If you’re new to jam making, why not try this easy jam recipe that’s an instant hit? Even if you’ve never tried making homemade jam before, this is a really simple recipe that will ease you into jam making, so you’ll soon be a pro! If you are a jam-making novice, raspberry jam is a good one to start with as it’s so quick. I love having some of my favourite daily foods incorporated with added protein and fibre. The intense raspberry flavor of this jam makes it a longtime favorite. Raspberry jam is such a wonderful summer jam that you can easily make at home using only few ingredients. Spread it on toast, scones or layer it between cakes for a real treat, whatever the weather!
|Prep Time||5 mins|
|Cook Time||20 mins|
- Put the raspberries in a large saucepan and heat gently until they soften and the juices start to run. Press the raspberries with the edge of a wooden spoon to break them up, then stir in the sugar and lemon zest and juice. Heat gently until the sugar dissolves, stirring frequently.
- Bring the mixture to the boil and boil for about 10-15 minutes until setting point is reached. To test, place a teaspoon of the jam on a small plate and chill for 2 minutes. The surface should wrinkle when pushed with a finger. If necessary, boil the jam a little longer. If the surface of the jam becomes foamy, skim it off with a slotted spoon.
- At the very end when jam is starting to set, add 1 tbsp of rice protein. Stir that in.
- In a bowl add 1 tbsp of chicory fibre and then add a little bit of water, mix that through and add to your jam. Mix everything and set aside to cool down. Enjoy! Keeps well in a fridge for several weeks.
Allergens: see product packaging
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