Proven to be absolutely delicious at any time of the day!
- 1 Kg Raspberries
- 300 to 400 grams of xylitol
- 2 teaspoons of Low Methyl-ester Pectin
- 2 teaspoons calcium water (see the pectin instructions or this video)
- 2 tablespoons of lemon juice
- Prepare your 250ml jars and lids by sterilizing them in boiling water for ten minutes. The sterilisation step can be skipped and you can use washed, rinsed, hot jars if you are processing for 10 minutes or more in the boiling water bath at the end of the recipe.
- Rinse your raspberries then place them into your preserving pan and give them a mash with a potato masher to release some of the juice and natural pectin. Place your pot on the heat and bring the raspberries to a boil. Cook them for a few minutes to release further juice.
- In the meantime, mix the Low Methyl-ester Pectin with 100 grams of your xylitol or sugar.
- 4Slowly add your xylitol-pectin or sugar-pectin mixture, stirring constantly to ensure that it is evenly distributed throughout your fruit mixture.
- Add your lemon juice, calcium water, and your remaining xylitol or sugar, and mix in well.
- Using high heat and stirring occasionally, bring your jam mixture to a full rolling boil. Boil for one minute. Remove from the heat.
- Using a ladle and jar funnel place your jam into your hot, 250 ml jars, leaving a one-and-a-half centimetre headspace. Clean the rims of the jar to ensure you get a good clean seal and cap with your new lids.
- Process your filled jars in a boiling water bath for five minutes.
- Alternatively, if you did not pre-sterilise your jars and lids, process them in a boiling water bath for 10 minutes.
As always, live well.
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