The best raspberry jam

Get the best raspberry jam in the world done in under 15 minutes. It is seriously good, fruity, with a bright raspberry colour and a rich flavour. Made with frozen raspberries and a touch of vanilla, it makes a wonderful treat to enjoy at any time.

I love raspberries. The fresh ones, picked directly in the woods taste the best. I still remember as a child picking them in the woods near my grandma’s house. Yummy. Since not everyone has that possibility, you can find delicious raspberries at your local supermarket, too.

Furthermore, this recipe comes together in no time. In fact, you’ll have the jam in the glass in less than 15 minutes. Woohoo! And, you can use either fresh or frozen raspberries. On one hand, the fresh ones are wonderful for garnish dessert, to add to salads or to eat as a snack. On the other hand, the frozen ones are great for smoothies, ice cream, choco-raspberry cups, to add a flavour to your drinking water and for cooking jams. They are way cheaper than the fresh ones, too.

More, these are just some of my healthy and delicious raspberry recipes: watermelon look-a-like popsicles, healthy peppery arugula raspberry salad, cute choco-raspberry cups and delicious beetroot raspberry detox soup.

My question was, what consistency should my jam have. I don’t like the runny ones, but I also don’t like the super jelly ones. I was looking for something in the middle, jelly but still easily spreadable. Therefore, I made a small research.

I read about the ways how to thicken the jam. And between starch, flour, lemon juice and gelatine, I picked the last. Why? Starch, as well as flour, change the colour and the taste of the jam. Regarding lemon juice, I wasn’t sure how much I should use (since I didn’t want it too solid) and whether to use fresh lemon juice or the one from the bottle. Therefore, I decided on using gelatine sheets. But, you can pick your way. I won’t mind at all. Wink.

Additionally, the best raspberry jam has a secret ingredient. Butter. Yes, that’s right. Butter gives the jam that creaminess and richness. You will not taste it, but it is definitely there. You’ll feel it.

There is no such thing as the best way how to eat the best raspberry jam. The number of choices of how and with what to enjoy is almost endless. For instance, a spoon or two on your yogurt or vanilla ice cream makes it gloriously delicious. A slice of bread, spread with butter and jam will never be the same again. Wink.

More, let’s not forget the pancakes. Pancakes love toppings and this raspberry jam is simply perfect for that. But that’s not all. Use it as filling and topping for your cake. It will make your cake richer and your guests happier. Wink. As said, endless of ideas. Use it in any dessert and in any baked goods. And, it can be a great addition to different sauces as well. To make it short, it’s a great way how to add some fruity flavour to your meals and snacks. However, I still like to eat it directly with a spoon, too.

Last but not least, store it in a dry and cool place away from direct light. After opening it, the jam should be stored in the fridge for up to one month. But it won’t last that long, right? Wink.

Ingredients for 1 jar (500-600ml) of the best raspberry jam:

• 400 g frozen raspberries (divided into 300 g and 100 g)
• 120 g sugar
• 120 ml water
• 2 drops of vanilla paste
• 10 g butter
• 3 sheets of gelatine (add more if you want a really jelly jam)

To begin, put the gelatine sheets to soak in a small bowl with some cold water for 10 minutes.

Then, add 300 g of frozen raspberries, sugar and water to a medium saucepan. Cook on medium heat for a couple of minutes until the sugar is dissolved. Then, turn the heat up, bring to a light simmer, stirring often.

At this point, add a couple of drops of vanilla paste and the rest of the raspberries that you have left. Cook for a minute and then stir in the butter. Remove the pan from the heat, squeeze the water out of the gelatine sheets and stir them to the raspberries.

Finally, pour the homemade raspberry jam into a clean and sterilized glass (a 600 ml glass or two smaller ones), cover tightly with a lid and let it cool. Enjoy the best raspberry jam for breakfast on a slice of bread, with vanilla ice cream or yogurt, put it in your favourite cake or on pancakes.

Enjoy!