Step 1

Put the lemon juice in a small measuring cup or ramekin and sprinkle the gelatin over.

Step 2

Add the raspberries, water, and Sukrin :1 to a small pot over medium heat. Bring to a low boil and turn heat down to medium low.

Step 3

Simmer the raspberries for 20 minutes, stirring every few minutes. They will totally break apart.

Step 4

Break up the gelatin and add to the raspberries, stirring to dissolve. Taste and adjust sweetness with the stevia glycerite. Cool.

Step 5

Transfer the raspberry jelly/jam to a clean container and refrigerate overnight to gel. Keeps up to 1 week.

Step 6

Makes 1 cup or 16 servings (1 tbsp each). Each tbsp is 1 net carb.