This sweet and slightly tart jam makes a great topping for pancakes and muffins. You can also add it to yogurt with a spoonful of fructose for lunch or snack.
Yield: About 2 cups
12 ounces fresh raspberries
1 tablespoon crystalline fructose to start (using more to taste later if needed)
1/4 cup water
2 tablespoons ThickNThin* starch replacer
2 canning jars, 6-8 ounces in volume with new lids, washed and rinsed in warm water
(Keep jars warm in a pot of water set on low heat while to prevent breakage when adding the hot jam)
1. Place raspberries, fructose, and water in a small saucepan and bring to a simmer over medium heat. Crush raspberries, stirring often to prevent sticking.
2. Simmer 15-20 minutes or until mixture begins sticking to the pan. Most of the water should be evaporated, but the sauce will still be runny.
3. Remove from heat and slowly add 1 tablespoon at a time of ThickNThin, stirring briskly with a whisk. Taste-test and add more fructose if needed.
4. Remove the jars from hot water with tongs and set on a stable surface. Carefully fill each jar with jam until ¼ inch from the top of jar.
5. Slide a plastic spatula between the jam and jar edge to remove air bubbles. Cover with seal and lid and twist on tightly.
6. Place filled jars in refrigerator. Jars should seal within a few hours, but continue to store jam inside the refrigerator for easy access.