Ingredients
- 32 oz raspberries
- 24 oz swerve
- 2 oz lemon juice
Instructions
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Smash the raspberries very well with a potato masher.
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Put the berries in a saucepan over high flame while stirring constantly. Boil for 60 seconds.
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Lower, add swerve, return to a boil and keep boiling until the mix is 220 degrees on a cooking thermometer.
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Mix in the lemon juice well. Store in jars.
Recipe Notes
