Raspberry Jam

jam breakfast

The festive season can end with a bit of a crash, but it's easy to keep everyday feeling a little bit special with my home-made raspberry jam. I prepared the first batch for Christmas brunch and cunningly held back a few small pots to serve as emergency gifts for unexpected drop-ins. The thing about this special occasion jam is that it's so easy, cheap and delicious, I can't think why we'd ever go back to the sugar-laden store-bought stuff. For an added bonus, this bright and elegant compote moonlights when warmed as a beautifully satisfying topper for Greek yoghurt (if you're being good), ice cream (if you're not), and french toast (if it's Saturday morning).


Simple Home-Made Raspberry Jam Recipe

In a saucepan, combine 2 cups frozen raspberries (or strawberries, blueberries, mixed berries)  with 1/3 cup white sugar and bring to the boil for about five minutes. Remove from heat. Whisk 1/2 - 1 tsp of vego-friendly gelatine into a juice of a lemon (depending on how set you like your jam) and stir the lemony liquid into the hot raspberries. Splash some water from a just-boiled kettle around two clean .5L mason jars to sterilize, then fill the jars with hot jam and pop on the lids. Once cooled, keep the jam jars in the fridge and eat within 2 - 3 weeks.


{Raspberry jam with fresh bagels and cream cheese on Christmas morning.}