Homemade Raspberry Jam
Simple 2- Ingredient, No Canning, No Pectin, Seed-In Raspberry Jam
Simple, 2-ingredient (raspberries and sugar), no-canning, no-pectin homemade raspberry jam. A fresh and flavorful, healthy alternative to syrup with your breakfast pancakes and french toasts. I used raspberries here, but you can use this recipe for any and all berry (e.g., strawberries, blackberries, blueberries — or even better: a blend).
If you’re like me, and don’t want the hassle of canning or even straining out for seeds, but want the fresh flavor of raspberries spread, this is your recipe. Leaving the seeds in adds great texture. Plus, it’s less work.
Plus, making jam out of less than perfect berries is a great way to avoid food waste. Berries are too expensive and too delicious to waste. So let’s jam. Just make sure to refrigerate once cooled, and eat within the week.
All the raspberry flavor without the hassle of canning
Whether you’ve gone raspberry picking and have too many to possibly eat before they start to wilt or are seeing those raspberries in your fridge looking a little less than perky — making a quick jam spread is the way to go. Let’s be honest. Raspberries – and berries, in general – go bad, quick. And they are not cheap. If you don’t eat them fast enough, you’ll practically be tossing out money along with those spoiled berries. Don’t let the taste of summer go to waste.
Extend the use of those berries, by giving them a tasty make-over. Don’t let these precious, tasty — and expensive — berries go to waste. Don’t waste. Elevate!
Elevate those morning breakfasts with a fresh taste of raspberries, perfect for:
- adding to yogurt as a sweet and tart topping (even better when you add a dash of pecans or pumpkin seeds and granola)
- spreading onto french toast and pancakes, or a simple slice of toast at breakfast
- replacing syrup — this is so much more flavorful, and fresh
- Adding a fruity touch to your pastry-baking — use it even as filling for your pastries
This is the recipe to give those berries a sweet second wind. Use organically grown berries for the healthiest choice for your gut and the earth.
Don't waste. Elevate!
A delicious, fresh, and healthy alternative to syrup
Homemade Raspberry Jam
Ingredients
- Raspberries Enough to fill a small saucepan
- 4 tbsp White Sugar (Approx) Adjust to your taste - add more if you like it sweeter, add less if you prefer less sweet
Instructions
Prep
- Wash the raspberries! Get a small saucepan. Get a clean jar.
Let's make jam/spread!
- Toss the raspberries in a small saucepan
- Turn on stove to medium-high. Give the raspberries a good mash with a wooden spoon, and keep stirring so they won't burn or stick to the pan
- Boil to a simmer, add sugar and keep stirring. Add sugar to your taste --- suggested amount is 4 tbsp for a small saucepan, but add more or less to your taste
- Keep simmering until raspberries thicken into a sauce (can take up to 15-20 minutes)
- Once the raspberries turn into that thick sauce, carefully pour into the clean jar.
- Keep lid off of the jar, and let cool.
- Once jam is cooled, secure the lid, and keep refrigerated. Make sure to eat within 1 week!
Notes
A Committment to Zero Waste, and All to Taste
Berries go bad quickly, so don’t let them go to waste. Instead of tossing, elevate! Follow for more wabi sabi ways to make the most out of life and all its flavor. Be proud that you refused to let your berries go to waste. Food this flavorful should be celebrated and savored.
Let me know what you think about this recipe by leaving a comment.
One Comment
KEVIN FOODIE
Love a good homemade jam. It’s interesting that you left the raspberry seed in; guess they add some texture to the jam. Thanks for sharing your recipe.