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!

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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: tablespoons

Calories: 22kcal

Ingredients

2 cups raspberries
¼ cup maple syrup or honey
1 tablespoon lemon juice

US Customary - Metric

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.