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1 Sugar Free Blackberry & Chia Jam

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Sugar Free Blackberry & Chia Jam

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Ingredients

1 jar(s)

Jam

  • 500 g Fresh or frozen blackberries
  • 50 g xylitol
  • 2 tbsp chia seeds
  • 2 tbsp water
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  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Jam

  1. Add add the ingredients except the chia seeds to the TM bowl

    Cook for 10 mins / varoma / speed 2

    (if you don't want the fruit lumpy, chop it for 10 secs, speed 5)

    Scrape down the sides & add in the chia seeds

    Cook for a further 2 mins / 100 degrees / speed 2

    Allow to cool completely before putting into the fridge

10

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Tip

Any fruit can be used for this jam.

I like a really thick jam, but if you prefer it a bit more runny, add in an extra tablespoon of water to the cooking process.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I replaced the xylitol with 1tbs of maple syrup,...

    Submitted by nessness7 on 15. August 2020 - 13:13.

    I replaced the xylitol with 1tbs of maple syrup, was delicious 😋
    cant wait to make this again

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  • Thanks for the tip of using Chi for thickening

    Submitted by Dorothy Lawes on 19. April 2020 - 16:18.

    Thanks for the tip of using Chi for thickening

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  • I've just made my first batch of this and it won't...

    Submitted by Lyna 55 on 6. March 2018 - 23:39.

    I've just made my first batch of this and it won't be my last....LOVE it!! It's not sickly sweet like most jams and tastes wonderful. Very clever using the chia to thicken it Smile I would never have thought of using chia in jam! It works so well and you don't even know it's there.

    I'm not sure how it keeps. I made two jars and have stored them in the fridge. I'd be interested to know if it keeps like normal jam in the cupboard if it's bottled hot, in hot sterilised jars.

    I'm going to try this with other berries next season. Thanks for sharing the recipe.

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  • Hi, just cooking it now- how

    Submitted by Luckymich on 24. October 2015 - 16:13.

    Hi, just cooking it now- how long does this keep in sterilised jars? Is it just a week in the fridge or can it be kept longer as it's cooked?

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  • How  much rice malt syrup did

    Submitted by leishy_leish on 13. August 2015 - 14:21.

    How  much rice malt syrup did you use in replace of the xylitol? 

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  • Yum! I used Rice malt syrup

    Submitted by aichan81 on 13. April 2015 - 11:40.

    Yum! I used Rice malt syrup instead of xylitol to sweeten it.

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  •  what is Xylitol and where

    Submitted by Cobie on 12. February 2015 - 17:20.

     what is Xylitol and where can I buy it as I have been looking to make a sugar free jam. 

    cobie

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