A delicious fresh tasting low carb sugar free raspberry jelly or jam and the perfect low-sugar spread for low carb breads, low carb muffins and more! Ketogenic, THM.
Low Carb Sugar Free Raspberry Jelly ( jam)
I don’t know about you, but I’ve missed the ease of having toast and jelly for breakfast? After making a loaf of my popular low carb psyllium flax bread recipe this past weekend, I wanted a great tasting sugar-free jelly to spread on top. Although I am nuts about my low carb blueberry-lime chia seed jam, it’s nice to have recipe for low carb sugar-free raspberry jam, too.
Although sugar-free jelly is a bit of a misnomer, the raspberries themselves do in fact have sugar, I did not add any additional sugar to the recipe. I guess one could consider this a no sugar added raspberry jelly. Instead, I used an erythritol stevia blend (low carb sugar-free sugar substitute) which is naturally derived, contributes no calories and does not raise blood sugar.
I developed this particular recipe to use in a sugar free birthday cake. I wanted a sugar-free raspberry jelly type product to use as a filling.
It took a little while to get the recipe right as I didn’t want a firm raspberry jelly, but something a little softer. It was so good, I knew it would be the perfect low carb sugar-free raspberry jam. And it is.
NOTE: On a low carb keto diet most fruit is generally avoided because of its inherent sugar content. The friendliest fruits or “low carb fruits” are blackberries, blueberries, raspberries and strawberries. But even so, fruit should be used in small amounts and eaten infrequently. I generally use low carb fruits as a garnish, a few small berries on top of my meal, but sometimes I will use them in a special occasion treat.
Try my Sugar free Strawberry Jelly, too.
Each serving of this delicious Low Carb Sugar Free Raspberry Jelly is 1 net carb.
Low Carb Sugar Free Raspberry Jelly (sugar free jam)
Ingredients
- 6 ounces raspberries
- 1/2 cup water
- 1/4 cup Sukrin :1 (or Swerve or honey for Paleo)
- 1 tbsp lemon juice
- 3/4 tsp gelatin (Knox) (you may need more grass fed gelatin)
- stevia glycerite to taste
Instructions
- Put the lemon juice in a small measuring cup or ramekin and sprinkle the gelatin over.
- Add the raspberries, water, and Sukrin :1 to a small pot over medium heat. Bring to a low boil and turn heat down to medium low.
- Simmer the raspberries for 20 minutes, stirring every few minutes. They will totally break apart.
- Break up the gelatin and add to the raspberries, stirring to dissolve. Taste and adjust sweetness with the stevia glycerite. Cool.
- Transfer the raspberry jelly/jam to a clean container and refrigerate overnight to gel. Keeps up to 1 week.
- Makes 1 cup or 16 servings (1 tbsp each). Each tbsp is 1 net carb.
Notes
Nutrition
Low Carb Sugar Free Strawberry Jelly (Jam)
Sugar Free Blueberry Chia Seed Jam
Low Carb Keto Psyllium-Flax Bread
This recipe sounds delicious. Just a question about the carbohydrate count. If the total carbs in one tablespoon is 1 gram and the fibre is 1 gram, wouldn’t they cancel each other out? Then there would be 0 carbs per tablespoon.
Hi Malry Ellen. Fruit has natural sugars in it so I never count it as zero. -Kim
Hi,
I plan to make this jam as a doughnut filling. If I use xanthan gum instead of Gelatin how much do you estimate I should use?
Hi Shmuel, I haven’t made it with xanthan gum before so I really don’t know. I’d hate to give you an amount and not have it work out. -Kim,
I just went berry picking so I want to know if I make lots how to I keep it more than a week???
Hi Jean. I only developed the recipe to be a small-batch recipe. You can freeze your berries. I have doubled a batch but have never frozen the jam. I’m sorry I don’t have more information for you. -Kim
I made this tonight with strawberries. The flavor is AHmazing! I used Great Lakes Gelatin so I increased the gelatin to 1 tsp. After 2 hours, the jelly is still quite loose (but it is still slightly warm). Do you think I need to wait longer for the jelling effect, like overnight in the fridge, or should it be jelled by now? Wondering if I need to add more gelatin, and if so, how? Would I bloom another tsp in one TB lemon juice or water and add in? Thanks!
UPDATE: After a night in the fridge it’s perfectly jelled, so I can say that increasing the gelatin to 1 tsp if using Great Lakes will work!
Great, Donna, thank you. I’ll add that to the notes. -Kim
BTW, I used the jam as filling for your “Best GF Low Carb Birthday Cake. I filled 2 layers of the cake with your pastry cream, and one with the strawberry jam. I made chocolate buttercream (used lowcarbyum’s recipe for that part) to frost the cake. OMG! It was DA BOMB. I made it for my birthday and will definitely make this again! I thought 1/12th of the cake would be a small serving, but it’s actually a large serving! Thanks for a great cake and filling recipes.
Hi Donna. I just saw your comment on the birthday cake post. I love how you used this raspberry jam to fill your birthday cake. It sounds absolutely amazing. Yes, low carb cakes are very filling and satisfying and a small piece isn’t really that small. lol. Thanks for taking the time to let me know what you thought of the recipe. -Kim
Hi Donna. The jam needs to gel overnight. I hope you enjoy the recipe. -Kim
I want to make a totally carb free fruit sauce using sugar free jello. Something that will stay liquid but thick that I can add to yogurt. Any idea how I can get this end result?
Hi Michelle. It’s tricky with just plain jello. You could use more water and it wouldn’t be as hard, but it might be too liquidy. Gelatin can be weird. The reason the jam works is because of the natural pectin and fibers in the fruit – of which gelatin has zero. I don’t think the carbs per tablespoon for this jam recipe as written is bad at all and it’s better than you will find for many sugar-free jams. -Kim
can you boil bath the jelly for the canning process?
I have no idea, Cherie. I have only canned tomatoes. I’m sorry. -Kim
Have you ever tried without the gelatin? I’ve made jams before but without using pectin and I was wondering if that will work.
It really needed the gelatin to set, Dianne, but xanthan gum, glucomannan powder, psyllium husks and chia seeds will work to gel it, too. All will require differing amounts. Blueberries have so much natural pectin that they can simply be cooked down, same with cranberries. -Kim
no sugar added not sugar free
Can you strain the seeds from the raspberries for this recipe?
I’m sure you could. The only thing is that you will be removing a lot of the fiber, too. You may need to use more gelatin. -Kim
I have more plums than I can handle and wonder if it could be adapted for plums – they are usually more tart is why I ask
I think that plums are high in pectin, so they may gel okay. You may have to play with the cooking time and how much gelatin to use. I would remove the stone and puree the fruit. Add some lemon juice to keep the color. I bet your jam will be wonderful. -Kim
It looks so fresh and tasty. Can’t wait to make it at home . Its the best for summer . I love to try it . Hope me and my family will definitely like this.
Thanks Zubia! Enjoy the recipe.
I’ve never made jelly before, I’m going to have to try this.
Matt, it is so easy. You’ll love it. -Kim
Hi ,
I was looking for healthy raspberry jam and this recipe is IT.
Can I use frozen raspberries?(Costco is selling organic,frozen raspberries)
Thank you for the recipe.
Cookie
Hmmm… good question, Cookie. I would be concerned that there would be too much water with the frozen raspberries. I would thaw before trying (I don’t know why I said that, it just felt right). Will you let me know the results if you try? Have a wonderful week. -Kim
I’m probably just missing something, but I don’t see a carb count. About how many carbs per serving are there? Thanks!
Hi Kristina. It’s 1 carb per 1 tablespoon. I’ll double check to see if the information is there. Thanks. -Kim
I have Great Lakes gelatin, will this work? when I tried to use it beforewith cooked fruit it became thin/watery again when it went back to room temperature.
Hi Tiya. I have never used Great Lakes gelatin. I only had Knox and that is what I used. I can say that I had this on the counter several hours and it was still fine. It is not as firm as regular jelly or jam, but it was not liquidy. If you use it and think it’s not firm enough, heat the jelly up again in a pot, bloom more gelatin in a little water and add it to the jelly. Then, cool and refrigerate. I hope this helps. -Kim
Kim:
RE: Raising blood sugar level with type 2 diabetes?
I would like to know for type 2 diabetes does this type of sugar erythritol stevia blend raise the blood sugar level? Is it safe? You Mention Blueberry, Blackberry, Raspberry and Strawberry do these type of natural fruits raise the blood sugar level? Do you have a page for non-sugar bread recipes?
This raspberry jam looks yummy.
Your feedback is much appreciated.
Thanks Rhonda
Hi Rhonda, great question. No, from everything that I have read, erythritol does not raise blood sugar as it is not metabolized in the body – it goes in and comes out. It is unclear if a processed stevia raises blood sugar but my guess would be no since so little is needed to bring the erythritol up to the same sweetness level as sugar. Of course, testing your blood sugar would give your information about how your body handles such sweeteners.
Blueberries, raspberries, blackberries and strawberries are the lowest carb fruits available (I’m not counting avocado). However, it is still best to eat them infrequently and in “garnish” quantities. I wish my nutritional program gave me sugar counts on my recipes. Grrr. I would say that 1 tablespoon of jam on a piece of low carb bread should not raise blood sugar, however, you should test for sure.
I do have a low carb bread “Low Carb Psyllium-Flax Bread” on the site. Many people love it. I would caution against having too much of the bread though. It has a lot of fiber and it seems that fiber does count in low carb diets. I would only eat one serving of the bread a day and with 1 tablespoon of jam and some butter, it should be fine. Again, you should test to see how sensitive your body is to the fiber in the bread. But at 1 carb for the jam, it should be okay?
I hope this helps. -Kim
All of these look great. I have been craving jam/jelly lately. Have you ever tried line lemon or orange marmalade?
Thanks, Laura. No, I haven’t made a marmalade yet. -Kim
Hi! Is stevia glycerite the same as just any liquid stevia? Also, can I use pretty much any fruit with this recipe ( thinking blackberries or strawberries)?
Hi Angela. Stevia glycerite is a little different than stevia drops. I find it is not bitter. Use what you have per your taste. I just made a strawberry jam with the same proportion of ingredients (I think) and it was good, too! -Kim
You say to add stevia, to taste, but how much should I start with? Like increments of teadpoons?
Hi Judy. It depends on the kind of Stevia. Are you using drops, powder or Stevia glycerite? Try a few drops and go from there. I find the drops bitter so I use Stevia glycerite. I would start with 1/4 tsp of Stevia glycerite. If you are using a concentrated Stevia powder like KAL Pure Stevia start with one of the measuring spoons included with the container. Does that make sense? -Kim
Any idea how long this will keep in a well-sealed, refrigerated container?
Hi Karyn. It keeps up to a week as there aren’t any preservatives. If you add little more gelatin (1/4 tsp more) it may keep a few days longer. -Kim