AuthorKristin and Alex- Two Peas in a PodCategorySweetsDifficultyBeginnerMaking jam has been around for centuries and something I personally have only recently started to try out. This raspberry jam recipe is so simple and uses basic ingredients with fresh raspberries, lime juice and sugar. There's no additional pectin required because the raspberries contain a natural form of pectin which helps solidify the jam. This recipe makes enough jam to fill 1 small 16 oz mason jar. It only lasts about one month but you can utilize it in many different ways. You can add 1 tsp of jam to plain Greek yogurt for a light snack, pair it with brie and crackers for a fancy appetizer, mix it with your favorite dessert such as my Lemon Loaf Cake with Raspberry Swirl for a delightful treat or naturally spread it on toast with butter. Give it a try and let me know your thoughts in the comments below!
Combine the raspberries and lime juice in a medium saucepan. Mash the raspberries with a potato masher and once they’re mashed add the sugar to the saucepan.
On medium-high heat, cook the mixture until it starts to boil. Stir frequently.
Once it has started to boil, reduce the heat and simmer for an additional 12-15 minutes or until the mixture starts to thicken. Stir frequently. 15 Minutes
Once thickened, remove the jam from the heat and transfer to a jar. Let it cool completely in the jar before you cover and refrigerate the jam. Refrigerate and eat within 3-4 weeks.
19 servings
1 tbsp
- Amount per serving
- Calories48
- % Daily Value *
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Total Carbohydrate 12g5%
- Dietary Fiber 1g4%
- Total Sugars 11g
- Protein 0g
- Potassium 22mg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Combine the raspberries and lime juice in a medium saucepan. Mash the raspberries with a potato masher and once they’re mashed add the sugar to the saucepan.
On medium-high heat, cook the mixture until it starts to boil. Stir frequently.
Once it has started to boil, reduce the heat and simmer for an additional 12-15 minutes or until the mixture starts to thicken. Stir frequently. 15 Minutes
Once thickened, remove the jam from the heat and transfer to a jar. Let it cool completely in the jar before you cover and refrigerate the jam. Refrigerate and eat within 3-4 weeks.