Description
This small batch jam is made with raspberries, honey and lemon juice. It's cooked on the stovetop and paleo friendly.
Ingredients
Scale
- 10 oz frozen raspberries (or fresh)
- 1 Tbsp raw honey
- 1/2 Tbsp lemon juice
Instructions
- Place all ingredients in a small saucepan.
- Cook on the stovetop over medium-low heat until jam reaches desired thickness (this will take 30-40 minutes). You want the jam to be simmering, but not boiling, so adjust the heat as needed. Be sure to stir the jam every so often, scraping the sides of the pan with a spatula or wooden spoon.
- Remove jam from heat and cool to room temperature, then transfer to an airtight glass container.
- Store in the fridge, for up to two weeks.
Notes
This recipe will work with a large variety of fruits! You can swap out the raspberries for other fruits such as blackberries or strawberries.