Low Carb Raspberry Jam

Yield: 12 oz or 1½ cups
Serving size: 1 Tbsp  

Ingredients

• 12 oz frozen raspberries (can also use fresh raspberries)
• 1 cup water
• ½ cup Monksweet or other equivalent granulated sweetener
• 1 Tbsp lemon juice
• ½ tsp xanthan gum

Instructions

1. Add the raspberries, water, granulated sweetener, lemon juice, and xanthan gum to a medium saucepan and whisk together well while bringing mixture to a low boil.
2. Reduce heat and simmer for 10 to 15 minutes, stirring often. The raspberries should be breaking apart and the mixture should be thickening at this point.
3. Allow to cool and transfer the raspberry jam to a sealable container. Mixture will continue to thicken as it cools.
4. Keep refrigerated for up to 1 week. Also freezes well.