Raspberry Jam

Raspberry Jam


Serves Makes 4 x 250g Jars

Preparation Time:

Cooking Time:

Ingredients:

  • 1kg frozen raspberries, crushed
  • 6 heaped tablespoons SPLENDA® Granulated
  • 2 leaves of gelatine

Method

  1. Defrost raspberries for 12 hours, keeping the juice
  2. When defrosted, sterilise jam jars and their lids
  3. Soak gelatine leaves in a bowl of cold water
  4. Meanwhile, place the raspberries and the juice in a heavy-bottomed pan
  5. Add SPLENDA® Granulated
  6. Stir for 5 minutes over a high heat, then turn the heat to low and cook for a further 25 minutes
  7. Remove from the heat
  8. Remove the gelatine leaves from the bowl and squeeze out any excess water
  9. Add the gelatine to the pan of raspberries and mix everything together
  10. Pour immediately into jars to the brim
  11. Screw the lids on tightly and turn the jars upside-down until cold

 

Storage:

 It must be kept in the fridge and used within 2 weeks of making it.

 

Tips:

 You can add vanilla seeds, almonds or mint leaves. Replace raspberries with blueberries or cherries.

Nutrition Information
(typical values)

Per serving
(254g)

Energy (kJ/kcal)

287kJ/81kcal

Protein (g)

3.7g

Carbohydrate (g)

15.6g

  Of which sugars (g)

12.4g

Fat (g)

0.8g

  Of which saturates (g)

0.3g

  Of which mono-unsaturates (g)

0.3g

  Of which poly-unsaturates (g)

0.3g

Salt (g)

0.1g

Fibre (g)

9.0g