Chia Blackberry and Raspberry Sugar-Free Jam Recipes

Chia Blackberry Jam

Sugar-Free, Raw, Gluten-Free

A very easy and delicious raw-food jam that is great to use as a topping for yogurt, frozen desserts, and of course toast! Chia seeds are a great alternative to using thickening starches and large amounts of sugar. Our sweetener blend is healthy, sugar-free and chemical-free,

So slather on!

CHIA BLACKBERRY JAM Recipe:

1/2 c. WARM water
1/4 c. vegetable glycerin
2 T. IMO syrup (or other desired sweetener)
2 T. whole black chia seeds
1/2 c. powdered White LAKANTO brand sweetener (or erythritol, or xylitol, or 50/50 blend of both)
18 ounces crushed fresh blackberries
1 T. Black Cherry Concentrate, optional
1/16 t. BIOSALT, to taste
Ascorbic acid powder (Vitamin C), to increase tartness if needed, to taste
Natural berry flavor, if desired
Stevia glycerite, to sweeten taste


Method:

Blend together the warm water, glycerin, and IMO syrup.

Stir in 2 T. chia seed. As soon as it thickens (3-5 minutes), stir in your desired healthy sugar substitute, crushed blackberries, and blackberry concentrate, if using.

Adjust the flavors: Add approximately 1/16 t. BIOSALT (recipe on blog). Add to taste, the ascorbic acid, natural berry flavor, and stevia glycerite.

Allow to thicken in the refrigerator for 12 to 24 hours. Stir.

Store in the refrigerator up to one week. Freeze jam for long-term storage.


Note: 

Using 2 T. chia seeds gives the consistency of a freezer jam. 

Using 4 T. chia seeds makes a thicker jam.


Variation:


Instead of blackberries, use fresh crushed raspberries. Use white chia seeds for the raspberry jam.




Sources: 

You can buy IMO syrup online. Kitchen Cheetahs hopes to be able to provide you with IMO syrup and IMO powder at a better price, at a later date. Please contact us and let us know if you are interested.

www.bionutra.ca
www.fitnesstreats.com
www.busybuthealthy.com
www.mysweetit.com

Enjoy!

Author, Leila

Healthy Sugar-Free Cranberry Juice Cocktail Recipe

Sugar-Free Cranberry Juice Cocktail Recipe

Today I decided to create a healthy version of cranberry juice cocktail. My version uses no high fructose corn syrup, sugary fruit juices, or sugar. Cranberries are very high in anti-oxidants, it's all the sugar that is normally found in cranberry juice cocktail that is a heath concern. This would be an excellent drink for U.T.I., a common female ailment.

I chose to use xylitol for it's anti-cavity and anti-bacterial properties. I add stevia glycerite to cut back on the amount of xylitol needed, and to create a more balanced sweetening profile. The BioSalt adds minerals and the ascorbic acid (Vitamin C) adds a bit more dimension to the drinks flavor.

This is a great recipe to use up some extra cranberries you may have left over from the holidays.

SUGAR-FREE CRANBERRY JUICE COCKTAIL RECIPE:

Yield: 1/2 gallon

Difficulty Level: Easy-Peasy

12 ounces cranberries
8 1/2 c. water, divided
1/2 c. xylitol
1 t. stevia glycerite
1/4 t. ascorbic acid crystals or powder
1/8 t. BioSalt (recipe is on this blog)

Method:

In a blender or food processor, roughly puree the washed and sorted cranberries in 2 cups of the water. Pour into a large non-reactive pot.

Add 2 cups water to the emptied blender (put the lid on!) and turn it on long enough so that the sides are rinsed clean of the berries. Pour blender contents into the pot.

Add 2 cups more water to the pot and bring the mixture up to a boil on medium-high heat. As soon as it starts to boil, turn the heat down to medium-low and simmer 15 minutes. then take off heat and let cool a while.


Strain the mixture through a fine mesh sieve into a 1/2-gallon glass jar (with tight fitting lid). use a silicone spatula to stir the pulp as you strain, to release more juice.


Mix the spent pulp with the last 1/2 cup water and strain into your juice container.


Add the xylitol, stevia glycerite, ascorbic acid, and BioSalt. Put the lid on tightly and shake to dissolve the xylitol. Taste for sweetness and chill.


Serve over crushed ice. Yum.


Note: I mix the spent cranberry pulp into natural, unsweetened applesauce and sweeten it to taste with a few drops of stevia glycerite, or other healthy sweetener of choice.

Tip: Now brand stevia glycerite works well and can be found at health food stores. Ascorbic acid and Xylitol can also be found at health food stores.

Cranberry juice cocktail in the making

Straining and stirring the cranberry pulp

Cranberry pulp with the 1/2 c. added water

Finished Cranberry Juice Cocktail

Note: The quininic acid found in cranberries is what causes the distinctive bitter taste, and is also thought to have nutraceutical properties. When consumed, quininic acid is converted to Hippuric acid, which removes toxins from the urinary tract and kidneys. Here's to your Health!

Author, Leila