Jam on the spot. I do this with all kinds of berries and it's a great way to make a small batch of jam. I have a similar recipe for strawberry jam, and I do the same for blueberry jam.
I keep the seeds in the jam, but if you prefer not or can't do seeds, use a fine metal strainer. Once the jam has fully simmered, place the metal strainer over a bowl to catch the jam and press the jam through while the strainer prevents the seeds from going through. Enjoy!
Raspberry Jam
You can use frozen raspberries as well, and really any sweetener.The recipe makes about a cup of jam. I like my jam thick so I simmer the jam until most of the liquid is evaporated, cool, and then refrigerate.
Servings: 16 tablespoons
Calories: 22kcal
Ingredients
- 2 cups raspberries
- ¼ cup maple syrup or honey
- 1 tablespoon lemon juice
Instructions
- Add all the ingredients to a small saucepan and bring to a steady simmer. Stir occasionally.
- Simmer for about 12 minutes or until the raspberries are completely broken down and the mixture has thickened. I like my jam thick so I simmer until most of the liquid has evaporated.
- Cool and store in the refrigerator for a week or so, or freeze for a few months.
Video
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.1mg
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