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The intense raspberry flavor of this jam makes it a longtime favorite. Cook up this jam for toast, yoghurt or peanut butter sandwiches!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Notes: This will not be a preserve – will only last for about 1 week if covered and kept refrigerated.

  • Makes Approx: 200ml of Jam
  • Prep time: 25 minutes
  • Cooking time: 30 minutes
SUGAR FREE RASPBERRY JAM

The intense raspberry flavor of this jam makes it a longtime favorite. Cook up this jam for toast, yoghurt or peanut butter sandwiches!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Notes: This will not be a preserve – will only last for about 1 week if covered and kept refrigerated.

  • Makes Approx: 200ml of Jam
  • Prep time: 25 minutes
  • Cooking time: 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 240 g Raspberries (2 cups)
  • 60 g Lemon juice (¼ cup)
  • 1 teaspoon vanilla extract
  • 50 g Natvia (¼ cup)
  • 1 teaspoon Xanthum gum

METHOD

  1. Add the raspberries, juice and 2 tablespoons of water to a saucepan and bring to a boil and then lower heat to simmer. Add the vanilla extract. simmer for 15 minutes as the mixture thickens.
  2. Stir through the Natvia and cook for a further 3 minutes.
  3. Evenly sprinkle over the xanthum gum and stir immediately. Continue to stir for 1-2 minutes and then pour into a sterilized jar or container.
  4. Once the jam has cooled enough, place in the fridge for at least 30 minutes

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