Paleo or keto raspberry jam is gluten, dairy and refined sugar free and it takes just a few minutes to make. It's perfect for scones!
If you're looking for a more traditional jam recipe, try our Easy Strawberry Jam in The Thermomix, Classic Mulberry Jam or learn How To Make Kumquat Jam.
Jam is one of my favourite things and I nearly always make it myself.
The only problem is it does take a little while and if you're not a fan of sugar, or on a Keto or Paleo diet, it's packed full of it.
Enter paleo jam.
How is it Paleo?
You can call it keto jam too - it's a jam (or jelly in the US) made without sugar.
Why Paleo over regular jam?
- It's quicker - Paleo raspberry jam is much faster to make than regular jam.
- No-cooking - you don't need the stove to make this jam. It's a great recipe for the kids to try.
- Sugar-free - if you're looking to cut down on your sugar intake but still want to enjoy raspberry jam then this recipe is for you.
Ingredients
To make Keto raspberry jam, you will need:
- Raspberries - fresh is best but you can also use frozen.
- Chia seeds - black or white or mixed chia seeds can be used. These give the jam the thickness without cooking it.
- Maple syrup - this one is optional depending on your flavour preferences and how sweet your berries are.
Instructions
- Crush the raspberries.
- Stir in the chia seeds, maple syrup and a little water if you need to thin it.
- Pop it into jars and refrigerate.
I was pretty sceptical when I first heard about Paleo raspberry jam but I decided to try it for myself and it was fantastic.
I added a little maple syrup for extra sweetness and even my fussy husband commented on how good the jam was.
It goes perfectly on my pumpkin scones (which are definitely not Paleo!). Or if you prefer something with raspberries already in it then try our Healthy White Chocolate and Raspberry Muffins.
Uses
Enjoy!
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Recipe
Paleo raspberry jam
Ingredients
- 1 cup raspberries
- 1 tbps chia
- 1 tablespoon water
- 1 tablespoon maple syrup
Instructions
- Crush the raspberries then stir through the rest of the ingredients.
- Refrigerate for at least an hour before serving.
Hotly Spiced says
What a fantastic recipe. I've heard chia seeds are a great thickener. Your jam is beautiful and so full of colour. I love scones and particularly like them straight out of the oven served with lashings of jam and cream xx
Claire says
Yes that's the other good thing. It keeps its colour.
The Life of Clare says
I've seen this jam all around the traps bug have never tried it! I really must give it a go. P.s I love scones!
Claire says
How good are scones!
Maureen | Orgasmic Chef says
Wow, I love the color! I'd never had scones with jam and cream until I moved to Australia and I couldn't figure out why the Americans hadn't seized on this fantastic culinary delight. I love scones too!
Claire says
I don't know!
Lorraine @ Not Quite Nigella says
What a great idea! The chia seeds would add such a nice texture not unlike the raspberry seeds too :) Can you use frozen raspberries?
Claire says
You sure can. That's what I used.