Easiest Keto Jam Recipe

Super versatile recipe, hope you enjoy in a bunch of keto dessert recipes or even just with a peanut butter sandwich!

Just a few recipes that the jam can be used in:

Strawberry Rhubarb Ice Cream- https://youtu.be/zhFjKbVMoIM
Or any Ice cream recipe https://www.ketoupgrade.info/post/keto-strawberry-ice-cream-soft-and-creamy-right-out-of-the-freezer

Thumb Print Cookies- https://youtu.be/SpGCjUchUKM
Blog- https://www.ketoupgrade.info/post/keto-low-carb-thumbprint-cookies

Chocolate Cupcakes- https://youtu.be/qzMe_rRgYrA
Blog- https://www.ketoupgrade.info/post/keto-chocolate-cupcakes

Vanilla Sponge Cake- https://youtu.be/RlhMXQStJTA
Blog- https://www.ketoupgrade.info/post/vanilla-sponge-cake-with-strawberries-and-whipped-cream

Cream Cheese Danish- https://youtu.be/v0KE5GgpavI
Blog- https://www.ketoupgrade.info/post/keto-low-carb-cream-cheese-danish

Ingredients, blog link and macros below!!!!

Blog- Ketoupgrade.info

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Anchor Hocking Baking and Storage Set – https://amzn.to/3CY7omv
Wilton 8 inch Cake Pans – https://amzn.to/3nEkoHA
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Splenda Allulose – https://amzn.to/3hdAINj
It’s Just Allulose – https://amzn.to/38OA4RQ
Big Box of Allulose – https://amzn.to/3kNPM6G

(As an Amazon Associate I earn from qualifying purchases)

8 oz. Raspberries (Fresh or Frozen) or other fruit
3/4 Cup/120 g Allulose
2 Tbs. Water

Macros for whole batch
127 Calories
2 g Fat
29 g Total Carbs
10 g Fiber
19 g Net Carbs
3 g Protein

Blog Post to Full Recipe- https://www.ketoupgrade.info/post/easiest-keto-sugar-free-jam-just-2-ingredients

Foreign with a really simple recipe but it’s a video I’ve never done I actually have this recipe in my biscuit video so I’ll link that up there for you it is a raspberry jam I think I did strawberry jam in that video but raspberry jam is a staple of my

Bakery right now because I use it for a recipe I’m going to be showing you soon and for my cream cheese danish recipe which I’ll link that up there I put strips along the cream cheese to make it raspberry cream cheese I also do this recipe with strawberries and blueberries

And a bunch of other different fruit because then you can just add it to different things so I love having it on hand for all the different applications you can put it into frostings to make a raspberry you can put it into brownies you can put it into

Middle of cupcakes to have like a raspberry filling inside you can make cake and put it as a layer in the cake which I did for my wedding cake solving some wedding cake videos throughout here too I did a bunch of different fillings on those too so today we’re going to be

Making this and it’s super super simple but super versatile so let’s get started so like I said I use this for a bunch of different recipes so I’m making a huge batch today but it’s easily divided and multiplied because there’s only two ingredients berries or fruit of some kind and allulose

And I put in a little extra allulose then a regular jam recipe because allulose is only 70 as sweet as regular sugar so my normal ratio is three quarters of a cup to eight ounces of berries but it all depends on how sweet your berries are if you have super ripe fresh berries

You definitely don’t want to be using a bunch of extra you know sweetener so this is really to taste and also a squeeze of lemon juice would always be good I heard it helps develop the pectin in the fruit to make it thick but I don’t always have fresh Citrus on hand

And of course you get the Great Value and you can’t open the packages correctly it still isn’t open that’s when knives come in handy but I have a lot of berries here so I’m gonna be using a lot Oh wrong pot I’m gonna be using a lot of allulose

You can always try your frozen berries too before you add your alleles none of these bags are going to open apparently when I say this is simple I mean it’s really simple the hardest part is knowing when to stop cooking so I will definitely be showing you that

So I’m gonna have to do some math here because I have 36 ounces so that’s four and a half times this recipe so three quarters and three quarters is a cup and a half that’s another cup and a half that’s three cups and then another half cup ish so three and a half

Cups of sweetener for me but like I said it’s to taste also you want to make sure you have no if you’re getting the frozen ones where’d it go sometimes they have like pieces you don’t want in them you can always pull it out at the end though too

If you see any stems or anything I actually had some stems in the last one I was making my oh raspberry thumb prints is another one that I’ve used this for and in my this whole thing is going to make 32 ounce quart this guy

Full of jam and when I got to the end there was actually some stems in the jam so definitely keep an eye out if you’re using it for baking and whatnot so we’re gonna get the allulose in here I will link down below the Amazon link

For the aliolus I get I get a 20 pound box at a time but I use it for all of the stuff that I heat and cook and I use it for my lemon bars and pecan bars and all my ice cream recipes pretty much my sweetened dense milk and my bread recipe

So I use it all summer long for my ice creams jams all that stuff you can use monk fruit erythritol in this but when it cools you might get a little bit of like a grainy crystallized texture to it which I don’t prefer so that’s why I

Love using the allulose you can also do chia seed pudding but that’s not this recipe I personally hate chia seeds so it’s not one that I ever make because I I’ve tried chia seed pudding several times and I just I can’t get over the texture

I might try to get my babe into it because I know they’re healthy for you and hey maybe if I was exposed to that texture when I was really young I’d like it now who knows I’m only gonna add a tiny bit of water because we have frozen berries

Here so there’s gonna be water from that but I just want a tiny bit on the bottom before you know all this melts because it’s going to take a minute I got a half cup but you’ll only need a couple tablespoons I like to just like wet the

Sides and get all the sugar off the sides there and then we’re just gonna let this cook away keep stirring it while the sweetener is dissolving this is something I do when I got a bunch of other stuff I can do because it just takes a while and you just got to

Keep stirring it periodically so I’m in the kitchen this is what I start the day with and just keep working on it as I work on everything else I need to do that day so we’ll just keep going on that get on something else ruby red starting to simmer around the edges

You want this just at a simmer you don’t want it at like a super rolling boil you don’t want it to go too far too quick because allulos does caramelize it’ll caramelize around the edge here and it could burn if you have it on too

High so I’m going to turn this down once it is all at an even simmer so as it melts you can see because I use frozen there’s a lot of liquid in there if you use fresh it’ll be a lot less liquid it’ll probably take a lot less

Time to cook down strawberries also take a little bit longer to cook down so you might still have big chunks of strawberries at the end so you can puree it or smash it or something with it if you don’t want like the big pieces of strawberries but you can also pre-cut your

Strawberries if you want to make sure you don’t have chunks at the end I have this on about medium heat right now turn it down a tiny bit more but we’re at a good place it’s not quite at a full simmer yet simmering around the edges

But as soon as I stir it goes away so not warm all the way through yet a nice simmer now we’re not splattering and boiling like crazy but that’s just a nice rolling simmer that that’s how you want it it’s a light simmer all the way around

So you have it up too high it will like splatter and spin everywhere and just keep stirring it every once in a while until it’s nice and thick our Jam is starting to get thick not too much longer and it’ll be done you can definitely see when the bubbles

Start getting thicker like that that’s when you’re getting jammy most of the raspberries are broke down by now too now the jam is really getting thick you want it all to look like it’s the bubbling like it’s real thick like that some of it is still a little soupy so

Going a little bit longer it’s almost there it’s all pretty thick and bubbly I think we’re gonna call it here you can also like just put a little bit on like a cold surface let it chill for a minute I’m kind of like feel the consistency it’s not even fully cooled and it’s

They’re staying in a puddle that is good you can also strain this if you don’t want seeds in it I always forget which one jelly and which one’s Jam guessing this is jam and jelly is like no seeds stump this into a cork container my core containers are heat proof at home I’d

Use a glass jar or glass bowl we’ll go a little bit longer last time I just got a quart so we’ll go a little bit longer on it made a mess a few moments later you take it too far the color gets a little bit dingier last

Time I took it a little bit too far so I think I’m good with this even if I do get a little bit more than a quart you can see it is like a real thick on the bottom We’re gonna let that cool on the counter for putting it in the fridge and then maybe I’ll get some toast I don’t have a toaster in my bakery though I have to run upstairs nice and spreadable consistency I am going to spread it on this

Piece of bread this is if you let my bread cool completely in the oven it gets a really thick crust on it and it’s not very good so if you guys have seen my weekly updates my May weekly updates you know that I was trying everything to get my bread

Not to sink in my new ovens so I have a lot of bread that I need to eat up so I saved it I threw out probably 60 loaves but I saved some of them so that’s what this is so we’re gonna do some spreading

I don’t even know if I have a butter knife I don’t you should make a peanut butter and jelly sandwich Looks delicious bread there actually comes out it’s delicious and I am going to be redoing that recipe at some point here that video I should say let’s try the jam even with all that alleles in there it’s still tart so you still have a tart raspberry taste

I’m not a big fan of seeds at least not raspberry seeds strawberry seeds I can kind of deal with these kind of bug me but it looks prettier and you get more yield out of it if you don’t take all the straw all the seeds out but it’s pretty delicious

Hope you guys enjoyed this keto jam recipe you can make so many different jams I do blueberry blackberry raspberry strawberry any kind and even my even cranberry sauce which I think when I made my cranberry sauce recipe I used monk fruit erythritol but you can also use alleles in that so very

Versatile and I use this recipe for so many things so hope you guys enjoyed let me know in the comments below if you’ve made it and enjoyed it and what you’ve put it in or on don’t forget to check out my Amazon links in the blog link to the full

Recipe in the description box below give the video a thumbs up if you enjoyed it subscribe if you haven’t already and as always I’ll be back with more keto dessert recipes bye guys