Low Carb Strawberry, Blueberry, Raspberry Jam Recipe

1.) Take your fresh berry of your choice and food process them in your small food processor (https://amzn.to/2kRkH28) into small pieces. You can do the same with a knife but it’ll take a bit longer. and add them to a small stove top pot along with 56ml (¼ cup) of water along with your stevia and and vanilla extract. Put on medium heat with cover and cook until it starts to boil and want to overflow. Take cover off and turn burner on low and let simmer for 20 minutes.

2.) While your that pot in boiling, take a small dish and add your lemon juice to it. Then sprinkle your jello mix or gelatin evenly across the top of the lemon juice and let it sit. Don’t just clump it on there. It will create a huge clump and not work well when you want to add it to your jelly later on.

3.) Once 20 minutes simmer is done, break up the gelatin and lemon juice mixture and add to your stove top pot. Mix those in and turn the burner off. Let the pot cool some more. I did for another 20 minutes. Then take jelly out and add to an 8oz mason jar and add to the fridge to let set. Trust me, it might seem like it is too liquidy before you add it to the fridge, but I promise it will thicken up.

4.) I advise making this the night before you want to use it and letting it sit in the fridge overnight. Wake up and it is perfect for the next day! Enjoy!