Raspberry Jam has a special place in my heart. As a child I would walk around the corner to my grandparents house where they always had the BEST bushes of raspberries. I would spend hours in their garden picking ripe juicy raspberries! Not only would I devour them right off the bush, but I would smother my bread with fresh raspberry jam that my grandmother would make, and still does to this day. It is definitely one of my favorite memories as a child.
This raspberry jam recipe isn't my grandmothers recipe unfortunately... but it is still a bomb jar of raspberry jam with no added sugar! I used fresh raspberries from my garden, but store bought and frozen raspberry work just as great!
I typically like raspberry jam on a warm slice fo wheat bread with butter, but lately I have been tossing it on top of waffles, oatmeal, granola, and let me tell ya, its pretty dang good!
Okay enough of me talking, lets get to the recipe!!
Okay enough of me talking, lets get to the recipe!!
INGREDIENTS
2 cups raspberries
3 tbsp honey
3 tbsp chia seeds
1 tsp lemon juice
DIRECTIONS
- Place all ingredients into a shallow sauce pan.
- Allow the mixture to heat for 3 minutes at medium heat. Bring the heat down to low and let the mixture sit for another 5 minutes, stir every few minutes.
- Pour the mixture into a jar with a lid and place it in the fridge to chill for at least 2 hours.
- Once the mixture has chilled for a few hours it will be thickened up and ready to serve!
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