Refined Sugar-Free Raspberry Jam

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

1 cup fresh or frozen raspberries
1 teaspoon lemon juice
1 tablespoon maple syrup

Makes 2/3 cup

Instructions

Combine raspberries, lemon juice and maple syrup into a saucepan and cook over medium heat.
Bring to a gentle boil stirring regularly for 14 minutes while water evaporates. You want the sauce to be the consistency of thick jam.
Remove from stove and let cool.
Store in airtight container in refrigerator for up to one week or in freezer for up to 2 months.

Photos by Milkshake Creative

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