One of the things I love about summer is all the fresh fruits and veggies. Of course, I try to eat more veggies than fruit (because too much sugar turns me into a gremlin, where I eat everything in sight), but one fruit I can’t pass up is raspberries.
Only 5 grams of sugar per cup, these little gems are loaded with potassium and fiber. Unfortunately, they don’t last long in the fridge, which is why I started making raspberry jam.
Packed with flavor, a little jam goes a long way, and one of my favorite snacks is a little peanut butter on a Wasa cracker smothered in raspberry goodness.
- 2 cups fresh or frozen raspberries
- 1 1/2 tablespoons sugar sub of your choice. (This is my favorite Stevia/erythritol combo)
- 1 1/2 tablespoons Bocha sweet (helps keep the jam from crystallizing, but if you don’t have this, add another tablespoon sugar sub)
- 1 teaspoon lemon juice (or more if you want to brighten things up)
- 1/2 teaspoon gelatin (optional)
- 1 tablespoon Chia seeds
- Place raspberries and lemon juice in a medium saucepan and turn the burner on medium heat.
- Sprinkle with stevia/erythritol and Bocha sweet and simmer. Stir until raspberry juices are released and the berries start to break down.
- Sprinkle in gelatin.
- Simmer until jam thickens, about 5 minutes or so.
- Add Chia seeds and stir. Cook for one minute more and then set off to the side to cool.
I’ve found glass jars work better for storage, and the jam will last up to 10 days in the fridge but freezes well and can last up to a year if placed in a small, air-tight container.