Low Carb Homemade Raspberry Jam
Indulge in the sweet, tangy flavors of this *Low Carb Homemade Raspberry Jam*, a guilt-free alternative to traditional jam that’s perfect for those following keto or sugar-free lifestyles. This easy-to-make recipe combines fresh, juicy raspberries with powdered erythritol for natural sweetness, while a touch of lemon juice adds brightness and unflavored gelatin ensures a perfectly thick texture without the need for added sugars. With only 10 minutes of prep and a short simmering time, this low-carb jam comes together effortlessly, making it an ideal topping for keto bread, yogurt, or even low-carb pancakes. Plus, it’s refrigerator-friendly for up to 2 weeks or freezer-safe for longer storage, so you can enjoy its vibrant, fruity flavor anytime. Try this quick and healthy jam for a delicious way to enjoy raspberries year-round!
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Ingredients
- 2 cups fresh raspberries
- 0.5 cup powdered erythritol
- 0.25 cup water
- 1 tablespoon lemon juice
- 1 teaspoon unflavored gelatin
Directions
Step 1
Start by washing the raspberries thoroughly under cool running water. Gently pat them dry with a clean kitchen towel or paper towel.
Step 2
In a medium-sized saucepan, combine the raspberries, powdered erythritol, and water.
Step 3
Set the saucepan over medium heat and stir the mixture occasionally. As the raspberries begin to break down, use a spoon or a potato masher to crush them and release their juices.
Step 4
Bring the mixture to a slow boil, stirring frequently. Reduce the heat to low and let it simmer for about 10-12 minutes, or until the mixture begins to thicken.
Step 5
Add the lemon juice and unflavored gelatin to the pan. Stir well to ensure that the gelatin is fully dissolved and well incorporated.
Step 6
Continue to simmer for another 5 minutes, stirring constantly to prevent the jam from sticking to the bottom of the pan.
Step 7
Remove the saucepan from the heat and let the jam cool slightly.
Step 8
Transfer the cooled raspberry jam to clean, sterilized jars. Allow it to cool completely before sealing the jars with lids.
Step 9
Place the sealed jars in the refrigerator, and allow the jam to set for at least 4 hours before serving.
Step 10
Store the jam in the refrigerator for up to 2 weeks, or freeze it for up to 3 months for longer storage.
Nutrition Facts
| Serving size | (442.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 141.4 |
| Total Fat 1.6g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9.5mg | 0% |
| Total Carbohydrate 148.8g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 11.2g | |
| Protein 5.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 66.5mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 387.9mg | 0% |
Source of Calories