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

I am an afiliate for Azure Standard and it does help me out a little if you order using this link. Here is the link to chia seeds:
[ Ссылка ]

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!

свернуть