Low Sugar Raspberry Jam
Being pregnant I’m a victim to my cravings lately and this is no exception! Even the healthiest of jams are jam-packed with sugar and I want to protect my baby and myself from too much sugar and try to adhere to my usual diet consisting of some sugar but in moderation and always consisting on natural sugars.
For that reason I started researching jams and how to make them. I came across several on Pintrest and I liked several of them but still many consisted of sugar and then I came across this wonderful sweetener called, Monk fruit. Now I know there are a lot of other substitute sugars out there that have a low glycemic index like Stevia and Swerve but all are essentially created in a factory and processed so although they are a light form of sugar, they are not natural in my book. These kinds of sweeteners can also wreak havoc on the digestive system and the gut microbiome.
After months of clearing my gut, I do not want to go back so I try to keep my diet as natural as possible. That includes my sweeteners. Typically honey, coconut sugar, maple syrup and dates I use in moderation when baking and those are good options for me. So this is no exception, however I did try something new that I was pleasantly surprised by!
This isn’t easy to find but I did find it at Whole Foods and its on Amazon so there are two great options. This is the brand that I bought HERE.
Ok, now that we’ve sorted through sweeteners, now on to the recipe! I will warn you, this IS NOT the same sweetness as store bought jam, but I promise you it won’t spike your blood sugar and it taste like fresh berries which I think is a whole lot better!
Ingredients:
2 cups fresh raspberries
2 tbsp chia seeds
1/2 cup water
1 tbsp lemon juice
2-3 drops of Monk Fruit Sweetener OR 2 Tsp Coconut Sugar
Directions:
Boil 1/2 cup water, lemon juice and raspberries for about 20 minutes or until water is mostly evaporated.
Add in monk fruit and/or coconut sugar about halfway though, along with the chia seeds to the boiling process and continue to simmer for the remaining 8-10 minutes.
Remove from heat and store in air tight container to refrigerate. Keep for 5-7 days.
I’d love to hear your feedback! I’ve shared this in my stories and it was popular request to see the video so I’ve made a fast speed video to show here for your reference as well as before and after pics of the boiling process! I hope you enjoy! Follow along my Instagram on @AngieReneeWellness for more daily recipes and more! I’ve also posted a short video for this recipe on my IGTV link!
Thanks for following along!
XX
Angie