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
Ingredients
- 2 cups raspberries
- 1/4 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.
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