Cassie A couple weeks ago I decided to make up some raspberry jam, I had a pack of raspberries that weren’t being eaten and I did not want them to go bad. I starting making these recipe a few years ago because I threw out all the jellies and jams in my house because they were full of sugar and preservatives. Once you make jam for yourself, it’s hard to back to anything else! To make this recipe, all you’ll need is:
- 2 (6oz) packages of fresh raspberries
- Coconut sugar
- Lemon juice
- Chia sees
To make the jam, you’ll want to heat a medium sized pan over medium-low heat and add in all your raspberries. As the berries heat up, you’ll be able to stir and smash the berries. You’ll continue stirring and smashing until it turns to liquid. At this point, you’ll add in the coconut sugar and lemon juice and give it a good stir to incorporate the sugar. You’ll bring the jam to a boil and let it boil for about 3-4 minutes to cook off the excess liquid. Remove your jam from the heat, stir in the chia seeds, and transfer to a glass mason jar and allow the jam to cool before putting in the refrigerator. I like to let my jam cool in the fridge all night long before I enjoy it but it thickens up within a couple hours if you can’t wait!
Because there are no preservatives in this jam, you’ll want to enjoy it within a week or so. It usually doesn’t last too much longer than that in our fridge anyways! Enjoy!
Raspberry Jam
Ingredients
- 2 6oz packs of fresh raspberries
- 3 tbsp coconut sugar
- 2 tbsp lemon juice
- 2 tbsp chia seeds
Instructions
- Add your raspberries to a medium sauce pan and heat up over medium low heat. Slowly heat your berries while mixing and smashing.
- Once all berries are smashed and heated through, add coconut sugar and lemon juice and stir well to incorporate sugar.
- Bring your jam to a boil and let simmer for 3-4 minutes to cook off excess liquid.
- Remove the jam from theat heat (I like to put my jam in mason jars), stir in 2 tablespoons of chia seeds and mix well.
- Let jam sit on countertop to cool down. Once cool, put jam in the refridgerator overnight so it can set. Enjoy your jam in your yogurt, on toast, or straight off the spoon!
