Love raspberry jam but don’t like the added sugar that comes with it? And what about those pesky raspberry seeds? Don’t worry, ours sugar free and seedless Raspberry jam recipe comes to the rescue! Give it a try and you’ll never go back to store-bought jam!
Like other fruit preserves, classic raspberry jam usually contains 50% fruit and 50% white sugar. Even if you use store-bought pectin, you still need to add some refined sugar to the jam or it will become too tart. Well, we say no to that! And we have a fantastic 100% sugar free, without pectin jam We would like to share an alternative with you.
how did we do it With erythritol and apples! Erythritol is a safe, natural sweetener it has zero sugar and zero calories. It tastes almost as sweet as sugar and looks just like it. That means you can use it to make this raspberry jam like you would with regular sugar.
While erythritol gives your jam a sweet flavor without loading it with sugar, apples give it the perfect jelly look. Why? Because apples are naturally rich in pectin! We’ve used them in most of our homemade jam recipes before, and they’re just perfect for the job.
When it comes to apples for jam, we recommend using unripe, slightly acidic apples as they contain more pectin. Good varieties are Granny Smith, Gala or Golden Delicious. In this raspberry jam recipe, apples also replace the pulp of the berries, which we filter out to get rid of the pips.
Removing the raspberry seeds for jam is super easy, and we’ll show you how to do it in the steps below. All you need is a trusty cheesecloth or nut milk bag, but a fine-mesh strainer will do, too. With the standard ingredients you get a jar of jam with about 300 g (10 oz). So you have enough to keep you going for a couple of weeks. Let’s begin!