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Raspberry Jam

May 9, 2016

I love raspberry flavored desserts. Raspberry dark chocolate truffles, raspberry cake filling and, of course, Raspberry Jam! I have made a lot of jam and jelly in my day but never Raspberry Jam. It was more than about time to make a batch and see where that would take me. Let me tell you that it came out stupendous. Thick and sweet and fruity and just perfect!

 

 

This Raspberry Jam is everything I ever dreamed of and more. I planned this recipe for so long and wish I would have made it sooner. I won’t make you suffer or wait any longer. My fresh jam is not only easy but also wholesome and healthy. If you make yourself a peanut butter and jelly sandwich with unsweetened peanut butter and this perfect Raspberry Jam, you’ve got yourself a perfect serving of fruit and protein. My favorite way to eat this is straight out of the jar! I like to grab a spoonful of peanut butter topped with a drop of raw local honey followed by a huge tablespoon of my homemade Raspberry Jam.

 

 

I would say that it could last up to four weeks if refrigerated; yet, I highly doubt it would actually lasted that long. One jar of Raspberry Jam only lasts about a week in my fridge. That might have something to do with the fact that my wife and I use it on just about everything while we have it accessible to us. Nah, maybe not. Okay, maybe yes. If you had unlimited access to fresh and homemade Raspberry Jam, what would you do with it?

 

XO

 

 

Raspberry Jam

 

My favorite way to eat this is straight out of the jar! This Raspberry Jam is everything I ever dreamed of and more. Delicious and decadent.

 

 

 

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Yields: 10-16 oz

 

 

 

 

 

Ingredients

 

Instructions

  1. Cover berries with 1 cup of water in a medium bowl. Let them sit for 15 minutes.

  2. Spray pot with coconut oil. Fill with berry mixture. Turn up to medium-high heat. Boil for 10 minutes. Sprinkle with salt and stir. Lower the temperature just a tad. Add 1 cup of water. Boil for 10 minutes. Using a potato masher or spatula, mash berries until desired consistency. Boil for 10 minutes. Add chia seeds. Stir.

  3. Remove from heat. Cover with lid. Allow to cool for 20 minutes.

  4. Serve into mason jars.

  5. Refrigerate or freeze.

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My name is Estefanía but you might know me as chefNia* 

 

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