Wicklewood's Sugar Free Raspberry Jam |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Another adaptation of a lovely recipe for raspberry jam, for a more grown version add 4 tbsp of cassis to the jam just before potting. Ingredients:
2 lbs raspberries |
2 lbs artificial sweetener |
2 tablespoons lemon juice |
Directions:
1. Preheat the oven to180C/gas 4.
2. Wash and dry 3 x 450g jars, then pop into a preheated the oven for 15 minutes to sterilise them.
3. Put the raspberries into a large stainless steel saucepan and cook for 3-4 minutes until the juice begins to run.
4. Add the sweetener and lemon juice and stir over a gentle heat until fully dissolved.
5. Turn up the heat and boil steadily for about 5 minutes, stirring frequently.
6. To test if it will setting point, pour a little onto a saucer and place in the fridge for 5 minutes, after which time it should wrinkle when pushed with a finger.
7. Remove from the heat immediately, skim off any scum from the surface and pour.
8. Pour into sterilised jars (ensure they are heat proof jars) and seal.
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