How To Cook Recipes For Homemade Raspberry Jam Without Sugar And Seeds - Recipe

Raspberries are a low-calorie and very fragrant tasty berry, from which jams, jellies, jams and even glazes and creams can be prepared. Due to its deep red color, it is preferred for decorating cakes, and its jam - for sweetening cakes. For the preparation of raspberry jam, as they are very low in pectin, lemon juice is added to help them gel. Here are some recipes for  easy homemade raspberry jam without seeds and without sugar .

Homemade raspberry jam without seeds

• 1 1/2 kilograms of raspberries
• 1 tablespoon grated lemon peel
• 2 teaspoons fresh lemon juice
• 3 teaspoons gelling sugar

Clean and remove the previously injured and spoiled raspberries, then wash the small fruits well under cold running water and drain them. Pour them into a saucepan along with 1 tea cup of gelling sugar and heat the mixture over medium heat for about 5-6 minutes or until the juice separates.

After the raspberry mixture boils, reduce the heat and simmer on low heat for about 10-15 minutes or until the desired density is reached. Stir periodically. Use a dry slotted spoon to scrape off the foam that forms. Add the lemon juice and zest and stir. If you want to make seedless raspberry jam, sift the mixture through a sieve before proceeding to the next step.

Distribute the raspberry jam in clean glass jars, close tightly and turn them upside down until completely cooled.

Homemade raspberry jam without sugar

This recipe is suitable for people suffering from diabetes because it does not contain added sugars. Most sweets for diabetics are made with sweeteners and leave a strange aftertaste. Fresh fruits, when used in the growing season, are naturally sweet. To make raspberry jam, you do not need to add sugar. A little agar-agar and lemon will help the cooked fruit to thicken. Thus prepared, the jam can last up to 2 weeks in the refrigerator. In addition, this recipe is suitable to prepare with all kinds of berries.

• 4 teaspoons fresh raspberries
• 1/2 teaspoon agar-agar powder
• 2 tablespoons lemon juice

Mix the lemon juice and agar-agar powder in a small bowl and set aside to thicken for 5 minutes.

Pour the fresh raspberries into a saucepan and heat over medium heat until they begin to soften (about 5-10 minutes). Mash the fruit to get a smooth consistency (but not liquefied), then turn off the stove.

Add the thickened lemon mixture to the cooked raspberries in the pan and stir. Allow the jam to cool to room temperature for about 30 minutes, then pour it into airtight jars, turn them over and allow to cool completely.

Enjoy!

Tips for making homemade raspberry jam

• To check if the jam is thick enough, drip it on a cold surface - if the drop spills and does not harden, continue to cook for a few more minutes.
• For the preparation of raspberry jam without sugar you can use stevia or honey, which will make it even lower in calories and suitable for people with diabetes and for those who follow a healthy diet.
• Store the jam in a cool, dark place. Once you have opened the jar, put it in the refrigerator.
• Sterilize the jam jars by washing them with hot water and detergent. Fill them with hot water, empty them and place in an oven preheated to 140 degrees for 20 minutes. Wash the caps in the same way with water and detergent, then sterilize them with boiling water and allow to dry completely.