2 in 1 Raspberry Sauce & Jam [NO CHIA] | Keto / Low-Carb Basics

Hi there,

If you have watched my video or just googling keto-friendly sweets, you may be in need for a simple raspberry sauce or jam recipe. Of course, this recipe works with all kinds of berries and many people have done it in different ways. 

I came up with my own version because 1) I needed some raspberry sauce for another recipe and 2) I wanted a low-carb jam that doesn't have chia in it (so I can actually put it on top of my overnight chia breakfast!) 

Hope you enjoy it! For a step by step visual guide on how to make it, have a look at my YouTube video here.

xx Kari

🥣

INGREDIENTS

1 cup Raspberries (approx. 160g)

1/2 Lemon* (juiced)

1 tsp Sugar-Free Vanilla Essence 

2-3 tbsp Erythritol (or more according to taste)

1/3 cup Cold water 

1/3 cup Boiling Water

1 cube Hartley's Sugar Free Jelly

*You can skip the lemon if your raspberries aren't very sweet, but that will affect how long your jam will remain fresh.

🥣

PROCESS

• Prepare your ingredients, if you have just washed your raspberries make sure that you dry them from the remaining water.

• Squeeze the lemon juice into the cold water and pop in the jelly cube. The lemon will activate the jelly and it will slowly start to bloom. We don't want it in hot water yet as it may start to set. 

• Add the boiling water to the pan, it should cover the bottom of the pan well. Add the erythritol and vanilla and mix well. Then pop in the berries and mix with the sugary water. Leave to boil for 15 minutes on medium heat. 

• After 15 minutes you will notice that the raspberries are falling apart and the mixture already smells like jam. You can stir it well and reduce the heat to lower medium. 

• When some of the water has evaporated, spoon some of the liquid you would like to use as raspberry sauce. Add the water with lemon and jelly cube in the remaining mixture, stir well and leave to boil slowly. 

• After another 15 minutes take the pan off the hob and leave to cool a little but not enough to set. Pour into a jar and leave to set overnight. 

• The lemon will help to preserve the jam a bit longer - it contains ascorbic acid and citric acid which are naturally antibacterial and antioxidants. And whilst it's not strong enough to preserve meat, for example, it works especially well to preserve fruit.

• Keep in the fridge for about 1 week. 

• I used the sauce on the next day, stay tuned for the recipe. 

For a step-by-step guide to this recipe, watch my video here and let's cook together!