Use this raspberry habanero jam to make a grown-up PB&J or spread it over biscuits for a sophisticated breakfast. However you smear it, this pepper jelly is sure to be your new favorite. …
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Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan. Bring to a boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
This jam is shelf-stable for up to a year and you can make it with your favorite low carb sweetener. Wash jars, bands, and lids. Place jam jars in water bath canner filled halfway with water. Bring water to a boil. Turn off the burner and leave jars in canner until ready to use Place lids in water in a small saucepan and heat until water simmers.
Since the jam was sweetened with grape juice, the carb count was also relatively high. And, I’m not comfortable using jams sweetened with Splenda or NutraSweet, so those didn’t come into question either. Therefore, I wanted to develop a fruity and fresh home-made sugar-free raspberry jam, which is also very low in carbs.
You can use the sugar-free raspberry jam as you would use sugar-laden raspberry jam: On top of low-carb pancakes (add some whipped cream as well!) As tasty combination with the Simple and Easy Low-Carb Lemon Curd For breakfast or dessert with plain Greek or Turkish yogurt. You can also add some chopped nuts on top.