No-Sugar Raspberry Jam


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.

Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
2 hrs 35 mins
Total Time:
2 hrs 50 mins
10 servings


  • 2 tablespoons lemon juice

  • ½ teaspoon agar-agar powder

  • 4 cups fresh raspberries


  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.

Nutrition Facts (per serving)

25 Calories
0g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 25
% Daily Value *
Total Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 1g
Vitamin C 14mg 69%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 79mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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