Sugar-Free Jumble Berry Jam (From Frozen Berries )
This sugar-free jumble berry jam is made with a mix of low carb frozen berries. It can be enjoyed year-round, and is super quick and easy to make!
Jam Cravings Are Real…
Yes, jam cravings are a real thing. I have those sweet, fruity cravings and dream of summer…but unfortunately we are still in January.
When reality quickly hits home for me and I remember that it’s winter and we’re still stuck in lockdown, I make summer-inspired treats to make me feel happy again.
Luckily, I bulk buy a large bag of unsweetened frozen mixed berries every few months, which is a mix of raspberries, blackberries and blueberries. This means I get to eat them all-year round (hurrah!)
Most berries are pretty low in carbs (especially compared to stone fruits or some other fruits out there). Raspberries and Blackberries only have 5 grams net carbs per 100g serving. Where as blueberries have 12g net carbs per 100g serving, so you want to eat these in moderation.
I have already uploaded my Sugar-Free Blueberry Jam and Sugar-Free Strawberry Jam recipes on this website. Now, if you’ve tried them out, then you will probably realise that they all essentially the same recipe but with different fruits. And even though I could have just mentioned that you can use other fruits in those recipes as a substitution, I felt that this Jumble Berry Jam recipe needed its own post, because why only have one fruit, when you can have three!
With only one saucepan, a potato masher and basic ingredients required, this recipe is completely foolproof. Simply:
- Add the unsweetened frozen berries, granulated sweetener (I like Erythritol, Swerve or Monkfruit), lemon juice (necessary to prevent the growth of bacteria) and water to a saucepan.
- Bring it to a boil, then lower the heat and simmer the berries for 8-10 minutes, until they have broken down and released a lot of their juices.
- Sprinkle the gelatin over the top of the berries and mash it all together with a potato masher.
- Transfer the jam to an air-tight container and let it cool down to room temperature.
- Then, cover it with a lid and refrigerate for at least 2 hours (but preferably overnight).
Note: Store this delicious jam in an air-tight container, in the refrigerator, for up to 3 weeks.
Too Chunky For Your Liking…
I like my jam a little on the chunkier side. But, if you are a fan of super smooth jam, then blend it up, until it reaches your desired consistency.
What To Add Jam To?
There are so many ways to enjoy jam. I like to:
- Mix it with Homemade Almond Butter and spread it on Baked English Muffins or Low Carb Bread Loaf.
- Top it on some Best & Easiest Keto Waffles or Sheet-Pan Pancakes.
- Swirl it into 3-ingredient Low Carb Yogurt or Chia Puddings.
- Add it to breakfast bars like in these Peanut Butter & Jelly Breakfast Bars or Strawberry & Coconut Breakfast Bars
More Low Carb Recipes You Might Like…
Sugar-Free Jumble Berry Jam
- 450g (1lb/ 3 cups) unsweetened frozen mixed berries
- 50g (¼ cup) granulated sweetener (Erythritol, Monkfruit, Swerve etc.)
- 1 tbsp lemon juice
- 1-2 tbsp water
- 4.5g (1½ tsp) gelatin powder
- Place the mixed berries, lemon juice, water and granulated sweetener in a small saucepan, over medium heat.
- Bring the mixture to a boil, then reduce the heat, and simmer for 8-10 minutes, until the berries have broken down and released most of their juices.
- Remove the saucepan from heat and sprinkle the gelatin powder over the berries.
- Using a potato masher, mash all the ingredients together, until it reaches your desired “chunkiness”.
- Transfer the jam into a mason jar/ air-tight container, and allow it to cool down completely, before transferring to the refrigerator.
- Refrigerate for at least 2 hours (preferably overnight), before using.
- Serve & Enjoy!
Servings: 18 (2 tbsp)
Net Carbs: 2.4g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.