Low-Carb Raspberry Jam

low crab rasberry jam in a clear jar on a wooden table, one teaspoon with jam on and some scattered raspberries

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!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Setting Time 8

Total Time 8 25

Course Breakfast, Dessert, Lunch, Side Dish

Servings

Calories 3 kcal

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?

Nutrition

Serving: 1tbspCalories: 3kcalCarbs: 0.6gProtein: 0.1gFat: 0g

Keyword healthy acoompaniment, healthy toast, jam on toast, summer berry jam

Tried this recipe?Let us know how it was!