Easy Sugar-Free Mulberry Chia Jam (No Added Sugar)
When the mulberry trees are heavy with fruit, it feels impossible to use the berries quickly enough. This easy mulberry chia jam is my favorite solution when I want something fast for toast, yogurt or a cheese board without adding cups of sugar.
This is a refrigerator/freezer jam, not a shelf-stable canning recipe. Mulberries contain their own naturally occurring sugar, but this version has no added sugar when made with a sugar-free sweetener.
Why You’ll Love This Mulberry Jam
- Ready in about 25 minutes, plus cooling time
- Works with fresh or frozen mulberries
- Chia seeds thicken the jam without commercial pectin
- Easy to sweeten to your taste
- Keeps well in the refrigerator or freezer
Ingredients You’ll Need
Mulberries: Use fully ripe, deeply colored berries. Fresh or frozen both work; frozen fruit may need a few extra minutes of simmering.
Lemon juice: Brightens the mild mulberry flavor and balances the sweetness. For this uncanned recipe, bottled or fresh lemon juice will both work.
Sweetener: I use powdered Swerve, but an allulose or monk-fruit blend can also work. Different sweeteners vary dramatically in intensity, so begin with less and adjust after the fruit cooks.
Chia seeds: Whole chia seeds absorb the berry juices as the jam cools. If you prefer a smoother texture, briefly pulse the finished jam with an immersion blender before transferring it to a jar.
How to Prepare Fresh Mulberries
Sort the berries and discard leaves, insects, underripe fruit and anything moldy or fermented. Rinse them gently in cool water and drain well. There is no need for a long vinegar soak, which can bruise the soft fruit.
The tiny stems are edible and soften during cooking. You can leave them on for a rustic jam or snip them off if you prefer a smoother finish.
If you are new to gathering wild food, start with the Foraging Guides & Wild Food Recipes hub and my summer foraging guide. Always be certain of a plant’s identity and make sure the area has not been sprayed before harvesting.
How to Make Sugar-Free Mulberry Chia Jam
- Add the mulberries, lemon juice and sweetener to a medium saucepan.
- Bring the mixture to a gentle simmer over medium heat. Cook for 10 to 15 minutes, stirring often and mashing the berries as they soften.
- Remove the pan from the heat and stir in the chia seeds.
- Let the jam stand for 10 minutes. It will continue thickening as it cools.
- Taste and adjust the lemon or sweetener if needed, then spoon into a clean jar and refrigerate.
The finished jam should be spoonable, not stiff. If it becomes thicker than you like, stir in a teaspoon or two of water. If it is still too loose after cooling, add another teaspoon of chia seeds and wait 10 minutes.
Easy Sugar-Free Mulberry Chia Jam
Ingredients
- 4 cups fresh or frozen mulberries sorted, rinsed and drained
- 1/3 cup powdered Swerve or preferred sugar-free sweetener more or less to taste
- 1 tablespoon lemon juice
- 2 tablespoons whole chia seeds
Instructions
- Add the mulberries, lemon juice and sweetener to a medium saucepan.
- Bring to a gentle simmer over medium heat. Cook for 10 to 15 minutes, stirring often and mashing the berries as they soften.
- Remove the pan from the heat and stir in the chia seeds.
- Let the jam stand for 10 minutes. It will continue to thicken as it cools.
- Taste and adjust the lemon or sweetener if needed. Transfer to a clean jar, cool and refrigerate.
Notes
Is Sugar-Free Mulberry Jam Safe to Can?
No—do not water-bath can this chia jam. Chia seeds change a preserve’s density, and this recipe has not been tested for safe home canning. Pour it into clean jars for refrigerator storage or freeze it in freezer-safe containers with room for expansion.
If you want shelf-stable mulberry preserves, use a laboratory-tested canning recipe from the National Center for Home Food Preservation, a university extension service or a current Ball canning publication. Do not simply reduce the sugar or add chia seeds to a traditional canning recipe.
Storage and Freezing
Once cool, cover and refrigerate the jam for up to one week. Always use a clean spoon and discard it if you notice mold, fermentation, an off odor or another sign of spoilage.
For longer storage, freeze the cooled jam in small freezer-safe containers for up to three months. Leave a little headspace, thaw it overnight in the refrigerator and stir before serving.
Ways to Use Mulberry Jam
Spoon it over plain Greek yogurt, spread it on low-carb cloud bread, swirl it into overnight oats or serve it with soft cheese. It is also delicious as a berry layer in a parfait or as a simple topping for cheesecake.
Frequently Asked Questions
Is this jam really sugar-free?
It has no added sugar when made with a sugar-free sweetener, but mulberries naturally contain sugar and carbohydrates. If you track either one, calculate the recipe using the exact fruit and sweetener you use.
Can I make mulberry jam with frozen berries?
Yes. Add the frozen berries directly to the saucepan and simmer a few minutes longer if needed to cook away excess liquid.
Can I use ground chia seeds?
Yes, although the texture will be smoother and may thicken more quickly. Start with a little less, then add more only after the jam has rested.
Why didn’t my jam thicken?
Chia jam reaches its final texture after it cools. If it is still loose after 20 to 30 minutes, stir in another teaspoon of chia seeds and give it more time.
