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Raspberry Jam vegan breakfast

Raspberry Jam

This homemade raspberry jam recipe is easy (only 3 ingredients), fast, and instantly elevates foods like yogurt, oatmeal, ice cream, and so much else. Enjoy fresh, preservative-free jam in no time and with little effort!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sauces & Spreads
Cuisine American
Servings 12 ounces
Calories 192 kcal

Ingredients
  

  • 12 oz Fresh raspberries
  • 1 tbsp Lemon juice
  • 2 tbsp maple syrup

Instructions
 

  • Rinse raspberries well.
    rinse raspberries
  • Dry raspberries well on a towel.
  • Add raspberries to a saucepan on low-medium heat.
    raspberries on low-medium heat
  • Add lemon juice.
    add lemon juice
  • Add maple syrup.
    add maple syrup
  • Mash with a whisk until raspberries are broken down.
    mush raspberries with whisk
  • Cook for 5 minutes and then increase to medium-high heat until mixture comes to a rolling boil.
    cook until a boil
  • Cook and stir often with a spatula for 10-15 minutes or until thickened.
    cook until thickened
  • Allow to cool and then transfer into a sealed container.
    transfer to sealed container
  • Refrigerate and enjoy for up to 1 week.
    Raspberry Jam vegan breakfast

Notes

1.5-2 cups of frozen raspberries work here as well if you don’t have access to fresh. They will take longer to reduce due to the excess water.

Nutrition

Serving: 12ouncesCalories: 192kcalCarbohydrates: 46gProtein: 3gFat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 413mgFiber: 15gSugar: 26gVitamin A: 75IUVitamin C: 63mgCalcium: 86mgIron: 2mg
Keyword Jam, Raspberry
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