Love raspberry jam but not the extra sugars that come with it? And what about those pesky raspberry seeds? No worries, our sugar-free and seedless raspberry jam recipe comes to the rescue! Try it out, and you won't go back to store-bought jam ever again!
Classic raspberry jam, like other fruit preserves, usually contains 50% fruit and 50% white sugar. Even if you use store-bought pectin, you'll still have to add some refined sugar to the jam, or it will be too tart. Well, we say no to this! And we have a fantastic 100% sugar-free, no-pectin jam alternative we want to share with you.
How did we do it? With erythritol and apples! Erythritol is a safe, natural sweetener that has zero sugars and zero calories. Yet, it tastes almost as sweet as sugar and looks exactly like it. This means you can use it to prepare this raspberry jam as you would do with regular sugar.
While erythritol will make your jam taste sweet without loading it up on sugars, apples will give it the perfect jelly look. Why? Because apples are naturally high in pectin! We already used them in most of our homemade jam recipes, and they're just perfect for the job.
When it comes to apples for jam-making, we recommend using underripe, slightly sour apples as they're higher in pectin. Good varieties include granny smith, gala, or golden delicious. In this raspberry jam recipe, apples also replace the berries' pulp, which we filter out to get rid of the seeds.
Removing the raspberries seeds for jam is super easy, and we'll show you how to do it in the steps below. All you need is a trusty cheesecloth or nut milk bag, but a fine-mesh sieve will work too. With the default ingredients, you'll get one jar of jam, about 300g (10oz). So you'll have plenty to keep you going for a couple of weeks. Let's get started!