Defrost raspberries for 12 hours, keeping the juice.
- Makes4 x 250 g jars
- Prep Time5 min
- Cook Time30 min
- Waiting Time12 hr
- Total Time12 hr 35 min
- Made withSplenda Granulated Sweetener
- 1 kg frozen raspberries, crushed
- 2 leaves of gelatine
- 6 heaped tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy56 kcal71.79%
- Total Fat0.00 g0%
- of which saturates0.00 g0%
- Total Carbohydrate0.00 g0%
- of which sugars0.00 g0%
- Protein14.00 g28%
- Salt0.00 g0%
When defrosted, sterilise jam jars and their lids.
Soak gelatine leaves in a bowl of cold water.
Meanwhile, place the raspberries and the juice in a heavy-bottomed pan.
Add the Splenda Granulated.
Stir for 5 minutes over a high heat, then turn the heat to low and cook for a further 25 minutes.
Remove from the heat.
Remove the gelatine leaves from the bowl and squeeze out any excess water.
Add the gelatine to the pan of raspberries and mix everything together.
Pour immediately into jars to the brim.
Screw the lids on tightly and turn the jars upside-down until cold.
It must be kept in the fridge and used within 2 weeks of making it.
You can add vanilla seeds, almonds or mint leaves. Replace raspberries with blueberries or cherries.