Wicklewood's Sugar Free Raspberry Jam

1. 1

   Preheat the oven to180C/gas 4.

2. 2

   Wash and dry 3 x 450g jars, then pop into a preheated the oven for 15 minutes to sterilise them.

3. 3

   Put the raspberries into a large stainless steel saucepan and cook for 3-4 minutes until the juice begins to run.

4. 4

   Add the sweetener and lemon juice and stir over a gentle heat until fully dissolved.

5. 5

   Turn up the heat and boil steadily for about 5 minutes, stirring frequently.

6. 6

   To test if it will setting point, pour a little onto a saucer and place in the fridge for 5 minutes, after which time it should wrinkle when pushed with a finger.

7. 7

   Remove from the heat immediately, skim off any scum from the surface and pour.

8. 8

   Pour into sterilised jars (ensure they are heat proof jars) and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.