No-Sugar Raspberry Jam recipe

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Ingredients

2 tablespoons lemon juice
½ teaspoon agar-agar powder
4 cups fresh raspberries

Nutrition Info

25 calories
carbohydrate: 6 g
cholesterol: : -
fat: 0.3 g
fiber: 3.4 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 0.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.

  2. Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.

  3. Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.

Recipe Yield

10 servings

Recipe Note

I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make jam, you don't need to add sugar. A little agar-agar and lemon will help the cooked fruit thicken to make a spreadable fruit for toast, sandwiches, or cheeses. It will last up to 2 weeks in the refrigerator. This recipe will work with all forest fruits.

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