Yes, you read that right!! A 4-ingredient sugar-free raspberry jam, y’all! Growing up, my grandma used to make all kinds of jams and preserves. In other words, buying jams from the supermarket was definitely out of the question at home. That’s how I got my love for home-made everything. So I guess it runs in the family. Anyway, that’s why a few months ago I developed this recipe and stayed faithful to it ever since.
To be honest, I never make jams for the winter. That’s my granny’s field, and she always makes sure I have a fresh batch every year. But whenever I feel like eating a PBJ sandwich, topping my porridge in the morning or making a lovely Bakewell tart (pun intended), I make a fresh jar of this 4-ingredient goodie and use it straight away.
You can find a similar recipe here: 4-ingredient sugar-free apricot jam and other 4-ingredient recipes here: 4-ingredient sugar-free berry ice cream, 4-ingredient sugar-free blueberry coconut popsicles, 4-ingredient mango chia pudding.
Tips and tricks for this recipe:
-Since this 4-ingredient sugar-free raspberry jam has no added sugars, it won’t last as long as regular ones. This one keeps really well in the fridge for 1-2 weeks.
– Raspberries contain anti-aging antioxidants, loads of nutrients, they’re packed with vitamin C and they are high in fiber. So by including them in your diet, not only you’ll get to enjoy their amazing taste, but get to win from it too!
-I’ll let you in on a little secret for this recipe…A teeny-tiny bit of vanilla will enhance the flavour of the raspberries and give the jam a nice romantic hint !
-If you want your jam to be thicker, just add 2 tablespoons of Chia seeds to the mix and it’ll get a jelly-like consistency.
-This jam goes really well as a topping for porridge, or even in pies or galettes. I used it for these Jam Twists!
Sugar-free 4-ingredient raspberry jam
Ingredients:
- 3 cups Fresh raspberries
- 1 tbsp Lemon juice
- 2 tbsp Maple syrup
- 1 drop Vanilla extract/paste
Instructions
- Place all the ingredients in a sauce pan over medium heat.
- Stir ocasionally with a wooden spoon, mashing up the raspberries and cook the mixture for around 10 minutes.
- Remove from heat, allow it to cool down and store it in a mason jar. It lasts in the fridge for aprox. one week.
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