1 PORTION
Himbeeren in einen Topf geben, aufkochen, dann 5 Minuten auf niedriger Stufe köcheln.
Limette auspressen und mit Stevia und Flohsamen so lange in die Himbeeren einrühren bis die Marmelade dicklich wird.
Abkühlen lassen und bis zu 4 Tage im Kühlschrank aufbewahren, alternativ in Weckgläsern einmachen.
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