A beautiful, tangy sugar-free blueberry jam thickened with chia seeds and flavored with lime. This no pectin jam is absolutely delicious and perfect for any low carb keto diet.
[Enjoy the updated photos, article, and scaled recipe. This blueberry and lime combination is mouthwateringly good.]
A beautiful homemade jam is one of life’s simple pleasures, especially when spread over a warm slice of fresh buttered bread. Many people these days are eating more healthy and looking for “clean recipes” to prepare at home. As more information about sugar and its harmful effects are coming to light, there has been a push to reduce sugar consumption.
This sugar-free blueberry jam recipe has no added sugar and uses chia seeds for their gelling ability and thickening power instead of pectin. It’s one of three sugar free jelly or jam recipes I have on the blog. My low carb sugar free raspberry jelly tastes just like fresh raspberries and the low carb sugar free strawberry jam resembles a freezer jam in taste. Both use gelatin to thicken them.
I love this sugar-free blueberry chi seed jam on toasted low carb bread and sometimes in a sandwich with homemade sunbutter (sugar free). Since my son is sensitive to strawberries, this is the jam we use when he is experiencing problems. I’m sure this recipe would work with gelatin like my other sugar-free jelly and jam recipes, but I like that this jam appeals to our vegan friends, too.
This is not a raw chia seed jam like so many out there. For convenience, it uses frozen blueberries which are simmered to achieve this beautiful color. But don’t worry, it’s not a long and involved process like making real jams and jellies – it just takes a few minutes. I use my blender to smooth out the consistency of the blueberries and to help thicken the jam.
Sugar Free Blueberry Chia Seed Jam is 2 Net Carbs per serving
A beautiful, tangy sugar-free blueberry jam thickened with chia seeds and flavored with lime. This pectin free jam is absolutely delicious and perfect for any low carb keto diet.
- 2 cups frozen blueberries (8 ounces)
- 1/4 cup lime juice (2 ounces)
- 1/4 cup erythritol
- 1 tbsp water
- zest from one lime
- 2 tbsp chia seeds
Put the frozen blueberries, lime juice, water and erythritol in a small sauce pan over medium heat and bring to a strong simmer. Reduce heat to medium-low and simmer uncovered for 15 minutes.
Turn off the heat and lightly puree the blueberries with an immersion blender or a standing blender..
Pour into a clean jar and stir in the chia seeds and lime zest. Let the blueberry jam cool before covering and placing in the refrigerator. It will thicken overnight but still be thinner than regular jam. Makes 1 cup with 1 tbsp per serving or 16 total servings.
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