Fresh strawberries, monk fruit sweetener, lemon juice and chia seeds come together to create the easiest keto jam recipe! Five simple ingredients are all you need to make your own jam that's not only keto diet friendly, but also sugar-free, low-carb and gluten-free.
This keto strawberry jam recipe is the perfect balance of sweet and slightly tart. There's no pectin required since it's technically a sugar-free chia seed jam.
Just a few ingredients and 15 minutes of prep time will give you a simple, homemade jam that you'll find so many uses for!
Spread it on a keto biscuit, keto bread, a low-carb scone or use it to create these sugar-free peanut butter and jelly cookies.
You can make keto dark chocolate almond butter cups or these raspberry almond Linzer cookies. So go for it and make up a big batch of this sweet jam- you won't be sorry you did.
why this keto jam recipe works
This sugar-free strawberry jam recipe with monk fruit is one of my favorite things to whip up in big batches. Compared to regular jam, it has much fewer net carbs and sugar since monk fruit sweetener is low glycemic.
While you can easily find sugar-free jams at the store these days, many of them contain unhealthy artificial sweeteners that can increase blood sugar levels.
So here's a quick reminder that even though the nutritional label may say there is no added sugar, always make sure to check the ingredients to see what other types of artificial sweeteners the jam (or sugar-free jelly) might contain.
I love this simple recipe because:
- it only requires 4 ingredients and 15 minutes to make at home!
- it's sweetened with a monk fruit erythritol blend that keeps it low glycemic
- this keto jam recipe makes a yummy, thick jam with fresh or frozen berries
the ingredients
To make the EASIEST (and it really is) sugar-free jam, you'll need your choice of berries, chia seed, and a keto-friendly sweetener.
Chia seeds are the wonder ingredient here- I typically use them to make keto chia pudding, this chocolate chia mousse, or I toss them into smoothies.
Traditional jam usually calls for pectin since it creates that jel-like consistency. But for this low sugar jam recipe, we're going to use chia seeds as our thickener.
They absorb fluid and expand, which means they're the perfect pectin substitute. Plus, they're packed with omega-3, fiber, and antioxidants. 🙂 (You might also love this low-carb strawberry rhubarb chia jam, too!)
Chia makes an easy and nutritious thickener that doesn't change the overall taste of this delicious jam.
Here's what you'll need:
- strawberries (or raspberries or a mix of both), fresh or frozen
- lemon juice
- monkfruit/erythritol sweetener blend (like Lakanto)
- chia seeds
the easiest keto jam recipe
This sugar-free jam recipe is so simple and tasty, and a healthy option for anyone on a keto or low-glycemic diet.
I like to use fresh strawberries but the great thing about this recipe is that you can sub in berries of choice!
Raspberries, strawberries and chia seeds are also very nutrient-dense, so this delicious low carb jam is an easy way to get some extra fruit in your diet (and chia!), without all the added sugars that you find in most store-bought jams.
Here's a quick summary of the steps to make sugar-free raspberry jam or strawberry jam.
For the full recipe, along with the ingredient list and recipe notes, view the printable recipe card at the bottom of the page.
Chop the fresh strawberries into smaller pieces. If using frozen berries, skip this step- you will mash them down later.
In a small saucepan, combine the fresh fruit, lemon juice and the monk fruit sweetener.
Cook the mixture over medium heat for about five minutes or until it comes to a slow boil.
Stir in the chia seeds and cook about five minutes longer, breaking down the fruit with a fork or a masher. Turn down the stovetop to low heat if needed.
Taste for sweetness and add more monk fruit sweetener, if needed. Cool the hot jam to room temperature or let it sit for 10 minutes and then transfer it to an airtight container like a mason jar.
Refrigerate the jam until it's chilled and ready to enjoy!
jam with monk fruit sweetener
I typically use granulated Golden Monkfruit Sweetener from Lakanto, but you can easily swap in any keto-friendly sweetener that acts as a 1:1 sugar substitute. Powdered monkfruit sweetener is a great option too.
Sometimes an erythritol-blend will crystallize when chilled, but I haven't noticed that issue with this keto jam recipe.
If you'd prefer to use granulated allulose, I recommend adding 1-2 tablespoons more since allulose isn't quite as sweet.
tips for the best chia jam
- This keto jam recipe will work with a mix of berries, fresh or frozen (I've made it with frozen blueberries and blackberries too). Frozen berries are usually more affordable and work just as well, but they may need a few minutes of extra cook time to break down. This sugar-free jam recipe is also a great way to use up those fresh berries that are on the verge of going bad!
- One of the best things about this berry jam is it has no preservatives or added sugars- it's a clean recipe for a berry fruit spread that tastes like REAL fruit (plus, there's less than 1g of sugar and net carbs per serving!). Spread it on your low carb bread, enjoy it with granola, or sit back and eat it by the spoonful with ZERO guilt. 🙂
- To mash the berries down, I like to use a fork or masher. However, you can speed up the process if you use an immersion blender as long as you blend the mixture just a little bit. Too much blending will give you a hot berry soup.
- Sweeten this jam to taste. Since the natural sweetness of your berries will vary, I recommend tasting the cooked jam and adding in more sweetener (1 tablespoon at a time) until it's sweetened to your liking.
enjoy your keto jam with...
- A warm slice of this keto, almond flour bread (minus the savory add-ins).
- A lemon blueberry scone for an extra special keto breakfast.
- Low-carb bread and PB for those days when the only thing that sounds good is a classic peanut butter and jelly sandwich.
- Keto pancakes or homemade keto waffles!
Sugar-Free Strawberry Chia Jam (Easy Keto Jam Recipe)
This easy keto jam recipe makes a sweet, strawberry chia jam with no added sugar! Four ingredients and 15 minutes are all you need to make this fresh and fruity berry jam.
Ingredients
- 2 cups chopped strawberries (see notes for berry subs)
- ½ lemon, juiced (about 2 tbsp)
- 2-3 tablespoons granulated monkfruit sweetener (Lakanto or similar)
- 1 heaping tablespoon chia seeds
Instructions
- Transfer the chopped strawberries (2 cups total) into a medium saucepan.
- Add the lemon juice and the monkfruit sweetener to the saucepan. Cook the mixture over medium heat for about five minutes or until it comes to a slow boil. Stir occasionally.
- Stir in the chia seeds and cook about five minutes longer, breaking down the larger pieces of fruit with a fork or a masher. Turn down the stovetop to low heat if needed.
- Taste for sweetness and add more monk fruit sweetener, if needed. If you do add extra sweetener, cook the jam another 2-3 minutes to let the sweetener dissolve.
- Cool the hot jam to room temperature or let it sit for 10 minutes and then transfer it to an airtight container like a mason jar. Refrigerate the jam until it's chilled and ready to enjoy!
Notes
- This keto jam recipe works with your berries of choice, including raspberries, blueberries, blackberries or a mix. Make sure you use about 2 cups total.
- If using frozen berries, you will likely have to cook the mixture for an additional five minutes.
- The jam will thicken as it cools and the chia seeds expand, but if you want the consistency to be thicker, you can stir in an extra teaspoon of chia seeds after it has cooled (they will expand even in the fridge)
- I prefer granulated Lakanto monkfruit sweetener, but you can also use powdered monkfruit sweetener or granulated allulose. If using allulose, increase the amount by 1-2 tablespoons. For liquid sweeteners, sweeten to taste (you will likely not need as much).
- Store the jam in an airtight container in the fridge for up to one week.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 10Total Fat: 0.2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 1.6gNet Carbohydrates: 0.6gFiber: 1gSugar: 0.6gProtein: 0.3g
This nutritional information is approximate and is provided for convenience as a courtesy.
Kim says
I'm anxious to try this easy jam recipe and am wondering if I can freeze it?
Thanks!
Abby says
Hi Kim, I haven't ever freezed it myself, but I think it would freeze just fine in an air-tight storage container. Probably best to use fresh berries if you plan on freezing it. 🙂
David says
Hi Abby, I noticed you said store in covered container in the fridge for up to a week. If we bottle it in a glass jam jar and keep it in the fridge will it last as long as store bought jam?
Abby says
Hi David- I keep mine in a glass jar and it lasts at least 7 days, maybe even up to two weeks although we usually eat it all by then so I can't say for sure 🙂 It won't last as long as store-bought jam because it doesn't go through a canning process and there's no added sugar to help preserve it. However, if you make a large batch and want to freeze a portion, it should keep well in the freezer for a couple of months or so.
David says
Thanks for the advice Abby, keep safe
Amy says
Could you safely can this to preserve it and would it have a shelf life for 2 years?
Abby says
Hi Amy,
I haven't tried canning it myself and I've recently read mixed results about canning chia jams... I think it depends on the type of canning method used so I'd definitely look into that. I'm not sure if it would have that long of a shelf life. Wish I had more answers for you. Thanks for checking out the recipe!
Esperanza says
I have a productive Kumquat tree and want to make a jam with the fruit. Your recipe looks like I could adapt it using monk fruit as the sweetener. Can it then be preserved with canning? I want to share with family.
Abby says
How fun! I haven't tried it with kumquats but I think this is a really versatile recipe that would work for many different fruits! I would say adjust the monk fruit amount to taste, if needed. And it should be fine for canning!
Sara says
I loved how easy this recipe was, but I found the end result to be very acidic. I mixed it with my oatmeal so that helped.
Any suggestions on cutting the acidity?
Abby says
Hi Sara, the acidity will vary, mostly based on the sweetness of your strawberries. Were they pretty sweet? If they were on the sweet side and the jam was still too acidic, I would suggest reducing the lemon juice to about 1 teaspoon max. I hope this helps!
Sahra says
Hello I made raspberry jam today. I used monk fruit sugar and I did 2 cups raspberries 2 cups sugar and lemon juice and when I cooked it and jarred it, looked amazing just like jam once I unsealed the jar to use later on in the evening it started forming this sugar crystal turned it pink and made it like a powder texture
Abby says
Two cups monk fruit sweetener? The recipe shows 2-3 tablespoons so if you used two cups, that's way more than what is written and will certainly affect results. Monk fruit sweetener blends with erythritol can crystallize once cooled so it sounds like that's what happened, especially if you did use two cups! A little bit of crystallization is normal but it shouldn't have a powdery texture at all.
Sahra says
I used a different recipe and it says use same amount cups of sugar as berries. But thank you!
Rebecca Rolfe says
Looks delicious
When the nutrition says serving size one
What is the measurement per serving?
Thanks 😊
Abby says
Hi Rebecca- this recipe makes about 1 cup and that estimate is based on about 20 servings which ends up being a little less than 1 tbsp per serving. Hope that helps!