My kids love love love fruity jam . The English make really delicious jam and marmalade and we always stock up like crazy when we go and visit our family in the UK.
However when we run out (which we inevitably do very quickly upon our return home to New York) I make my own clean eating jam that we enjoy on oatmeal, on toast, on crackers, with yogurt – this list goes on :).
The raspberry jam I made today to top some oatmeal with plain yogurt & blueberries took about 10 minutes to cook. It’s a lovely thing make at the weekend when you have more time to spend on breakfast. I don’t use sugar in this jam but instead add a little runny honey as it’s already packed full of natural sugar from the delicious raspberries. It’s also fantastic way to get a little extra nutrition from fruit. Hope you make and enjoy it!
Quick cook Raspberry Jam
Makes about 1 cup of jam
1 pack of fresh raspberries, washed
Juice of 1/2 large lemon
2 tbsp runny honey
A little water
- Pour the raspberries into a small pan and put onto a medium to low heat. Slowly cook the berries, stirring occasionally until they start to soften (you may need to add some water to help them along) and add the lemon juice.
- Once the berries have really softened and take on a thicker more jam-like texture, add the honey and stir. This will take about 10 minutes or so.
- Turn down the heat and leave to cook for another couple of minutes.