LOW CARB STRAWBERRY, BLUEBERRY, RASPBERRY JAM

1. Take the fresh berry of your choice and pulverize them into small pieces in a food processor. This can be done with a knife rather than a food processor but it’ll take a bit longer. Add berries to a small stove top pot along with 56ml (1⁄4 cup) of water along with stevia and vanilla extract. Place on medium heat with cover and cook until it starts to boil and close to overflowing. Remove the cover, turn the burner on low and let simmer it for 20 minutes.
2. While the berries are boiling, take a small dish and add lemon juice to it. Sprinkle Jello mix or gelatin evenly across the top of the lemon juice and let it sit. Don’t allow any clumping to occur.
3. Once the 20 minutes simmer is complete, break up the gelatin and lemon juice mixture and add to the stove top pot. Mix those in and turn the burner off. Let the pot cool for an additional 20 minutes. Take the jam out and add to an 8oz mason jar and place in the fridge to set. It will seem like it’s too liquidy when you place in the fridge initially, it will thicken up.
4. I advise making this the night before you want to use it and letting it sit in the fridge overnight. Wake up and it is perfect for the next day! Enjoy!