When I was developing the recipe for the Low-Carb Linzer Hearts, I needed some raspberry jam for filling the cookies. Initially I used commercial sugar-free raspberry jam, but it was far too sweet for my taste. And I like sweet! Since the jam was sweetened with grape juice, the carb count was also relatively high. And, I’m not comfortable using jams sweetened with Splenda or NutraSweet, so those didn’t come into question either. Therefore, I wanted to develop a fruity and fresh home-made sugar-free raspberry jam, which is also very low in carbs.
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| Nutrition information | Protein | Fat | Net carbs | kcal |
| In total: | 4.5 g | 3.6 g | 18.6 g | 133 kcal |
| Per tablespoon (0.5 oz = 15 g): | 0.2 g | 0.1 g | 0.6 g | 5 kcal |
| Per teaspoon (0.18 oz = 5 g): | 0.1 g | 0.0 g | 0.2 g | 2 kcal |
Tips for making the sugar-free raspberry jam
The jam is so easy and quick to make, that I guess there is no need for advice. One thing though, which might help: it’s better to be careful when using xanthan, as always. 2 pinches (2 ml) is enough. If you add more, your jam might turn into slime.
I didn’t make this jam too sweet, so if you need more sweetness, add liquid stevia to your liking.
The longer you cook the jam, the sweeter it gets and it also loses some of its fruity, fresh flavor. The color also turns darker. Be sure to cook the mixture over very low heat, so that the jam doesn’t burn. If cooked at too high temperature, the mixture also bubbles vigorously and the scalding jam is spreading and shooting in all directions. For me the total cooking time is approximately 15 minutes, so this jam is quickly made, even over very low heat.
My experiences when developing the sugar-free raspberry jam
First I was hesitating to make any jam, because last summer when I made a raspberry jam experiment, it was a total disaster. A catastrophe, I would say. So, now I wanted to try a totally different approach. No more erythritol crystals which would crystallize into rock hard lumps while cooling, no more guar gum which would make the jam disgustingly slimy.
Luckily I tried, my first experiment was the best. I simply combined 1 lb (455 g) frozen raspberries, 1/3 cup (80 ml) powdered Zsweet sweetener, 40 drops vanilla stevia and 2 pinches (2 ml) xanthan. The resulting jam was sweet yet fresh in flavor, and the consistency was smooth and thick, but not too thick. And what was the best, I didn’t register any sliminess. Perfect!
Still, I wanted to continue researching a bit. In my next experiment I combined 1 lb (455 g) frozen raspberries, one lengthwise cut vanilla pod with scraped seeds, 2/3 cup (160 ml) powdered Zsweet sweetener and 2 pinches (2 ml) xanthan. This experiment produced a nice jam, but the first experiment was simply heavenly, also for my family’s liking.
Tips for variation and serving suggestions
In case you are running out of vanilla stevia, you can use 30 drops unflavored liquid stevia and add either 1 teaspoon vanilla extract, or one lengthwise split vanilla pod with scraped seeds. If you prefer sweeter jam, add more liquid stevia.
A real warming kick you get by adding a tiny pinch of chili powder. Add the chili powder together with the other ingredients.
You can use the sugar-free raspberry jam as you would use sugar-laden raspberry jam:
- On top of low-carb pancakes (add some whipped cream as well!)
- As filling or frosting for low-carb muffins and cupcakes
- As dip for low-carb cookies
- As tasty combination with the Simple and Easy Low-Carb Lemon Curd
- As cookie filling; especially great with the Low-Carb Linzer Hearts
- For breakfast or dessert with plain Greek or Turkish yogurt. You can also add some chopped nuts on top.
- For raspberry fool: mix or layer some raspberry jam and whipped cream. For a real treat, sprinkle plenty of dark chocolate shavings or coarsely chopped low-carb cookies on top. You can add some fresh raspberries, too. Makes a simple but great dessert!
Do you put the raspberries in the pot frozen or do you let them defrost first? Ty!
Hi Jessica, I prefer to put frozen raspberries in the pot.
Maybe I missed it somewhere in the post, but can you tell me how much this recipe makes? Thanks!
I think it doesn’t make too big amount, maybe 1 1/2 cups (350 ml) if I remember right.
Can I use sour cherries in place of raspberries? Also I was wondering if I could use monks fruit to sweeten it. I want to process it as well, is that possible?
Hi, cherries should work well. Yes, you can use monk fruit, but it’s quite a mild sweetener, so please adjust the amount so that it gives enough sweetness. It should be okay to process it, too.
Will this work with peaches or other fruits, or is it specific to raspberries?
I think it would work, since I’ve made jam from strawberries and blueberries. However, I think you need to adjust the amount of sweetener and maybe the xanthan as well. Since peaches are quite sweet, I expect that you don’t need that much sweetener than with sourer raspberries. Any powdered sweetener will do, as it’s really difficult to get ZSweet nowadays. Hope this helps!
Hellloooooo this looks exciting , I love peanut butter and jam but I hate all the sugar they pump into them … I’m very new to the low carb no sugar gluten free life style . So I am very very excited to try out all your recipies 🙂 how Long does the jam keep for ? Could I make a few jars at a time and keep them in the fridge or cool pantry ? Or is it best to make one batch at a time ? Thank you so much for sharing your recipies with us . Do you have recipies for sugar free milk chocolate ? Or chocolate squares , nanaimo bars or cup cakes ? I’m a huge chocolate and cake fan but I can’t eat the store bought stuff … This would save my life lol
Hi Krista and welcome to my blog 🙂 Hope you like the recipes.
This raspberry jam keeps maximum one week in the fridge unless you do a proper canning process (sterilizing jars etc.). I recommend to make one batch at a time, the fresher jam the better.
I don’t have yet proper recipes for sugar-free milk chocolate but I have been developing one for some time. Here are my candy, muffin/cup cake and cake recipes which might be interesting for you:
https://www.lowcarbsosimple.com/homemade-sugar-free-mounds-bars-bounty/
https://www.lowcarbsosimple.com/sugar-free-marzipan/
https://www.lowcarbsosimple.com/quick-mocha-pudding/ (there is also chocolate variation)
https://www.lowcarbsosimple.com/low-carb-cinnamon-bundt-cake/
https://www.lowcarbsosimple.com/chocolate-mini-muffins/
https://www.lowcarbsosimple.com/the-best-low-carb-pumpkin-spice-muffins/
https://www.lowcarbsosimple.com/fluffy-little-lemon-thingies/
https://www.lowcarbsosimple.com/low-carb-blueberry-muffins/
Will this recipe work just as well for any berry. I really love strawberry.
Thank You
Hi Sharon, unfortunately this recipe won’t work for strawberry. For sugar-free strawberry jam I have this recipe: https://www.lowcarbsosimple.com/sugar-free-strawberry-jam/ Maybe you give a try to that one?
Thanks again 🙂
http://doihavefoodonmyface.com/2013/03/05/neck-pain-needs-comforting-raspberry-jam/
I just left a comment to your blog 🙂 Great that you found some comfort… get well soon!
a little bit of topic: do you have any recipes for gummy bears? I found all kind of sugar free, low carb recipes but all needed jell-o which isn’t really a good option for me (first, because in my country there is no such thig as jell-oand second, because it has aspartame. I tried with plain gelatin, but didnt got the texture of gummy bear, but more something slimmy.. I would love your advice in this. I really crave for gummy bears. I think the aroma can be made using frontier naturals flavors (from iherb), the sweetner could be stevia, but how can i achiveve that perfect texture, gummy, no too hard, not too soft? Thanks!
Diana, unfortunately I don’t have any ready recipes for gummy bears, however I’ve been thinking of developing one for a long time and actually did some experiments in the past, where I also used only gelatin as thickener. I wonder if using a combination of several thickeners would work, so using for example gelatin, guar gum and/or xanthan. But what would be the ratios and how much would you need those ingredients, would need exploring.
Well, the sugary gummy bears I used to have ages ago had only gelatin as thickener. I think I will do some experiments, and I’ll let you know if I manage to make something acceptable. I would be also interested if you succeed in making a proper-textured gummy bears.
Of course i will. If i succeed … 🙂
I am gonna try this ASAP!!! I also make a strawberry jam with chia seeds. Before going gluten free / sugar free I used to make jams and marmalades out of every fruit. Did you try this recipe with other fruits?
Hi Esther, strawberry jam has been also in my mind but I haven’t tried it out yet. However, I’m still planning to make it during this week. Chia seeds sound an interesting alternative. I must give a try to those sometimes.
i am sooooo looking forward to making this and spreading it on rye toast!
Megan, it’s a cinch to make! Hope you like it. I use this jam nowadays everywhere…