Homemade Raspberry Jam (sugar free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
4 cup Raspberries 3 serving Pomona's Universal Pectin (1 tsp) 10 individual serving packets Stevia
Rinse raspberries in a bowl of water and strain using a mesh strainer. Transfer to a medium saucepan. Add 2 teaspoons of calcium water (see Pamona's instructions). Heat over medium heat, stirring frequently. In a separate bowl mix stevia and pectin. When the jam has come to a boil sprinkle in the pectin and stir vigorously for 2 minutes. Bring mixture to a full boil. Pour into clean jars. Jam can be stored in the refrigerator for one month, in the freezer for one year. To store on the shelf water bath processing method is acceptable (raspberries have enough acidity) .
Serving Size: Makes four 8 ounce jars (64 one tablespoon servings)
Serving Size: Makes four 8 ounce jars (64 one tablespoon servings)
Nutritional Info Amount Per Serving
- Calories: 4.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.2 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.6 g
- Protein: 0.1 g
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