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Raspberry Jam

(Makes three and a half 8-ounce jars or seven 4-ounce jars)

4 pints or 3 12-ounce bags frozen unsweetened raspberries
1-1/2 cups unsweetened apple juice, divided
1 tablespoon bottle lemon juice
2 tablespoons granulated sugar
18 packets Sweet One granulated sugar substitute
2 envelopes unflavored gelatin

1. In large pot, combine raspberries, 1 cup apple juice, lemon juice, sugar and Sweet One. Over high heat, bring to a boil; cook, stirring frequently 20 to 30 minutes or until slightly thickened.

2. In small saucepan, combine remaining 1/2 cup apple juice and gelatin. Cook over low heat until gelatin dissolves; stir into raspberry mixture.

3. Spoon into hot jars, allowing 1/4-inch headspace (or follow jar manufacturer’s instructions, if different). Wipe rims with clean cloth dipped in hot water. Close according to jar manufacturer’s instructions and process in boiling water bath 10 minutes. Refrigerate at least several hours prior to serving.

Per serving (1 tablespoon): 16 calories, 1 g protein, 4 g carbohydrate, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 1 mg sodium.

Diabetic exchanges: 1/4 fruit



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