Simple Sugar Free Raspberry Jam

Simplicity is, in general, best. Obviously there are exceptions – for example males often appear to not believe in this rule. As do females, even more so apparently according to men. I say men; ‘men’ or ‘man’ is really a term used to describe boys who appear to the outside world as being older and therefore more mature: a cunning disguise.

Disguises and spontaneous talk of mild sexism aside, I’ll continue with what you clicked on the link for: a simple, sugar free raspberry jam. It’s a seedy affair, although you can always sieve it should you want a seedless jam. I am simply lazy and quite happy with the seedy variety.


It’s the type that can be conjured up half asleep with (or without) a mug of coffee in your hand to spoon onto your breakfast ready for that all (or not so) important Instagram breakfast-inspo snap. Because who are you if, in 2017, you don’t take a picture of your breakfast and upload it to Instagram, complete with a touch of Clarendon for good measure, obviously.

It’s funny how an excessive consumption of caffeine and a box of my Mum’s Millionaire’s Shortbread (and chocolate and a jar of peanut butter) sat right beside my laptop can bring out allll the sarcasm and light hearted, absolutely-not-serious-at-all talk.

So, let’s attempt to stay on track (oh hello most overused phrase in January) and discuss this jam. We’ve established its seedy nature. Now we can talk its sugar free nature. Hardcore clean eaters avert your eyes or head to another blog. I did say imply this was a make-with-your-eyes-closed sort of jam. Sweetener tablets. Yep, those little white discs of lovely chemicals conveniently highly concentrated with sweetness designed for your 6am caffeine fix aka mug (vat) of coffee.


Next, the thickener. Hardcore clean eaters you may look again. Flaxseed powder. Brilliant stuff: healthy fats, a protein kick and a good bit of fibre to boot too. Because, please, it may be January and everyone is being hounded by the TV, billboard and social media advertising campaigns to ‘detox’ all the ‘bad’ Christmas food from your body which will once again, transform you into the epitome of health, but don’t spend £££ on cleverly marketed ‘Skinny Tea’s’ and quick-fix detoxes. The teas at least are essentially just a drink designed to make you *insert poo emoji*.

And with the third and final attempt of trying to stay focused on discussing raspberry jam, we have reached the end of the number of ingredients required to make it. Almost. There’s actually 4. But hey, what’s a little extra lie in this world?

Please note that all the comments above are said typed in a completely light hearted, non-serious manner and are not to be taken seriously. As Ringo Star recently (well..October 2016) said when he decided he no longer had the time to sign or respond to all of his fan mail: peace and love, peace and love.


  • 350g frozen raspberries, defrosted*
  • 15-20 sweetener tablets
  • 3 tsp flaxseed powder
  • 1 tsp lemon juice


  1. Add raspberries to a sauce pan, preferably non stick. Bring to the boil and allow to simmer for 5 minutes, stirring intermittently. Add in the sweetener tablets and the flaxseed powder, giving it a good stir.
  2. Once reduced and thickened to your liking, add in the lemon juice.
  3. Transfer to an empty (preferably sterile) jam jar and leave to cool. Mine yielded 275g.

Note: I used defrosted raspberries simply because I forgot to put them in the freezer once I’d bought them. You can leave them overnight to defrost, defrost in the microwave, or them still frozen or fresh ones, just add a splash of water to the pan to prevent them from catching and burning.


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