Canning Sugar Free Chia Jams - Raspberry, BlackBerry, Strawberry, or Blueberry
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- Опубликовано: 21 ноя 2020
- Recipe is for approximately 4 half pint jars of 2 pint jars.
Raspberry Sugar-Free Chia Jam
5 c. fresh or frozen raspberries
1 c. Erythritol (could use 1 c. Lakanto instead of both sweeteners)
1 tsp. Pure Monk Fruit
4 T. Lemon Juice (store bought)
1/2 c. Black Chia Seeds
Blackberry Sugar-Free Chia Jam
5 c. fresh or frozen blackberries
1 c. Erythritol (could use 1 c. Lakanto instead of both sweeteners)
1 tsp. Pure Monk Fruit
4 T. Lemon Juice (store bought)
1/2 c. Black Chia Seeds
Strawberry Sugar-Free Chia Jam
5 c. fresh or frozen strawerries
1 c. Erythritol (could use 1 c. Lakanto instead of both sweeteners)
1 T. Pure Monk Fruit
4 T. Lemon Juice (store bought)
3/4 c. White Chia Seeds (white seeds help maintin color of jam)
Blueberry Sugar-Free Chia Jam
5 c. fresh or frozen blueberries
1 c. Erythritol (could use 1 c. Lakanto instead of both sweeteners)
1 T. Pure Monk Fruit
4 T. Lemon Juice (store bought)
1/2 c. Black Chia Seeds
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Instructions:
Prepare jars by placing clean jars in a pot of hot water fully covering the jars and bring to a boil. Allow to boil while preparing jam. In a separate large pot, place berries and set heat to low or medium low. Allow berries to slowly warm and come to a simmer while stirring frequently to prevent burning and sticking to the bottom of the pot. Use a potato masher to mash berries to desiered consistency. In a bowl, combine erythritol and monk fruit and mix well with a fork or whisk. Once berries have begun to simmer, add sweetener and mix in.
Allow to simmer for about 10 minutes with sweetener to allow sweetener to melt and combine with berries. After 10 minutes, add lemon juice and stir in. Immediately add chia seeds and stir them in. Remove pot from heat. Remove jars from boiling water and fill to within 1/2' of the top of the jars. Quickly submerge the lids into hot water. Wipe rims of jars clean with a wet paper towel. Place lids and screw rings on to only finger tight.
Place jars back in boiling water and cover with lid. Boil for 13 minutes for elevation of 1000 feet or lower. May need longer for higher altitude. Remove jars from boiling water onto towel to allow to cool. Lids should suck down when cooling. If they are successfully sealed, jam is shelf stable for 1 year. Once open, keep refrigerated and store for up to 1 month. If a jar didn't seal, keep in the fridge and eat first.
Enjoy! 
Развлечения
I wanted to let you know this is our 2nd year making your recipe but this year I wanted to try grinding the seeds into flour. IT WORKED!!! So we used 1/2 cup +2 TBSP chia flour to 5 cups strawberries. When you grind 1/4 cup of seeds you get almost 1/2 cup. What is great is if you are not one for seeds (which I actually love it with chia seeds), you have an option with just grinding the seeds into flour. You cannot tell the different between regular strawberry jam and chia flour strawberry jam. So good!! Thanks again for your original recipe.
This is awesome! Thank you for sharing!
Finally a recipe using erythritol and monk fruit. THANK YOU!
I made 8 -1/2 pt jars (using this recipe)of jam yesterday with strawberries from our garden! Love love it!
Yay! 🎉
Made this tonight! With Fresh picked raspberries. Delicious and no weird lingering after taste like some sugar free recipes have. Thank you for doing the work and the research and then sharing it with the world.
Yum, you have a very eager taste tester!
Super glad to have found this! Trying it with blueberries today.
Loved the idea of using monk fruit, erythritol and chia seeds to thicken the strawberry jam. I usually make an old fashioned strawberry jam with sugar that my family loves. I used white chia seeds to maintain the strawberry color. But, I was disappointed in the overall look and flavor of this jam. I was so-o-o hopeful this would be my go to recipe as the sugar substitute doesn’t affect one’s blood sugar.
Excellent video instruction!
I forgot all about Chia seeds you saved me!
I just found this video and I am so grateful to you! I've been searching for a jam recipe that was sweetened a bit but not with sugar! Thank you so much!
Yummy. I make mixed berry and raspberry jam for my waffles every week. Just a small batch. I use essentially your recipe but have never tried adding chia seeds. I'm going to use that tip so no more runny jam. We love your recipes and tips. Thanks.
Thank you! 🥰
So grateful to you for sharing! I am a diabetic and no one does sugar free canning recipes. Do you do have other SF canning recipes?
You are a woman of my heart! I've watched a few of your vids and really like how you explain the topics and I LOVE your topics. The area of Idaho I live in is quite similar to the Ozarks. We do not like to add sugar to jams and jellies, if which we pick from our farm and either freeze, freeze dry or make low sugars to no sugar jams and jellies. Because sugar is a preservative, we notice the color of jams, jellies and fruits turn brown after a few months because I ad very little. Does erythritol + Monk powder have the color preserving effect like gross amounts of cane sugar does? New sub, and thank you for your efforts and putting out clean living content!
Thanks for sharing! When you had the lab tests back what PH did this recipe achieve please? Thank you
I wonder how this would work for homemade canned applesauce
I'm going to use honey to sweeten.
I’m excited to try this! Is there any reason the recipe couldn’t be doubled or tripled to maximize canning time in the kitchen? I would much rather get 12 jars for my time than 4! 😁
Absolutely! I usually can as much as can fit in my pot at a time.
@@DesertHavaGarden yay! Thank you!!
Hey, I'm so happy to found this recipe. I have one question. Can i use honey to sweeten instead of erythritol?
You can, but I cannot confirm the food safety using honey. I would just make it for the refrigerator if using honey as I only had the recipe tested as presented.
@@DesertHavaGarden Since honey has a long shelf life on it's own I wouldn't think using it would change the safeness.
Few Questions. 1: After they seal do you tighten the lids further? I've never canned anything. 2: I've seen videos of others putting something in the bottom of the pot when canning like a cloth I didn't see you use anything is it not necessary? And 3:how long are the jams preserved for?
You can tighten the rings further just so they are loose and cause you to drop them. You can put something in the bottom of the pot and probably should if your pot is completely flat. My pot has a little lip that gives an uneven resting place for the jars so they are less likely to crack/break. The jams are considered shelf stable for up to a year and once opened, store in the fridge for up to a month.
So you are substituting processed sugars with plant based sugars? Can you just use the sweetness from the fruit?
You could omit the sweeteners, but it would be very mildly sweet due to the chia seeds diluting the fruit. I also could not attest the food safety for canning it. This recipe was laboratory tested as presented for safety.
Hey All, I need your help. Making Blackberry jam and the recipe worked fantastic! But with my second batch thought I would try removing the Blackberry seeds which I did. I knew that doing this there would be less solids in the berry mixture so added about 3/4 cup Chia seeds instead of the half cup the recipe normally calls for, but the result was much more like a blackberry syrup than jam. Does this work when you remove seeds from berries, and if so what changes you do you need to make to the recipe to get 'jam' / jelly :) Thanks!!
Because this recipe needed to be tested by a lab for food safety, I do not recommend changing anything from the original recipe.
wouldn't it be possible to do this with chia seeds and blueberries only as well as the lemon juice? The lemon juice technically here is what is making it shelf stable correct? Monk fruit is way expensive and this recipe uses a ton of it in my opinion. I have so many blueberries I am figuring I can use 10 of the 1 pin jars lol...I could be wrong but definitely more that 2 jars. One large 2lb bag of Lankanta from Costco is about 6 cups. Or even if I can cut the monk fruit in half.
Can I use trivia or stevia? I'm only making small amounts for myself and my family!
You can experiment with those sweeteners, but I would recommend refrigerating them. I had my recipe lab tested for food preservation safety so I can only attest the recipe as presented is safe for storage.
@@DesertHavaGardenthank you so much!!
I’m not sure if I’m doing something wrong? I only get 2 maybe 2 1/2 jars of jam when I use your recipe. What size jars are you using?
Do I have to cut up berries before I start cooking them?
I am using half pint jars, they are the small jars. You don’t have to cut the berries, but smash them to your desired consistency. If you want it pretty smooth, use an immersion blender before adding the chia seeds.
@@DesertHavaGarden thank you! It is a delicious recipe
Can you grind the chia seeds and still receive thickening success?
I think it would, but it may give it a weird flavor if you grind the seeds.
The bottom 2 recipes call for 1 tablespoon of monk fruit and the top 2 for 1 tsp..... Is that a typo?
You waterbath without a rack on the bottom?
She said that her pan in not flat and also mention in another comment if someone had a completely flat pan should use a clean cloth at the bottom in order to prevent cracks.
Yes, my pot has a lip around the bottom preventing the jars from sitting completely flat and making them less likely to crack. If you have a flat bottom pot, you should use a rack or rag in the bottom.
can I use honey as a sweeter?
There are honey jam recipes. I wouldn’t use honey in this recipe because canning needs to be very strict in order to maintain food safety. I had this recipe lab tested for safety as it is listed here.
I have used Manuka honey in mine for a long time. I don’t like real sweet jam and this gives it a nice little sweetness. If using strawberries they are very sweet on their own.
Since honey has a long shelf life on it's own I wouldn't think using it would change the safeness.
And making your own does not contain all the preservatives they add in store bought jams.