SUGAR FREE APPLE JAM RECIPES

SUGAR-FREE APPLE RASPBERRY JAM (SEEDLESS, NO PECTIN ...

Sugar-Free Apple Raspberry Jam (Seedless, No Pectin ... image

Learn how to make a healthy and tasty sugar-free apple raspberry jam without seeds. You'll need only three simple ingredients and a cheesecloth!

Provided by Foodaciously

Total Time 60 minutes

Yield 1

Number Of Ingredients 4

Ingredients

600 g of Raspberries
120 mL of Water
400 g of Apples (peeled and chopped)
120 g of Erythritol

Steps:

Cook the raspberries with water for 8 minutes over low heat.
Let the raspberries cool down, and then transfer them into a cheesecloth. Squeeze out as much juice as you can into a bowl, leaving the pulp and seeds in the bag.
Add the juice, peeled and chopped apples, and erythritol to a pot. Bring to a boil and cook for 10 minutes.
Now, use an immersion blender to blitz raspberries and apples until smooth.
Bring back to a boil and simmer over medium heat and uncovered for 30 minutes or until thick and glossy.
Transfer the jam into clean jars and let it cool down completely before serving.

Nutrition Facts : Calories 43 calories, CarbohydrateContent 11 calories, FatContent 0 grams, FiberContent 4 grams, ProteinContent 1 grams, SaturatedFatContent 0 grams, SugarContent 6 grams, UnsaturatedFatContent 0 grams

SUGAR-FREE APPLE RASPBERRY JAM (SEEDLESS, NO PECTIN ...

Sugar-Free Apple Raspberry Jam (Seedless, No Pectin ... image

Learn how to make a healthy and tasty sugar-free apple raspberry jam without seeds. You'll need only three simple ingredients and a cheesecloth!

Provided by Foodaciously

Total Time 60 minutes

Yield 1

Number Of Ingredients 4

Ingredients

600 g of Raspberries
120 mL of Water
400 g of Apples (peeled and chopped)
120 g of Erythritol

Steps:

Cook the raspberries with water for 8 minutes over low heat.
Let the raspberries cool down, and then transfer them into a cheesecloth. Squeeze out as much juice as you can into a bowl, leaving the pulp and seeds in the bag.
Add the juice, peeled and chopped apples, and erythritol to a pot. Bring to a boil and cook for 10 minutes.
Now, use an immersion blender to blitz raspberries and apples until smooth.
Bring back to a boil and simmer over medium heat and uncovered for 30 minutes or until thick and glossy.
Transfer the jam into clean jars and let it cool down completely before serving.

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