Sugar-free raspberry jam is a Pakistani-style preserve made by cooking raspberries down with erythritol and binding it with chia seeds toasted in the airfryer. Without refined sweetener in the mix, getting the right texture from the chia's gel becomes a demanding technique.
Spread the chia seeds in the airfryer basket and toast at 150°C for 3 minutes, shaking once halfway through. If you do not have an airfryer, toast for the same time in an oven preheated to 150°C.
Bring the raspberries, erythritol and lemon juice to a boil in a pot, then simmer over low heat, mashing, for 20 minutes until thickened.
Stir in the toasted chia seeds and cook for a further 7 minutes, stirring, then spoon into jars and let cool.
Watch the chia seeds closely in the airfryer, since they can scorch within seconds. Check the jam's texture after it cools, since the chia gel thickens further as it cools. Allergens: this recipe contains none of the main allergen groups.
Using stevia instead of erythritol takes up less volume; you will need to adjust the amount according to the manufacturer's sweetness chart in that case.
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