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.

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 25 calories; protein 0.5g; carbohydrates 6g; fat 0.3g; sodium 0.1mg.

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One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .