The pictured batch, however, uses blackberries and a peach. No need for pectin and the resulting need for a copious amount of granulated sugar.īlueberries, strawberries, and raspberries are my usual picks for this type of jam. The sugar also helps to preserve the quality of the fruit when canned.īecause I have gotten requests for low-sugar options－and because my kids do eat a lot of PB&Js－I started experimenting with jams that use heart-healthy and highly absorbent chia seeds as a thickener.Įnhanced by a light touch of honey or maple syrup, this virtually tasteless superfood allows the natural sweetness of the fruit to shine. Pectin, though, is very sour, so it must be offset with sugar－a good bit of it. Standard recipes for canned jams and jellies rely on pectin to thicken the fruit and make it jell. My family and I still enjoy these jams regularly.
Truth be told, I make most of my jam recipes just like my grandmother did, and they are not low in sugar. And when it’s time to add the maple syrup or honey (you could use agave if preferred), you can taste for sweetness, adjusting to your exact liking. Frozen fruit is fair game, making it an excellent year round option. It’s a small-batch recipe that can be whipped up quickly and there’s no need to process in boiling water. The flavor may be varied according to preference and what’s on hand. Healthy jam that tastes great…really? The perks of this no-sugar recipe, however, extend beyond the obvious health benefits. Instead it relies on heart healthy chia seeds and a small amount of maple syrup or honey. This flexible, small batch recipe doesn’t use pectin as a thickener, so there’s no need for a copious amount of granulated sugar as is used in traditional jams.
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