Well, buying sugar-free jam wasn’t possible. So, I had to make it on my own. I have never cooked jam before. But it turned out, cooking jam isn’t that difficult as I thought it would be.
The gelling agent I bought contains potato starch, arrowroot, agar-agar and pectin. And it was very easy to use.
Ingredients (serves 600 ml jam)
First, you can use deep-frozen raspberries as well. But deep-frozen raspberries are not that sweet as fresh raspberries. So, I recommend increasing the number of dates and maybe you must use a little bit less water.
Let the dates soak in water for at least 2 hours. Blend dates with 50 ml water.
Peel and remove the core from the apple and cut the apple into little pieces. Wash and dry raspberries. Add apple pieces, raspberries, dates and 150 ml water in a cooking pot and let it cook on medium heat for about 10 minutes. Until the apple is soft. Stir occasionally. Then, blend it.
Then, I stir 2 teaspoons of the gelling agent into the mixture. Bring it to a boil and let it cook for 3 minutes on medium heat. But this step depends on the gelling agent you use.
Pour the jam into a boiled glass jar. Turn upside down to create a vacuum. Let the jam cool down at room temperature.