Food recipes
Wicklewood's Sugar Free Raspberry Jam
Wicklewood's Sugar Free Raspberry Jam Ingredients: raspberries, raw sweetener, syrup, agave lemon juice, raw Directions: Preheat the oven to180C/gas 4. Wash and dry 3 x 450g jars, then pop into a preheated the oven fo...
Wicklewood's Sugar Free Raspberry Jam
Ingredients:
raspberries, raw
sweetener, syrup, agave
lemon juice, raw
Directions:
Preheat the oven to180C/gas 4.
Wash and dry 3 x 450g jars, then pop into a preheated the oven for 15 minutes to sterilise them.
Put the raspberries into a large stainless steel saucepan and cook for 3-4 minutes until the juice begins to run.
Add the sweetener and lemon juice and stir over a gentle heat until fully dissolved.
Turn up the heat and boil steadily for about 5 minutes, stirring frequently.
To test if it will setting point, pour a little onto a saucer and place in the fridge for 5 minutes, after which time it should wrinkle when pushed with a finger.
Remove from the heat immediately, skim off any scum from the surface and pour.
Pour into sterilised jars (ensure they are heat proof jars) and seal.
Ingredients:
raspberries, raw
sweetener, syrup, agave
lemon juice, raw
Directions:
Preheat the oven to180C/gas 4.
Wash and dry 3 x 450g jars, then pop into a preheated the oven for 15 minutes to sterilise them.
Put the raspberries into a large stainless steel saucepan and cook for 3-4 minutes until the juice begins to run.
Add the sweetener and lemon juice and stir over a gentle heat until fully dissolved.
Turn up the heat and boil steadily for about 5 minutes, stirring frequently.
To test if it will setting point, pour a little onto a saucer and place in the fridge for 5 minutes, after which time it should wrinkle when pushed with a finger.
Remove from the heat immediately, skim off any scum from the surface and pour.
Pour into sterilised jars (ensure they are heat proof jars) and seal.