No Sugar Added Raspberry Jam

 recipe credit: https://sugarfreesprinkles.com/sugar-free-raspberry-jam/

INGREDIENTS

• 4 cups mashed raspberries (about 8 cups whole raspberries)
• 2 tsp calcium water
• 2 tsp Pomona’s pectin powder
• 1 tsp vanilla
• 2 Tbsp lemon juice
• 3/4 cup allulose

INSTRUCTIONS

1. Wash jars, bands, and lids. Place jam jars in water bath canner filled halfway with water. Bring water to a boil. Turn off the burner and leave jars in canner until ready to use
2. Place lids in water in a small saucepan and heat until water simmers. Keep lids in warm water until ready to use.
3. If using fresh raspberries, clean & remove debris before adding to a large saucepan. If using frozen, measure and just pour right in.
4. Add lemon juice and calcium water and blend in well.
5. In a bowl add allulose and pectin and blend well.
6. Heat the raspberries and as they start to soften, mash with the back of a fork, or use a potato masher. I like to leave a few whole berries in my jam, but mash to the consistency that you like. Bring berries to a boil.
7. Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
8. Fill jam jars to ¼” from the top. Clean rims with a clean cloth. Add lids.
9. Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
10. Remove from water. Let jars cool undisturbed for 24 hours.
11. Test for seal; if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.