Keto Homemade Jams
keto homemade Jams (three flavours)
Keto Raspberry Jam Recipe
1 cup of frozen raspberries
1 tbsp Erythritol
1 tbsp chia seeds
1 tsp lemon juice (optional)
2 tbsp water
Heat a small saucepan over low heat and add the raspberries, lemon juice, water and sweetener to it.
Cook for 5-10 minutes until the berries have broken up.
If the raspberries are still not smooth enough after cooking for about 10 minutes, use a fork to mash them up.
Take the pan off the heat and stir in chia seeds.
Place into the fridge for at least 1 hour so the jam has a chance to gel up.
This jam will keep in the fridge for up to 5 days.
Makes 12 serves of 1 tbsp of jam. Each tbs contains 1g net carbs.
Nutrition Information: YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 14TOTAL FAT: 0gSATURATED FAT: 0gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 0mgSODIUM: 1mgCARBOHYDRATES: 2gFIBER: 1gSUGAR: 1gPROTEIN: 0g
Keto Strawberry Jam – 2 Net Carbs
10 Ounces Whole Strawberries (about 9 large strawberries)
½ Cup water
⅓ Cup Granular Sweetener
1 Tablespoon lemon juice
1 teaspoon xanthan gum
Puree the strawberries in your food processor until they come out nice and smooth. Should be 1 ¼ cup after blended. (you can also leave them a little more chunky)
In medium sauce pan over medium-high heat, add your pureed strawberries, water, sweetener, lemon juice and xanthan gum.
Bring to a boil.
Reduce heat to medium and cook for 5 more minutes. Stirring frequently.
Remove from heat and set aside to thicken.
Let cool in the pan for about 15 minutes, then pour into jelly jars with lids.
Should make 1 ⅓ cups of jam.
This will keep for 2-3 weeks in the refrigerator
Nutrition per serving (Servings: 10)
Serving: 2Tablespoons | Calories: 11 | Carbohydrates: 3g | Fiber: 1g
Keto Blueberry Jam
2 cups blueberries
4 tablespoons water
3 tablespoons low carb sweetener ( I use Lakanto monk fruit)
3 tablespoons black chia seeds
1 tablespoon ground cinnamon
Combine all the ingredients except the chia seeds in a bowl. Mix together.
Pour ingredients into a medium saucepan and cook on medium heat for 7-10 minutes or until softened through.
Place the heated ingredients in a food processor and blend until smooth.
Add the chia seeds to the blueberry mixture and pulse a few more times until thoroughly incorporated.
Pour into a mason jar, place the lid on, and chill for at least an hour or longer. I usually do it overnight for the best results.
You can remove the cinnamon if you prefer. The cinnamon gives it a blueberry pie flavor. However, if you want a normal blueberry flavor, there’s no problem with removing the cinnamon.
You can replace the blueberries with other berries such as blackberries, raspberries, gooseberries, etc. Whatever you prefer. Just know that, depending on the sourness of the fruit, you may need to add a bit more sweetener.
Nutrition Information: YIELD: 16 SERVING SIZE: 1
Amount Per Serving: CALORIES: 22TOTAL FAT: 1gSATURATED FAT: 0gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 0mgSODIUM: 1mgCARBOHYDRATES: 4gNET CARBOHYDRATES: 3gFIBER: 1gSUGAR: 2gPROTEIN: 1g