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.
A delicious low carb sugar-free raspberry jelly and the perfect low-sugar spread for low carb breads, low carb muffins and more!
- 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
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 up to 1 week.
Makes 1 cup or 16 servings (1 tbsp each). Each tbsp is 1 net carb.
Low Carb Sugar Free Strawberry Jelly (Jam)
Sugar Free Blueberry Chia Seed Jam
Jadyn says
Can you strain the seeds from the raspberries for this recipe?
Kim says
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
curtis says
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
Kim says
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
Zubia khan says
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.
Kim says
Thanks Zubia! Enjoy the recipe.
Matt says
I’ve never made jelly before, I’m going to have to try this.
Kim says
Matt, it is so easy. You’ll love it. -Kim
Cookie says
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
Kim says
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
Kristina Seleshanko says
I’m probably just missing something, but I don’t see a carb count. About how many carbs per serving are there? Thanks!
Kim says
Hi Kristina. It’s 1 carb per 1 tablespoon. I’ll double check to see if the information is there. Thanks. -Kim
tiya says
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.
Kim says
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
Rhonda says
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
Kim says
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
Laura Walsh says
All of these look great. I have been craving jam/jelly lately. Have you ever tried line lemon or orange marmalade?
Kim says
Thanks, Laura. No, I haven’t made a marmalade yet. -Kim
Angela says
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)?
Kim says
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
Karyn says
Any idea how long this will keep in a well-sealed, refrigerated container?
Kim says
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