2 CUPS (480 G/16.9 OZ) 
HANDS-ON TIME: 10 MINUTES 
OVERALL TIME: 20 MINUTES*


You’ll never buy jam from the supermarket again once you’ve made this naturally vegan chia jam! The chia
seeds take the place of gelatin when it comes to creating a thick, spreadable texture (and they add a little
extra fiber to the mix, too). Spread a dollop on a buttered Keto Sourdough Bun or use it to top Chocolate
Chip Pancakes.
1 cup (140 g/4.9 oz) strawberries
1 cup (125 g/4.4 oz) raspberries
1 cup (140 g/4.9 oz) blackberries
1/2 cup (75 g/2.6 oz) blueberries
1/2 teaspoon ground ginger or 1 teaspoon freshly grated ginger
1/2 teaspoon ground cinnamon
1 tablespoon (6 g/0.2 oz) orange zest
1/4 teaspoon ground cloves
1 star anise
2 tablespoons (20 g/0.7 oz) erythritol or Swerve
10 to 15 drops liquid stevia
2 tablespoons (16 g/0.5 oz) chia seeds
Wash the berries and place in a saucepan. Add all the remaining ingredients except for the
chia seeds. Bring to a boil and then lower the heat. Cook for 5 to 8 minutes. Remove from
the heat. Remove and discard the star anise.
Add the chia seeds and mix well. Let the jam sit for about 15 minutes before transferring
to a lidded jar. Store in the fridge for up to 2 weeks.

NUTRITION FACTS PER SERVING (2 TABLESPOONS/40 G/1.4 OZ): Total carbs: 4.8 g | Fiber: 2.2 g | Net carbs: 2.6 g | Protein: 0.7 g | Fat: 0.6 g | Calories:
24 kcal
MACRONUTRIENT RATIO: Calories from carbs (57%), protein (14%), fat (29%)