Diabetic Raspberry Jam

Makes: 450g / 1lb

Taken from the Kilner Recipe Book


  • 3 tbsp water (for the gelatine)
  • 11g/0.4oz. gelatine
  • 150ml / ¼ pint water
  • 450g / 1lb raspberries
  • 150ml / ¼ pint orange juice
  • 3tsp granular artificial sweetener


  1. Put 3 tablespoons of water into a basin, add the gelatine and leave on one side. It will become soft and spongy.
  2. Put 150 ml / ¼ pint water with the raspberries and orange juice into a pan and cook gently until soft.
  3. Stir from time to time.
  4. Remove from the heat, add the softened gelatine and sit until dissolved.
  5. Leave for a few minutes then stir in the granulated sweetener.
  6. Pour into a hot jar and seal down.

Tip: Keep refrigerated and use within 2 weeks.