LS Grape-Cherry Jam spread on two slices of sesame toast on a white salad plate
Condiment, Dairy-free, Dessert, Gluten Free, Paleo, Pescatarian, Vegan, Vegetarian

Low Sugar Grape-Cherry Chia Jam

This stuff is legit! I want to put it on toast, over a sugar free cheesecake, on a spoon. During my six month stint on a ketogenic diet I fell in love with the natural sweetener Erythritol. It looks like sugar, tastes like sugar but does not create an insulin response like sugar. Perfect! I am also a recent fan of Chia Seeds, where have these been my whole life?  I have made lots of preserves using pectin and such but because of my new love of the Chia Seeds I decided to give it a go and it was a good idea!

First, the fruit! I had what I thought were black cherries in the freezer, I am rather fond of freezing fresh fruit to preserve it. I need to start marking these freezer bags. Turns out my cherries were black seedless grapes, an honest mistake. They really did look like black cherries. Despite my cherries being grapes I soldiered on. I defrosted the grapes and placed them in a sauce pan with a cup of water laced with lemon juice and a pinch of pink salt. I cherried it up with a bag of dried tart Montmorency cherries and added one cup of Erythritol and a third cup of chia seeds. I brought this mixture to a boil and then lowered the heat to simmer for thirty minutes.

After cooking the fruit tender, I needed to thicken it. I used Arrowroot to thicken the fruit broth. I dissolved a tablespoon of arrowroot in about quarter cup of cold water and stirred that into my cooked fruit mixture. It needs to come to a boil while you stir, then lower the heat and allow it to simmer and thicken up. Once it thickens, remove from the heat and let it cool. Once cooled use an immersion blender or other blender to puree it. Pour the jam into small fruit jars and seal them in a hot water bath to preserve. Store in a cool dark place. This recipe only makes a small batch so you will use it up quick.

It spreads beautifully and is full of flavor, great on multigrain buttered toast!!

  • 1 lb Black Seedless Grapes
  • 1 bag Dried Montmorency Cherries
  • 1/3 C Chia Seeds
  • 1 T Lemon Juice
  • 1 C Water
  • 1 T Arrowroot, dissolved in a little cold water
  • 1 C Erythritol
  • Pinch Pink Salt
  1. Place the grapes, cherries, chia, erythritol and water with lemon juice added in a sauce pan and cook down for 30 minutes.
  2. Dissolve arrowroot in a little cold water and stir into the pot to thicken the mixture. Allow to come to a boil and then lower heat to simmer until it thickens.
  3. Puree with an immersion blender or NutriBullet blender.
  4. Seal in boiling water in small fruit jars. This recipe only makes a little so you will use it up quick.



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1 Comment

  1. Arleen says:

    Sounds wonderful

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