No-Sugar Raspberry Jam

1. 1

   Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.

2. 2

   Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.

3. 3

   Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.