toast, or mix through yogurt, without adding any sugar! Now, this jam may look incredibly fancy, but I promise you, it is such an easy recipe to make!
No sugar and no pectin are needed, but you’d never tell. The texture is thick, gooey, and perfectly spoonable. The jam is pleasantly sweet and naturally sweetened, and easily customizable!
With strawberry season in full swing, my friends are begging me to make them batches of this jam- They seriously can’t believe it is low carb!
How do you make keto strawberry jam?
- Strawberries– Fresh or frozen strawberries. If you use fresh strawberries, be sure to cut their tips off, and slice them roughly, so they will be easier to be broken down.
- Chia seeds– Thickens the mixture to give it a true ‘jam’ texture.
- Lemon juice– Helps the jam set, without needing any pectin whatsoever.
- Keto maple syrup– Optional, but add some sugar free syrup if you’d prefer a sweeter jam.
Start by adding the sliced strawberries into a small saucepan and place them over medium heat. Once it begins to bubble, use a fork to break down the fruit until an almost pureed-like texture. Add the chia seeds and lemon juice, along with the syrup, and let it simmer for a further 5 minutes.
Now, remove the jam from the heat and let it cool completely. Once cool, transfer into a glass jar or shallow container.
Tips to make the best low carb jam
- If your jam isn’t overly thick, don’t fret. It will continue to thicken as it is cooling down, especially with the addition of the chia seeds.
- The jam will sweeten as it cools down, so don’t go overboard with the sweetener.
- If you are planning to store the jam in jars, be sure they are properly sterilized, to ensure the jam will not spoil within the first week.
- Blueberry– Fresh or frozen blueberries instead of strawberries.
- Cranberry– Replace the strawberries with fresh or frozen cranberries. Replace the maple syrup with 1-2 tablespoons of sugar free powdered sugar.
- Blackberry– Fresh or frozen blackberries instead of strawberries.
- Raspberry– Use fresh raspberries, not frozen. The frozen blend will actually be more like a compote (thick syrup) than a jam.
- Mixed berry– Use a combination of strawberries, blackberries, blueberries, and raspberries.
Storing and freezing sugar free jam
- To store: Jam should always be stored in the refrigerator, covered. It will keep well for up to 4 weeks. Be sure to give it a thorough mix before spreading and enjoying it.
- To freeze: Place the leftover jam in a shallow container and store it in the freezer for up to 6 months.
What to serve keto jam with
- In a small saucepan, add your fruit and place it over medium heat. Bring it to a simmer, and gently mix through it, for the berries to break down.
- Add the lemon juice and chia seeds and mix well, until combined. Allow the jam to simmer for a further 5 minutes. Taste the jam and if it isn't sweet enough, add the maple syrup.
- Remove the jam from the heat and let it cool completely. Once it has cooled, transfer to a glass jar or container and refrigerate it.