Apple – Raspberry Jam


3 cups apples
1 cup Raspberries
1/2 tsp liquid stevia
2 Tbsp sucanat or coconut sugar


  1. Core and chop apples into small pieces.
  2. Place apples into stainless steel or enamel saucepan with raspberries, sucanat and stevia.
  3. Simmer till apples are soft then mash with potato masher.
  4. Bring to a full boil over high heat.
  5. Boil hard for 2 minutes, stirring constantly.
  6. Ladle into sterilized jars and put lids on immediately.
  7. Set aside and do not move for at least 12 hours till they have sealed then store them in a cupboard.

Note: As this jam does not have a lot of sugar in it; it will not last as long. A few months in the cupboard then refrigerate.


Here are some more of my favorite jam recipes: 

Prune Jam
Strawberry Jam

Strawberry Jam – You will be surprised how this refined sugar free, packaged pectin free, recipe tastes so good!

Fig Jam – This fig jam is so good on toast or vanilla pudding and even on ice cream too. Yum! Also, it is very easy to make.

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Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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    1. Hi Deborah, apologies for the delayed reply. Sucanat is a sugar and not a good idea to omit it. There was an error in the recipe and I have now corrected it, adding the sucanat to the directions. Thank you for pointing it out to me. I do need a proof reader.

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