Preparing a tasty and healthy raspberry jam has never been easier with our seedless and sugar-free recipe.
Savour it on your morning toast or oatmeal, or use it in all your sweet creations.
Cook the raspberries with water for 8 minutes over low heat.
Let the raspberries cool down, and then transfer them into a cheesecloth. Squeeze out as much juice as you can into a bowl, leaving the pulp and seeds in the bag.
Add the juice, peeled and chopped apples, and erythritol to a pot. Bring to a boil and cook for 10 minutes.
Now, use an immersion blender to blitz raspberries and apples until smooth.
Bring back to a boil and simmer over medium heat and uncovered for 30 minutes or until thick and glossy.
Transfer the jam into clean jars and let it cool down completely before serving.
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