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.

Ingredients:

  • 4 cups fresh or frozen raspberries
  • 1 1/2 cups water
  • 1/3 cup natural, non-GMO granular erythritol
  • 1 tiny pinch of salt

Directions:

  1. If using fresh berries, wash them and pick through to remove any undesirable ones. Place all the ingredients into a three-quart saucepan.
  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 produces 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 part 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 Miracle Bread, waffles, pancakes, biscuits, and bagels. It also makes a lovely filling for cookies and cakes.
5 Carbs Per Serving
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