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No-Sugar Raspberry Jam

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"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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Ingredients

2 h 50 m servings 25
Original recipe yields 10 servings

Directions

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  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; 0.3 6 0.5 0 < 1 Full nutrition

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