REFINED SUGAR-FREE RASPBERRY JAM a fool-proof homemade raspberry jam.
Raspberry jam is one of the easiest things to make ever, despite the fact that for whatever reason, jam always sounds like a daunting task. At least, before I started to actually make my own jam I thought that jam was a lot of work. It isn’t (!!).
Now jam is an essential for my fridge. I use it for baking cookies, like the raspberry thumbprint cookies from @everylastbite_ , I put it in my SCD yogurt, I eat it on some Lois Lang loaf with a slather of almond butter, and sometimes when I’m feeling frisky I’ll eat it right out of the jar, because that’s how good and guilt-free it is. You can also plug-and-play this recipe with any other bag of frozen fruit you might have hand; blueberries, strawberries, peaches, would all work superb. Fresh fruit works too, of course, but when I’m making jam I tend to opt for frozen because it keeps the cost a bit lower and the end product is just as good.
Another plus when it comes to making your own jam: it’s something you can do while you do other things, which is one of my favourite kinds of things to do (if that got confusing, read: multi-tasking). I tend to let the jam simmer on the stove top while I take care of some other kitchen tasks on a Saturday or Sunday afternoon. Within 45 minutes to an hour, I have jam and I’ve also been productive chopping vegetables or whatever it is I’m prepping in the kitchen that day. Win, win.
- 1 bag of frozen raspberries (600 g, or 2.5 to 3 cups)
- 1 tsp of lemon juice or zest
- 3-4 tbsp of honey (if you prefer to have a very sweet jam, freely add more honey)
- in a pot on the stove top over medium heat, put your raspberries, lemon juice or zest and honey.
- once it starts to bubble, turn down heat to low and allow to simmer for 45 minutes to an hour, stirring occasionally. it will thicken as it simmers, you can allow it to simmer it on the longer side for a thicker consistency.
- turn off heat and allow to cool. transfer to a glass jar and store in fridge.