Zero-calorie raspberry jam

Name: Zero-calorie raspberry jam
Ingredients: 1 kg natural Green Sugar sweetener; 750 ml water; 1 kg raspberries; 1/8 teaspoon citric acid

Jam - Zero-calorie raspberry jam by Eva G. - Recipia

Zero-calorie raspberry jam simmers in a thick syrup, with whole berries and Green Sugar. I made it during a holiday at my parents’ house, with raspberries picked from the garden; Green Sugar, made with stevia and erythritol, replaces sugar, while slow simmering brings the fruit together into a jam to keep in the pantry. Prep: 15 minutes. Cook: 90 minutes. Rest: 8 hours. Total time: 9 hours and 45 minutes. Yield: 4 jars. Approximately 130 kcal and 3 g protein per serving.

Ingredients

1 kg natural Green Sugar sweetener
750 ml water
1 kg raspberries
1/8 teaspoon citric acid

Preparation

1. Sort and carefully clean the raspberries without crushing them. Allow about 15 minutes for preparation. 2. Put the Green Sugar and 750 ml water in a pot. Stir until dissolved, then simmer over low heat for 45 minutes, until you have a syrup that isn’t too thick. 3. Add the raspberries and simmer for about 45 more minutes, stirring from time to time, until the jam becomes thick. 4. Take the pot off the heat, add the citric acid and stir. Cover with a damp cloth and leave until the next day, about 8 hours. 5. The next day, put the jam into 4 jars and keep it in the refrigerator for no more than 3 days.

Notes

I spread it in a thin layer on toast, leaving room for the whole berries too. Ripe but still firm raspberries hold their shape better; very soft berries break down quickly. In a wide pot, water evaporates faster than in a narrow one, and very juicy fruit can take longer to cook. The hot jam may seem runnier than it will be once cooled, so don’t judge it just by how it looks in the pot. For the version with sugar, use 1 kg sugar instead of Green Sugar; it will taste sweeter and the jam will no longer be sugar-free. Keep the jars in the refrigerator and eat the jam within 3 days.