Fresh or frozen strawberries = 2 kg

Fresh or frozen blueberries = 1 kg

Allulose = 350 g (OR any keto friendly sweetener)

Chia seeds = 150 g (You can replace with xanthan gum as a thickener)

Vitamin C = 4 x 1000 mg

(Note: Choose unsweetened and unflavored ones. The acid from the vitamin helps to maintain the freshness of the jam and its vibrant colors for up to a few months in the fridge without affecting the flavor. This is optional and you can also use lemon juice or vinegar, but they may affect the taste of the jam. You can also use ascorbic acid powder or citric acid powder as suggested by some subscribers here if it's convenient for you)

NOTE:

If using frozen fruits, please defrost and drain all the liquids otherwise the jam will be too runny.

1.  Crush the vitamin C and dissolve with some hot water. Set aside.

2.  Cut off the top of the strawberries, wash and clean.

3.  Wash and clean the blueberries.

4.  Place the strawberries in a big bowl and use a handheld blender or food processor to mash them into a coarse consistency with some chunks.

5.  Pour the mashed strawberries into a large pot.

6.  Add the whole blueberries.

7.  Add the sweetener. You can add it gradually, taste and adjust accordingly.

8.  Cook over a low to medium heat, stirring constantly.

9.  Add the dissolved vitamin C, stir and cook for a while.

10. Lastly, add the chia seeds gradually. You may not need to add all the 150 g depending on your preferred level of thickness. I ended up using all of the 150 g as I prefer a thick texture.

11. The whole cooking process takes only about 30 to 40 mins. Do not overcook as it may cause loss of flavors.

12. Once the jam is nice and thick, turn off heat and remove the pot.

13. Fill the jam into clean and dry jars using a funnel.

14. Cool the jams completely before capping.

15. Label and refrigerate.

16. This recipe makes about 13 x 250 g jars so you can adjust accordingly. I realized I mentioned 13 x 225 g jars in the video, but 225 g is actually the net weight of the jam - my apologies.

17. Due to the use of the vitamin C, the jam can keep up to a few months in the fridge with a vibrant color. Without any added acid, the jam can keep for up to 2 to 4 weeks and there is a tendency of darkening at the top which makes the jam not so appealing even though it is still safe to consume.

18. If you would like to preserve the jams naturally at room temperature, do check out this video on canning 101.

[Total Servings per jar = 11 @ 20 g each]

NUTRITION INFO PER SERVING

Total Carb = 2.53 g

Dietary Fiber = 0.89 g

Net Carb = 1.64 g

Calories = 13.7

Total Fat = 0.32 g

Protein = 0.40 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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