Raspberry jam is a delicious spread made from raspberries, which are rich in fiber, vitamin C, A, and antioxidants. The jam is traditionally made by cooking deseeded raspberries in sugar syrup, often using pectin as a gelling agent. We’re making this slightly different. Our recipe works great for cake fillings, and topping on crackers or baked goods like breads and biscuit. Great to fill with an 9″ cake. There’s no pectin or preservatives, just pure jam!
Brief History…
Raspberry jam has a rich history and is widely popular among food enthusiasts. Its origins can be traced back to ancient times when raspberries were first cultivated. The sweet and tangy flavor of raspberry jam quickly gained popularity, and it became a staple in many households.
We Love This Fruit Jam Also
Over the years, raspberry jam has been cherished for its versatility and ability to complement a variety of dishes. This Raspberry Filling Fruit Jam comes with a host of culinary uses, outside of just filling cakes. Here’s some tips:
- Add to white chocolate chip recipes
- Spread on toast or a bagel
- Add to yours and our favorite Lemonade
- Bake into a cake or bread
- Drizzle over your favorite salad
- Dip with our best rack of lamb
Before we Begin…
- Choose high-quality raspberries.
- Use the right ratio of raspberries to sugar, as listed in the recipe below.
- Cook the jam properly!
- Store the jam correctly. This recipe will not contain a preservative, so storing in the refrigerator, when not in use is extremely important. We also recommend placing this recipe in a sealed jar.
Raspberry Filling Jam
Ingredients
- 345 g raspberries fresh or frozen
- 50 g granulated sugar
- 2.5 tbsp. cornstarch
- 2 tbsp. lemon juice
Instructions
- Heat the fresh raspberries in a medium sauce pan, over medium heat, while it slowly soften and liquify. If the raspberries are frozen, it may take longer to get softer, so heating initially on medium-high.
- As it slowly softens, add the lemon juice. You want to crush the fruit with your spoon or spatula, while stirring.
- Next, add the sugar, and stir until a light boil.
- Lastly, add the cornstarch and stir until a rolling boil. Before removing from heat, make sure the majority of the liquid is gone and the raspberry jam is sticking to the spatula. It will run a little, just slowly.
- Remove from heat and let cool before use. If using in a cake as a filling, placing the jam in the fridge before use to ensure complete cooling is best.
- When not using, store in the fridge, covered.
Video
Notes
- Goes great with chocolate and butter biscuits.
- Always stir, while over eat to prevent burning.
Nutrition
Raspberry Filling Fruit Jam is a delicious and nutritious treat that can be enjoyed by everyone. Its rich flavor and numerous health benefits make it a perfect addition to any diet. So, why not try making a batch of raspberry jam today and enjoy its delightful taste and health benefits?
This recipe, can be stored in the refrigerator for 3 weeks, or up to 1 year in he freezer.
For more reading inspiration, review our ‘Food Pairing‘ page. It’ll give you more inspiration to experiment with other recipes, with this Jam.
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