There’s something so homey and comforting about freshly made raspberry jam. It’s really not difficult to make, and (unlike with store brands) you are in control of the ingredients.

Yield: 1 cup

Serving size: 1 tbsp.


  • 4 cups fresh raspberries, washed and picked through
  • 1 1/2 cups water
  • 1 tbsp. + 2 tsp. pectin
  • 3 tbsp. + 1 tsp. natural, non-GMO granular erythritol
  • 1 tiny pinch of salt


  1. Place all the ingredients into a 4 qt. sauce pan.
  2. Bring to a full boil for 2-3 minutes, stirring constantly.
  3. Lower the heat to achieve a fast simmer. Continue to cook, stirring frequently, for another 15-20 minutes. While the jam is cooking, use a spoon to remove any pink foam that gathers on the surface of the jam.
  4. The jam is done cooking when it’s similar in thickness to cream of wheat, your spoon leaves a vanishing trail in the jam when you drag it through, and it is no longer producing pink foam.
  5. When the jam is done, remove it from the heat.
  6. To remove the seeds, force the jam through the holes of a fine mesh sieve that is resting over a bowl, by stirring and spreading the seeds across the surface of the sieve. Be patient. This can take 5-6 minutes. It is helpful to periodically scrape the underside of the sieve with a clean spoon, to help remove any build up of jam and add it to the bowl.
  7. When you can no longer scrape jam from the underside of the sieve, you are done.
  8. Gently mix the jam, then place it into the refrigerator, uncovered, to cool.
  9. When the jam is completely cool, place it into a covered jar or container, and store it in the refrigerator.
  10. Enjoy this lovely jam on waffles, pancakes, biscuits, and bagels. It also makes a nice filling for cookies and cakes.
3 Net Carbs Per Tbsp.
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.