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
In a saucepan over medium heat, stir together 12 ounces of the raspberries, natural sweetener and ½ cup water until the sugar is dissolved
Heat the mixture to boiling, stirring often
Reduce heat and add the vanilla
In a small cup, combine the arrowroot and two tablespoons of water until mixed well
Pour this into the boiling raspberry mixture
Reduce to low heat, stir for 3 minutes or until the mixture has thickened
Remove the pan from the heat
Add 1 tbsp. ghee and mix until melted into the mixture, remove from heat
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.