1 3/4 teaspoons unflavored gelatin
1 1/2 tablespoons water
12 ounce bag frozen raspberries, thawed
2/3 cup granular Splenda or equivalent liquid
1/2 teaspoon lemon juice

Sprinkle the gelatin over the water and let stand 5 minutes to soften. Meanwhile, put the berries, Splenda and lemon juice in a pot over medium heat. Cook, stirring often until the berries soften and break down. Stir in the gelatin just until dissolved. Do not boil. Cool then pour into a pint container. Cover and chill at least 2 hours until set. This jam would not be suitable for use in baked goods or anything that would be heated.

Makes 1 1/2 cups or 24 tablespoons
Do not freeze

With granular Splenda:
Per Tablespoon: 15 Calories; 0g Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 2 Tablespoons: 31 Calories; 0g Fat; 1g Protein; 7g Carbohydrate; 2.5g Dietary Fiber; 4.5g Net Carbs

With liquid Splenda:
Per Tablespoon: 13 Calories; 0g Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs
Per 2 Tablespoons: 26 Calories; 0g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

This came from Dana Carpender's "Every Calorie Counts" page 484. I had to adjust the recipe because frozen berries come in 12-ounce bags, not 16 ounces. I left all the other ingredient amounts the same as originally called for. Dana called for blackberries but I used raspberries. At first I didn't think it was going to set up but after about 2 hours of chilling it was fine. I do think it's a little too tart for jam and I would double the sweetener next time. That won't affect the carb count if you're using liquid Splenda but it would add about 1 net carb per tablespoon if you're using granular. I plan to use this as a dessert topping.

UPDATE: By the next day the jam became too thick to be spreadable. I'll try using just a teaspoon of gelatin next time.

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