I MISS having jam on toast but no more!
Thanks to this Very Berry Chia Jam gluten free, keto & paleo recipe from gnom gnom, I can live again.
To keep the carb count low, definitely use wither raspberries or strawberries. Originally, I was going to use up some of the fresh blueberries we had but realized how high the carb count would be after punching in the numbers. Luckily, we had some frozen strawberries in the freezer.
- 2 cups strawberries, fresh or frozen
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons chia seeds
- 1 tablespoon Swerve sugar replacement
- 1 tablespoon of water
Cook strawberries for about 5 minutes in a saucepan over medium heat.
Stir in the lemon juice and Swerve sugar replaceent. Mash it down and cook for another 5 minutes. Remove from heat and stir in the chia seeds. Let stand until it begins to thicken and add water (if needed) to thin it out.
Store in an airtight container in the fridge for a week or two and in the freezer for up to three months.
Serving Size & Nutrition Info
- 2 tablespoons
- 1 net carb per serving