Let’s talk about jams. There are more versions of keto, and I am on the “I only eat berries” one. So a yummy strawberry jam is a great choice when having a sweet tooth. But what I am very upset about, is the fact, that many brands are claiming having jams with no added sugar. Which is true on the one hand, but on the other, when you have a closer look at the nutrition data, you will realize, that though there isn’t added sugar, there are added juice concentrates such as grapes or dates. None of them I can’t eat on low carb, and what more, they are so sweet it cannot be eaten.
And I am indeed the opinion, that fruits are sweet themselves, and they don’t need to be more sweetened. And you know what is really funny? My kids eat a lot more keto desserts than the normal ones. I wrote already I am not keeping my kids 100 percent low carb, but I am trying to avoid sugar and flour as much as I can. But as every mom know, it is more difficult than it seems. Kids go to birthday parties and kindergarten, and that is a lair for sugar. Thankfully lately they eat like two pieces of a normal cake and don’t want more, that is entirely different with low carb desserts 🙂 And they also love my homemade strawberry jam with chia seeds.
I know this won’t probably be the strawberry jam recipe you prepare kilos of at once. Because the sugar for the long conservation is missing, but as it is a quick recipe, you can make a dose for two weeks (it definitely holds so long in the fridge) and then make another one. You don’t even have to be scared to prepare a little bit more my kids ate it with a spoon directly from the glass container 🙂 And then? You can put it in a Greek white yogurt, or spread on your low carb baguette. Or take an example from my kids.
I mean low carb isn’t only a diet, it is a lifestyle. And it is a chance to change our eating habits completely. To be healthy. To not support the monster food concerns, whose only interest is to make people addicted to their industrially processed foods and earn big money, no matter what civilization diseases and victims it brings. Not so long ago I thought that jams potting and other similar stuff is a hobby for grandmothers. How wrong I was and how much I enjoy now I can give my kids homemade products.
Some extra tips!
If you are using frozen strawberries, take them out about a half an hour, before cooking, they won’t sizzle so much. If you are using fresh strawberries, wash them and cut them in quarters, you will decrease the cooking time. Chia seeds in the jam create the thick texture, and they also add fiber, protein and healthy Omega-3-fats. Do not get scared something went wrong. The chia seeds get their gelatinous consistency first after the jam cools down. Cooking time depends on your preference of texture. If you like in your jam pieces of fruit, it will need a shorter cooking time. However, if you want your jam smooth, don’t hesitate to mix it in a blender.
- 400 g / 14 oz strawberries (I used frozen)
- 1 tbsp chia seeds
- Low carb sweetener of your choice (optional)
- Water (if needed)
- Heat a medium saucepan over medium heat and add strawberries.
- Once the berries soften, stir them around in their juice, you can add one tbsp or two of water if needed.
- It will require around 10 minutes until the strawberries start to break up.
- Add chia seeds and optional low carb sweetener.
- Stir another 5-10 minutes, it depends on you, what consistency you prefer.
- Full in an airtight container and let cool down before putting in the fridge.
- Enjoy 🙂