Keto Raspberry Jam

Name: Keto Raspberry Jam
Prep time: 2 min
Cook time: 12 min
Total time: 14 min
Yield: 16 serving
Ingredients: 12 ounces fresh raspberries; ⅓ cup allulose; 2 tablespoons fresh lemon juice; 2 tablespoons water; ¼ teaspoon xanthan gum

User Reviews

5.0

6 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
14 mins
Servings
16
Calories
12 kcal
Course
Condiments
Cuisine
American

Keto Raspberry Jam

Iris Warren

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This quick and easy homemade sugar-free jam is made with fresh raspberries and just a handful of ingredients.

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Ingredients

Servings

12 ounces fresh raspberries
⅓ cup allulose (or ¼ cup Swerve, monk fruit, erythritol)
2 tablespoons fresh lemon juice
2 tablespoons water
¼ teaspoon xanthan gum

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Instructions

Add the raspberries, allulose, lemon juice and water to a sauce pan and cook over medium/low heat for 8-10 minutes and don't forget to stir it often! The raspberries will start to break down and the sauce will thicken as it cooks.
Sprinkle the xanthan gum over the top and whisk. Continue cooking for another 2 minutes, then remove from the stove and allow it to cool. Remember that it will thicken as it cools.
Allow to cool before serving. If you prefer a smooth jam, you can blend it in a food processor, until you get your desired consistency. You can also strain out some or all of the seeds using a fine mesh sieve. Personally, I like to leave just a little in there, so it still looks like raspberry jam.
Store in an airtight jar in the fridge for about a week or freeze.

Notes

Makes approx. 1 cup, serving size 1 tablespoon
I use allulose in this recipe because it doesn't have a cooling after effect.
If you can't find allulose, you can use just ¼ cup of Swerve, monk fruit or erythritol, since allulose isn't as sweet.
Be sure to check out my list of all the creatives ways you can use this raspberry jam in the post!