Low-Carb Raspberry Jam
Rikke SvartangenLow-Carb Raspberry Jam
Low-Carb Food Co
16
5 minutes
20 minutes
3
British
Sauces, Dips & Dressings
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!
Ingredients
170g Raspberries
120ml Water
50g Erythritol (granulated)
1 tsp Lemon Juice
¾ tsp Gelatine Powder
Stevia Liquid (to taste)
Directions
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.
