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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!
50g Erythritol (granulated)
1 tsp Lemon Juice
¾ tsp Gelatine Powder
Stevia Liquid (to taste)
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.
This raspberry jam will keep in the fridge for up to 1 week.
Why not try it with our home made Sweet Raspberry Scones, Low-Carb pancakes or on a piece of Low-Carb Toast?
Low-Carb Raspberry Jam
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Making it easier to adopt a low-carb lifestyle.