Servings: 16 Calories: 5kcal Ingredients 6 ounces raspberries 1/2 cup water 1/4 cup low carb sugar (or honey for Paleo) 1 tbsp lemon juice 3/4 tsp gelatin (Knox) (you may need …
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Prepare canning jars (2 one pint jars or 4 half-pint jars) and a water bath canner. Place 2 cups of blackberries in a small saucepan, mashing the berries slightly with a potato masher. Add a 1/4 cup of water and simmer for about 2 minutes until they release their juices.
Store in the refrigerator, or process in a water bath canner for 10 minutes. Notes This low sugar recipe yields roughly two half pint jars. This recipe can be multiplied up to 4x, making a batch that starts with up to 20 cups of blackberries for a larger batch.
Rinse 7 clean freezer containers and lids with boiling water. Dry thoroughly. Cook blackberries and sugar in large saucepan on medium-low heat until sugar dissolves and blackberries release their juices, stirring occasionally while being careful to not crush the berries.
After some zucchini noodles for dinner, it’s the perfect time of year to make sugar-free low carb blackberry cobbler! (You can also make keto blueberry cobbler instead if you have blueberries on hand.) Berries are my go-to fruit to use in low carb dessert recipes.