| 10¾ cups | Raspberries, frozen | |
| 2⅓ cups | Low-Carb Gelling Powder 3:1, for jelly, jam, marmelade (based on xylitol, with pectin) | |
| 70.55 oz | altogether (view nutrition facts) |
by Sara
1/1
Recipes that use this food
Preparation
- Serving size:0.56 oz (calculated)1 tbsp (by recipe creator)
- The recipe for 1.5 kg of raspberries (126 servings) fills about 9 jam glasses for 210 ml.
- If using fresh raspberries, clean them. Blend the raspberries. If you don't have a blender, you can add them whole, too.
- In a large pot mix the raspberries and the gelling powder. If you added whole raspberries, marinate for at least half an hour. You can even marinate them overnight.
- Be sure to use a larger pot than you think necessary, as the hot jam will bubble and is scorching hot. The pot should definitely not be filled more than 2/3.
- Bring to a boil and boil for about 4 minutes. The jam should be bubbling throughout.
- Fill sterilized jam glasses with the still hot jam.
- Seal the glasses with the lids and turn them over before leaving to cool.
- Tip: You can sterilize jam glasses and lids by boiling them for 10 minutes in water. After removing them from the water do not dry them off, but fill them as is.
- Calorie count16 kcal
- % of calories by macros
Fat 6.3 % 1 kcal 0.1 g Net Carbs 18.8 % 3 kcal 0.7 g Sugar Alcohols 62.5 % 10 kcal 3.8 g Dietary Fiber 12.5 % 2 kcal 0.8 g - Approx. WW SmartPoints™0.3
- Cholesterol 0 mg
- Sodium 0.1 mg
- Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Carbohydrates 5.3 g
- Dietary Fiber 0.8 g
- Total Sugars 0.5 g
- Added Sugar 0 g
- Sugar alcohols 3.8 g
- Protein 0.1 g
- Calcium 3 mg
- Iron 0.1 mg
- Magnesium 2.6 mg
- Potassium 18.1 mg
- Zinc 0.1 mg
- Vitamin A (Retinol Equivalents) 0.2 mcg
- Vitamin B12 0 mcg
- Vitamin C 3.1 mg
- Folate 2.5 mcg
- Folic Acid 0 mcg