This is my absolute favorite homemade raspberry jam recipe! It is super simple and so delicious. Last week, I shared my Homemade Whole Grain Bread recipe and some of you requested that I share a jam recipe also. I thought that was an excellent suggestion given the fact that I Love Jam:) Spread a little homemade jam on a beautiful slice of bread and I am a happy girl:)
My love for homemade jam evolved during my summer visits to Norway. My grandmother was always experimenting with making the best jam possible, and being very health conscious, she would make many wholesome variations over the years. I loved them all. She made the best jam. I think one of the reasons for this was that she would pick the berries herself, growing wild in the woods, totally fresh, and make this beautifully delicious and adorably sweet, but reasonably healthy jam.
Click Here to watch the video of my grandma making jam.
I have taken up the tradition; I experiment with my jams too. Today I will show you how to make a super easy jam. I sweeten this with the essence of New England, can you guess? You are right, maple syrup. There is something about the maple flavor that compliments the raspberries.
Spring is still hesitating to make an appearance in New Hampshire. It will be a while before the berries grace us with their beautiful look and wonderful taste. But not to worry, we can still make a delicious jam with frozen raspberries. I love that we can get organic berries in the freezer section of regular grocery stores these days.
You can make this jam using your favorite berries. I love raspberries as they have a unique sweet-tart flavor quality, but blueberries and strawberries will work also. I think you get the idea. You be you!
I hope you enjoy my favorite homemade raspberry jam recipe!Print
Easy Homemade Raspberry Jam
This is my absolute favorite homemade raspberry jam recipe! It is super simple and so delicious.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1/2 Pint 1x
- 10 oz. frozen organic raspberries
- 3 tablespoons maple syrup
- 1 tablespoon tapioca (mix with 1 tablespoon water)
- In a small saucepan add the frozen raspberries and maple syrup. Bring to a simmer while stirring.
- Mix the tapioca with about 1 tablespoon of water to make a slurry. Add to the saucepan. Stir. It will thicken quickly. Let it simmer on low for about a minute, stirring frequently.
- Pour into a small mason jar, and let cool. Keep in fridge. The jam will thicken as it cools.
- You can use 1 1/2 teaspoons cornstarch instead of 1 tablespoon tapioca. Let it simmer for a couple of minutes to get rid of some of the starchy flavor.
- You can use 6 tablespoons 100% frozen apple juice concentrate instead of the 3 tablespoons maple syrup. Simmer the jam for an additional minute or two to reduce the added liquid.