I love jam. Strawberry jam to be exact. It’s the perfect combination of sweet and tart, and the texture is always just right for me. I love that it’s absolutely, without a doubt the most perfect topping for a peanut butter sandwich (sorry guys, can’t convince me otherwise!), and I love that it makes eating a bowl of oats bearable.
Basically it’s a superfood. Again, you can’t convince me otherwise.
So if I love strawberry jam so much, why is this post about raspberry jam??? Because to me they taste fairly similar, and I love them both equally. I’d like to invite you into the inner workings of my mind, but quite frankly I’m just not so sure about it sometimes. We’re all about honesty here on Heather’s Dish!
You see, I guess it’s safe to say that I like berry jam in general, with strawberry being at the tip-top of that list, and raspberry being a close second. But here’s where it gets complicated: the strawberry MUST have hunks of berry, and the raspberry MUST be seedless. If those two things are off then it throws my entire thought process.
Again, I’m complicated. I can see Nate just nodding his head right now.
When it comes to homemade jams, I’m a very simplistic cook. I don’t like recipes that call for gelatin or xantham gum to thicken the mixture. I want the fruit pulp and the sugar to take care of that…and if it means a little extra stirring? So be it. That being said, my jams require 3 ingredients, and I like that. It makes me feel rustic. And healthy.
This particular jam is definitely one of the best seedless raspberry jams I’ve ever had, and the fact that I can make it at home using ingredients I normally have on hand is even better! Although I have to say I can’t wait til summer when fresh berries are abundant and a day in the kitchen stirring a pot of boiling jam isn’t my only workout.
Well, maybe for the upper body.
- 2 pints raspberries (mine were the frozen kind I use for smoothies, but fresh are great to)
- 1/4 cup sugar
- 2 Tbsp lime juice
Combine all ingredients in a heavy-bottom saucepan. Bring to a simmer over medium-high heat. Reduce temperature and simmer for 45-50 minutes, or until the amount of liquid has reduced significantly. During this time you’ll want to stir frequently and mash the raspberries with the back of a spoon or spatula to release the juice. When the liquid has reduced about an inch or so, remove from the heat. Place a colander over a bowl. Empty the raspberry mixture into the colander. Again with the back of a spoon or spatula, push the juice and pulp through the colander, making sure to scrape the pulp off of the bottom. Discard the leftover seeds in the colander. Store the jam in an airtight container and let cool completely before using.