This recipe is so simple but can be used in so many different recipes. I have used this exact jam recipe in countless desserts for the bakery. You can also make a big batch and freeze it in small batches to pull out as needed. But I have had a batch of jam in my fridge for almost a year now and it is still good. Just got to make sure the container is really clean and you don't cross contaminate into the jam when using it.
Just a few recipes that the jam can be used in:
Strawberry Rhubarb Ice Cream- https://youtu.be/zhFjKbVMoIM
Or any Ice cream recipe https://www.ketoupgrade.info/post/keto-strawberry-ice-cream-soft-and-creamy-right-out-of-the-freezer
Thumb Print Cookies- https://youtu.be/SpGCjUchUKM
Chocolate Cupcakes- https://youtu.be/qzMe_rRgYrA
Vanilla Sponge Cake- https://youtu.be/RlhMXQStJTA
Cream Cheese Danish- https://youtu.be/v0KE5GgpavI
My opinion is that allulose is the best sweetener to use for making this. It thickens just like regular sugar when you cook it down with the berries. If you want to thicken your jam in another way, you can, but this isn't that recipe. There are many different ways you can make keto jam, I'm just giving you the easiest recipe, maybe not the lowest carb because I'm not adding fiber to bulk it up (chia seeds).
You can use monkfruit/erythritol blend, I would use a bit less than my measurement because it is sweeter than allulose. It may also be a bit grainy when it cools. If using a sucralose, stevia or pure monkfruit as your sweetener, you will only need a very small amount to sweeten the jam. All the sweetness is to taste either way because berries are all different levels of sweetness. Raspberries tend to be more tart than strawberries and blueberries, so you made need less allulose unless they are not ripe.
8 oz. Raspberries (Fresh or Frozen)
3/4 Cup/120 g Allulose
2 Tbs. Water
Instructions:
Place your fresh or frozen fruit into a heavy bottom sauce pot
Add the allulose and the water
Cook on Medium until it starts to boil
Reduce to a simmer and cook until a thick consistency, should reduce to about 1 1/4 Cups of Jam
Macros for whole batch
127 Calories
2 g Fat
29 g Total Carbs
10 g Fiber
19 g Net Carbs
3 g Protein
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I wonder if adding insulin for some of the sweetness would help sweeten and lower the net carb count? 19 isn’t really bad for the whole batch though.