Low Carb Raspberry Jelly (Raspberry Jelly without Pectin)

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Low Carb Raspberry Jelly (How to Make Raspberry Jelly without Pectin)

low carb raspberry jelly, raspberry jelly without pectin


Summer is the best time of the year to make low carb fruit preserve for the cold months to come!

And why not using some LCHF diet friendly fruits to can and preserve for the winter and always have something sweet and healthy for our easy keto friendly desserts and treats?

First of all, why making your own homemade low carb jelly preserve is better than the store-bought ones?

Obviously, the very first and most important reason is to pick the right low carb cooking ingredients that will ensure the end product’s low amounts of net carbohydrates!

You will also avoid any potentially toxic and artificial compounds, food dyes, preservatives, and additives!

You can use local organic fruits not treated with toxic chemicals and pesticides which also reduces the carbon imprint on the planet as a cool side effect! Not bad, huh?!

But before we jump into the really easy tutorial on how to make low carb raspberry jelly from scratch, I would like to answer another frequently asked question about his keto winter preserve:

low carb raspberry jelly, raspberry jelly without pectin

Image source: Milica Vladova©

Is this low carb raspberry jelly gluten free?

This may seem like a simple question, I bet some of you have been wondering about this, so I will be addressing it here.

Basically, raspberry jelly should be gluten free, but I wouldn’t be surprised if store-bought fruit jellies are contaminated with gluten product residue or foods cross reactive to gluten.

So, again, the best way to be absolutely 100% sure your low crab raspberry jelly didn’t have any contact with this wheat protein is to make it at home using the canning best practices and top notch hygiene!

How to make low carb raspberry jelly?

Making this homemade jelly without pectin is ridicously easy with only two ingredients – LCHF diet friendly fruits and gelatin. You don’t even have to use raspberries if you do not like them – they can be pretty annoying with their tiny seeds. 😀 The keto friendly fruits list includes delicious produce like strawberries, mulberries, blackberries, red and black currant. These are also excellent choices for making healthy winter preserves!

Gelatin is another great ingredient I often use on the keto diet because of its wonderful joint strengthening, gut healing, and skin improving benefits! After all, it is extracted from the marvelous collagen! And honestly, I love desserts that wobble! 😀

Speaking of wobbling, if you do not wish to make this jelly too thick, you can dial down the amount of gelatin and get a creamier texture. For example, the typical gelatin calls for the following ratio: for a 500 ml liquid (2 cups) – 10 grams of powdered gelatin (approx. 2 tsps.). So, you can double the liquid to 4 cups and use 1-2 tsps. gelatin.

(BTW, as you can see I am using a pretty nifty digital kitchen spoon scale which for me it is an absolute keto diet must have gadget! I always need to make accurate carb calculations with my good ol’ friend Cronometer! 😀 )

If you wish to make this jelly sweeter, feel free to experiment with your favorite HFLC approved sweeteners like erythritol, stevia extract, Swerve©, monk fuit extract, xylitol, etc. I personally do not add any for this recipe because I fully enjoy the natural taste of raspberries, but you do you! 🙂

Hey, just curious – are you following the LCHF diet plan for weight loss? If you wish to drop the extra pounds, I have an upcoming book on healthy weight-loss using the low carb diet plan, specially designed for women. If you wish to be among the first to learn more is, feel free to subscribe to my newsletter and become an insider! You will get access to many cool freebies and special surprises!

Alrighty, back to our low carb raspberry jelly recipe!

low carb raspberry jelly, raspberry jelly without pectin

Image source: Milica Vladova©

How to can raspberry jelly?

My easy canning method is very simple and it does not require any preservatives. I use the simple process of preserving with vacuum which described briefly goes like this:

  1. The homemade low carb raspberry jelly has to be hot and frothing.
  2. Pour it in thick glass jars (sterilized, of course).
  3. Seal the jars tightly and immediately turn them upside down.
  4. Let them cool down completely.
  5. If you want a bulletproof winter preserve, you can place the cans in a large metal pot filled with water, and boil them for a couple of minutes as a final step.

What is raspberry jelly used for?

The short answer – for absolutely everything you desire! When I have a sugar craving on the keto diet, I eat it just like this straight from the jar! 😀

But you can use this recipe as a homemade Jell-O© alternative, DIY healthy gummies for kids and adults (with more gelatin), as a keto friendly dessert topping (with less gelatin), etc. Here is a low carb dessert or a breakfast idea using this recipe:

Keto Yogurt Recipe with Berries

Tip: if your jelly is too thick and you want to use it in a liquid form for a specific dessert, simply heat it in a double boiler and it will liquefy pretty quickly.

Alright, let’s get to the recipe!

low carb raspberry jelly, raspberry jelly without pectin

Image source: Milica Vladova©

Print Recipe
Low Carb Raspberry Jelly (Raspberry Jelly without Pectin)
low carb raspberry jelly, raspberry jelly without pectin
Course Desserts
Cook Time 30 minutes
Passive Time 2 hours
Course Desserts
Cook Time 30 minutes
Passive Time 2 hours
low carb raspberry jelly, raspberry jelly without pectin
  1. Wash the raspberries and strain them from any excess water.
  2. Place them in a metal pot along with some water. The liquid can be less or about half of the raspberries.
  3. Heat the fruit mixture and stir well to blend it nicely. When it starts to boil, take it off the heat to cool down a bit.
  4. Now, cover the gelatin with some water and wait for it to bulge up.
  5. Next, heat it in a double boiler while stirring until it becomes transparent.
  6. Now, add the melted gelatin and stir well for a bit to blend all the ingredients. While the mixture is still hot, pour it in the sterilized glass jars and tighten their lids.
  7. Finally, turn the containers upside down to create vacuum. When the jam is cooled down completely, flip the jars on their bottoms and place them in the fridge. In several hours, the liquid will stiffen and gelatinize. If you wish to liquefy it – simply warm it in a double boiler.


Nutritional info according to Cron-o-meter

Happy canning!

Read more:

Low Carb Sesame Tahini Bread
Protein Keto Cake
Gluten-free Cherry Cake
Gluten-free Chickpea Muffins

Stay tuned for more delicious healthy recipes!

‘Till next time!


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