free from: gluten, dairy, grains & refined sugar (vegan, paleo & Low FODMAP friendly)
Homemade sugar free jam made without the nasty additives in store-bought jam. I never would have thought I’d make my own jam, but now I won’t have it any other way.
I don’t know about you, but I LOVE jam. I will eat in on anything: bread, rice cakes, waffles, or even just a spoon. Unfortunately, sweeteners (like pectin and high fructose corn syrup) found in store bought jams kill my stomach. I’m not about to cut out a food I love, so I figured it was time to make my own tummy friendly option.
This is paleo, anti-candida and can be Low FODMAP depending on the fruit & sweetener. Feel free to comment if you need suggestions!
The fruit you use can be fresh or frozen, but I personally think fresh fruit works better. Frozen fruit is best if you’re using this more for a compote rather than jam.
Your homemade sugar free jam will last five days refrigerated. You may need to stir before using if your jam has been in the fridge for a few days.
- Your favorite fruit
- Chia seeds
- Monkfruit sweetener
The monkfruit can be swapped for any other crystalized sweeneter (cane sugar, stevia, etc.). This is free from basically everything, so I’m not sure what other substitutes could be made. Of course if you have questions, just comment below!
The main photo is a homemade raspberry jam, but I have also made this with strawberries as a topping for waffles as pictured below and I’ve even used it as filling for cakes.
Here’s the simple recipe, using only three ingredients. I hope you enjoy.
Homemade Sugar Free Jam
- 1 cup fruit
- 1 1/2 tsp chia seeds
- 1 1/2 tsp monkfruit sweetener
- Place all ingredients in a saucepan on high heat until it begins boiling.
- Quickly switch to low heat and continue stirring until the jam thickens. Turn off heat and let cool.
- Store in a glass jar for optimal freshness. There you have it: homemade sugar free jam.