This Low-Carb Raspberry Chia Jam Recipe is quick, easy and deliciously sugar-free. You can indulge without the guilt! Especially when paired with my with my Pressure Cooker Vanilla Bean Cheesecake and my Pressure Cooker Lemon Ricotta Cheesecake.
Since I avoid purchasing fresh fruits out of season, I’d recommend making this with frozen berries. They were picked at the peak, freshest of the season and quickly frozen, retaining more nutrients and flavor!
The tart raspberry is the perfect combination to the creamy cheesecake.
Sugar-Free Red Raspberry Chia Jam
- Combine raspberries and juice of 1/2 lemon in a small sauce pan and heat over low. Mash berries with a fork and stir until broken down to a consistency you’re happy with! Taste, add stevia if you’d prefer it more sweet and less tart.
- Add chia seeds and mix well. Transfer jam into small jar and refrigerate for 1 hour to set.