The flavor of raspberry, lemon, and ginger together is a flavor that brings me back to my childhood. I used to always enjoy plain yogurt with raspberry or strawberry jam swirled together. When you make your own jam, you get to enjoy the freshness and taste of the ingredients you’re using vs. using a store bought jam packed with preservatives. If you keep this sealed tight in the fridge, it can last just about two weeks long. This recipe is great for toast, thumbprint cookies, or even a raspberry mimosa for the adults out there! Either way, it’s a great addition to any kitchen to have some jam.
Yield roughly 1 1/2 cups
12 oz. raspberries
1/8 cup organic cane sugar
2 Tbsp. filtered water
1/2 lemon juiced + zested
1/8 tsp. fresh grated ginger
- In a small pot, add all ingredients and cook for 8-10 minutes. Set aside to cool.
- Pour jam into a clean mason jar.
- Serve either warm or cold.
Chef’s tip: Add 1 Tbsp. chia seeds and allow jam to cool completely. Store in refrigerator for 2 hours before enjoying.