Delicious, homemade, sugar-free raspberry jam. The perfect accompaniment to your low-carb pancakes, in your granola or simply spread out on some low-carb toast!
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Serving: 1tbspCalories: 3kcalCarbs: 0.6gProtein: 0.1gFat: 0g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 170 g Raspberries
- 120 ml Water
- 50 g Erythritol granulated
- 1 tsp Lemon juice
- 3/4 tsp Gelatine powder
- Stevia liquid to taste
Instructions
- Add the lemon juice to a small bowl and mix in the gelatine powder.
- Add the raspberries, water and erythritol to a small pot, and place over medium heat.
- Bring to a low boil and turn the heat down to medium/low.
- Let the raspberries simmer for 20 minutes, stirring every few minutes.
- Break up the gelatine and add to the raspberries, stirring to dissolve.
- Taste, and adjust the sweetness with a few drops of stevia liquid.
- Transfer the raspberry jam to a clean container, let cool completely before covering and refrigerate over night.
Notes
The raspberry jam will keep in the fridge for up to 1 week.
Why not try it with our homemade Sweet Raspberry Scones, Low-Carb Pancakes or on a piece of low-carb toast?
Tried this recipe?Let us know how it was!