Raspberry Honey Jam
This 3 ingredient jam perfectly balances the sweet and tart flavors of the raspberries with the floral sweetness of the raw wildflower honey. It's great to spread on toast, spread across a flaky pie crust, or include on a charcuterie board, but my favourite thing to do with this raspberry jam is to drizzle on vanilla ice cream fresh from the local dairy.
Equipment
- 4 250 ml canning jars
- 1 Water canning pot & equpiment
- 1 Zester & or grater
- 1 Stainless steel or cast iron pot
Ingredients
- 5 cups Fresh Raspberries can also be made using frozen berries - thawed
- 2 cups Raw Wildflower Honey * See notes below
- 2 Lemons - juice & zest
Instructions
- Sterilize the four 250ml jars in a hot water canning pot
- Wash the raspberries well and add them to the stainless steel or cast iron pot.
- Next combine the honey, lemon juice, and zest with the berries in the pot. Use a potato masher or an immersion blender to puree the raspberries.
- Bring to a boil and let cook for 20-30 minutes, until the sauce has reduced.
- Transfer the jam into sterilized jars. Cover with the lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jars tightly - the air should be able to escape between the lid and the rim for the jar to seal properly). Process in a hot water bath for 10 minutes, then carefully remove the jars.
- Leave closed jars on the counter on a heatproof surface for 24 hours, until the lid has popped in and sealed properly (there will be a dip in the middle of the lid where the vacuum has sealed it).
- The sealed jam will keep sealed outside of the fridge for a year. Once opened, keep the jam in the fridge.
Notes
* For a truly memorable jam, use a small batch, of local honey. You will enjoy the floral notes and lightly sweet taste, which will complement the strawberries.