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.
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.
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.
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.
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!
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! 😁
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.
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.
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.
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.
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!!
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.
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.
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.
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.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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.
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.
I am coming after trying this and commenting, this is the best recipe ever
Super glad to have found this! Trying it with blueberries today.
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!
Yum, you have a very eager taste tester!
Excellent video instruction!
I forgot all about Chia seeds you saved me!
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! 🥰
Thank you for the recipe!
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!
Could you do this without any added sweeteners? Or like honey?
Thanks for sharing! When you had the lab tests back what PH did this recipe achieve please? Thank you
If I wanted to use honey or syrup, how much would I use?
The bottom 2 recipes call for 1 tablespoon of monk fruit and the top 2 for 1 tsp..... Is that a typo?
Thank you
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.
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.
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.
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.
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.
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.
I'm going to use honey to sweeten.
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.
I wonder how this would work for homemade canned applesauce
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 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!!
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.
Can I use these recipes and make fig jam?
And making your own does not contain all the preservatives they add in store bought jams.