raspberry jam / puree

PREP TIME - 5 MIN

COOK TIME - 5 min

serves 2 ½ cups

 

INGREDIENTS

  • 12 ounces fresh or frozen unsweetened raspberries

  • 4 ounces fresh raspberries

  • ¾ cup granulated Swerve natural sweetener

  • ½ cup water

  • ½ tsp vanilla extract

  • 3 tsp arrowroot starch/flour

  • 3 tbsp. water

  • 1 tbsp. ghee

 

STEPS

  1.  In a saucepan over medium heat, stir together 12 ounces of the raspberries, natural sweetener and ½ cup water until the sugar is dissolved

  2.  Heat the mixture to boiling, stirring often

  3.  Reduce heat and add the vanilla

  4.  In a small cup, combine the arrowroot and two tablespoons of water until mixed well

  5.  Pour this into the boiling raspberry mixture

  6.  Reduce to low heat, stir for 3 minutes or until the mixture has thickened

  7.  Remove the pan from the heat

  8.  Add 1 tbsp. ghee and mix until melted into the mixture, remove from heat

  9.  Allow the mixture to cool for 15 minutes, then toss with 4 ounces of fresh raspberries

 

notes / tips

  • It continues to thicken as it sits. Store in the fridge for up to 1 week. To have a smoother more puree type of mixture, reduce the amount of arrowroot to 2 tbsp. and pour the mixture through a sieve after removing from the heat to reach that smooth, seedless consistency.

  • Raspberries can be replaced with fruit of choice such as strawberries, blueberries, etc.