homemade raspberry jam

A Quick &amp; Easy Homemade Raspberry Jam Recipe done in 15 minutes with only 5 ingredients. 

Homemade Raspberry Jam Recipe (Low Sugar &amp; No Pectin)

raspberries

raw honey

vanilla extract

lemon juice

chia seeds

To a small saucepan, add raspberry, honey and vanilla extract.

Bring to a boil and simmer for 5 minutes. Using a spatula mash up the berries.

Add in lemon juice and chia seeds, simmer for an additional 5 minutes. Scratch the &#8220;scum&#8221; or froth off the top. Remove from heat and let cool.

Store in an air tight container in the refrigerator. Serve when ready.

I love how easy this is to make! So many ways to use this jam too. Thanks!

This looks so deliciously sweet and great to use with many different desserts or even to make a peanut butter and jelly sandwich. Yum!

Raspberry jam was always one of my favorites growing up! This looks so delicious! Bookmarked, definitely want to try this 🙂

Raspberry jam is my favorite jam. I should try your recipe!

I just made this jam using raspberries we picked this afternoon. It’s delicious!! I added a tablespoon of sugar to the 2 tablespoons of honey, and may add another tablespoon of sugar in my next batch as the jam is a little bit tart, but still amazing.

These raspberry lemon macarons have a light, French macaron shell filled with lemon mascarpone frosting and tangy raspberry jam!

Raspberry Lemon Macarons

raspberries (fresh

granulated sugar

cornstarch

egg whites (room temperature)

cream of tartar

almond flour (sifted)

powdered sugar (sifted)

yellow gel food coloring (optional)

unsalted butter (room temperature)

mascarpone cheese

powdered sugar

lemon zest (optional)

raspberry jam

Add all of the jam ingredients to a large saucepan over medium-low heat. 

Allow the jam to simmer for about 20 minutes, stirring frequently until thickened.

Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Raspberry Jam

Sift together almond flour and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Add in 1-2 drops of yellow food coloring, then continue to whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.

Then add in the powdered sugar and beat on slow until combined.

Add in the lemon zest and 1-2 teaspoons of the raspberry jam (to taste). If desired, pass through a fine mesh strainer first to remove the seeds.

Then beat the frosting for 3-4 minutes on high speed until light and fluffy.

Match up your shells before piping, and then turn one side over. Pipe the mascarpone frosting around the edge of the macaron shell. Then add a small scoop of homemade raspberry jam in the center (about ½ teaspoon) then top with the other shell.

Put the assembled raspberry lemon macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Mascarpone Frosting

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Homemade Raspberry Jam Recipe (Low ...

Raspberry Lemon Macarons

Top 2 homemade raspberry jam recipes from across the web

The most viewed homemade raspberry jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Raspberry Jam Recipe (Low ...

Raspberry Lemon Macarons

The most viewed homemade raspberry jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine