Very Berry Chia Jam ๐Ÿ“ gluten free, keto & paleo

23 comments

  1. Sherry Gay says:

    This looks wonderful! I think I might try this with gelatin instead of the chia just because they always get hung up in my teeth :)) Thank you!

  2. Lynn says:

    Love, love your site. I have a recipe for Cherry Port Chicken that I love but have given up because of the Keto diet. Do you think after making the jam I could use it in a sauce that requires cooking or would it break down?

    Lynn

    • Paola says:

      Hi Lynn! I’m sorry to have missed your comment earlier! In all honesty I’m not sure how well it will work… maybe you can try cooking the berries themselves for longer before adding the sugars so they reduce with their own natural sugars.

  3. Milana says:

    Just made this jam using strawberries. YUMMY!!!!!! Canโ€™t wait for it to cool down, i have a feeling it will be insanely delicious straight from the fridge.

    What i did was i added 1.5 Tbsp Swerve per two cups of chopped strawberries and i ground the chia seeds. The rest – exactly by the recipe.

    Thank you, Paola, for the second amazing recipe that iโ€™ve tried and loved! The first one being your sandwich bread that we are now addicted to ๐Ÿ˜

  4. Shona says:

    Yep! Another winner from Gnom-Gnom! Made a mixture of rasps and straws and it is divine! Now to make the toasted almond shortbread cookies to go with it. Thanks Paola!

    • Paola says:

      LOL! That’s great to hear Shona! And can I say I’m jealous of your imminent cookie situation?! xo!

  5. Wiebke says:

    I made 1 Glass raspberry and 1 strawberry today. – I added 2 tablespoonยดs lemon juice to the strawberries. Both turned out quite good. The strawberry got a little funny dark colour from the chia seeds, but the taste is fine. If you dont like the crispiness of the chia seed, you can just grind it and then add it to the jam.

  6. sarah lynn freeland says:

    Quick question, the nutrition facts say that its estimated out for 2 table spoons but the note right above says that it is for a cup and a half… I’m guessing it is the 2 table spoons for 3 carbs 1 net carb? Thanks!

  7. Karelle says:

    Paolo you just blew my mind haha! Were you thinking of using your donut recipe but shaped as balls with the chia jam inside? If so, I might try that this weekend as well!

    • Paola says:

      Lol yes! I will likely blend the chia jam until very smooth though (more jelly-like). Fingers crossed! ๐Ÿ™‚

  8. Karelle says:

    Paola, have you ever tried putting this inside your cookies recipe? Like a stuffed cookie. Just curious!

    • Paola says:

      Not yet Karelle, but I don’t see why it wouldn’t work! I think the raspberry version would go particularly well with the toasted almond shortbread cookies (can bake them in a thumbprint cookie shape!). Otherwise I’m going to give it a try as a doughnut hole filling this weekend ๐Ÿ˜‰

  9. Ellen says:

    Have been lookibg for a recipe for jam to go with the aebleskivers I made with the cburro batter and here it is. Have all ingredients on hand so making tonight and then freezing. I barely use other recipe blogs anymore you keep me so busy. Looking forward to trying those biscuits.
    I am enjoying the little rolls I made from my second batch of bread dough, taste better on second day, really enjoy the yeast flavor and they are quite filling. You must have a house full of people waiting to eat all your experiments!

    • Paola says:

      Guess what?! I ordered an aebleskivers pan after I saw your comment!! You’re definitely getting credit for that recipe idea Ellen!

      And yup on the bread! I’ve also noticed the taste to be better second day, and was honestly surprised by how well it keeps without going off after the first day (which is standard with most gluten free breads). Thanks so much for your thorough comments, they help me a bunch!

      Also apologies for replying to comments so slowly, I have tendinitis in both my wrists and recently had surgery on one so I’m struggling a bit to keep up with the blog right now :-S! Always read and appreciate every single comment though. xo!!

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