Raspberry jam, with its bright red color and subtly sweet and tart aroma, far surpasses ordinary jams. This sugar-free version retains the natural flavor of the fruit, using stevia or sucralose as a substitute. With a perfectly thick consistency, it’s perfect for spreading on bread or mixing into yogurt, bringing a light and satisfying summer feeling.
The Unique Charm of Raspberry Jam
The core of raspberry jam is a simple blend of fresh fruit puree, water, and a thickener, gelling into an appealing texture without the need for added sugar. Its naturally balanced sweet and tart flavor and vibrant color make it not only a breakfast companion but also a perfect dessert filling or gift, suitable for various occasions.
Double Recipe Ingredient Preparation
Stevia Refrigerated Version (Approx. 2 cups jam)
- 2 cups fresh or frozen raspberries, crushed and weighed
- ½ cup water
- ⅔ cups granulated stevia (1:1 sugar substitute, such as Truvia)
- ½ packet (approx. 25g) sugar-free gum powder
Sucralose Jarred Version (Approx. 6 small jars)
- 3 cups fresh raspberries, crushed and weighed
- ¾ cup water
- 1.75 oz sugar-free gum powder
- ½ cup granulated sucralose (such as Splenda, heat-resistant)
Instructions
Stevia Refrigerated Quick Method
Prepare clean glass jars. In a saucepan, combine stevia, water, and pectin. Bring to a boil over high heat, stirring constantly for 1 minute. Remove from heat and stir in the raspberry puree. Let stand for 10 minutes. Pour into jars, leaving ½ inch of space between the filling and seal tightly. Cool at room temperature overnight. Refrigerate for 3 weeks, freeze for 1 year.
Traditional Canning Method with Sucralose
Sterilize jars. In a large saucepan, combine raspberries, water, and pectin. Let stand for 10 minutes. Bring to a boil over high heat, stirring for 1 minute. Remove from heat and add sucralose, skimming off any foam. Pour into jars, leaving ¼-½ inch of space between the filling and sealing tightly. Bring to a boil in a water bath for 5-10 minutes (depending on altitude and jar size). After cooling, check the seal (the seal should not be too tight in the center).
Useful Tips
- Use sugar-free pectin to avoid a thin consistency.
- Crush raspberries using a potato masher to retain the texture or sieve to remove seeds.
- Alternative thickeners: Start with 2-3 tablespoons of chia seeds or agar powder, adjusting to desired consistency.
- Use dedicated wide-mouth jars for canning, strictly following the sterilization and treatment instructions.
Storage and Consumption Suggestions
The stevia version can be refrigerated for 3 weeks or frozen for 1 year; the sucralose version can be kept unopened at room temperature for 1 year, or refrigerated for 3 weeks after opening. Try spreading it on whole wheat bread, filling it with sugar-free cookies, or drizzling it over ice cream—this handmade spread is not only healthy but also brimming with the fresh gifts of the orchard.
