Raspberry Jam

Serves: (makes 4 x 250g jars)
Preparation time: 5 minutes
Cooking time: 30 minutes plus 12 hours chilling time

Method

Defrost raspberries for 12 hours, keeping the juice.

When defrosted, sterilise jam jars and their lids.

Soak gelatine leaves in a bowl of cold water.

Meanwhile, place the raspberries and the juice in a heavy-bottomed pan.

Add the SPLENDA® Granulated.

Stir for 5 minutes over a high heat, then turn the heat to low and cook for a further 25 minutes.

Remove from the heat.

Remove the gelatine leaves from the bowl and squeeze out any excess water.

Add the gelatine to the pan of raspberries and mix everything together.

Pour immediately into jars to the brim.

Screw the lids on tightly and turn the jars upside-down until cold.

Storage: It must be kept in the fridge and used within 2 weeks of making it.

Tips: You can add vanilla seeds, almonds or mint leaves. Replace raspberries with blueberries or cherries.