We love jam!
It’s so cool and fruity, and is amazing with many different ingredients, such as peanut butter, chocolate, cheese, in wraps, on sandwiches… the possibilities are pretty much endless! The one problem we have with a lot of jams, store-bought and home-made alike, is that they have way too much sugar added to them! It’s totally unnecessary! The fruits themselves are already so sweet on there own, why not let their natural goodness shine through?
Seeing as raspberries are in season, we thought a raspberry jam would only be fitting. Not to mention that raspberries are one of our favourite fruits! If only they weren’t so darn expensive during the year. However this jam, you’ll be pleased to know, is made from frozen raspberries, so you can make it in any season! 🙂
We also want to point out how versatile it is:
Our lunch today: A salad with fresh peaches (another in season summer fave – recipes to come!) with last night’s Pork n’ Bean Burgers crumbled on top, drizzled with a raspberry vinaigrette: Raspberry jam+white vinegar + olive oil. A little creativity goes a long way!
We should also mention that this jam has a hint of coconut flavour, but it’s totally optional to put it in!
So go ahead and get jammin’!
Raspberry Coconut Jam
Prep: 5 min
Cook: 15 min
2 c. frozen raspberries, thawed (don’t get rid of the juice!)
1/2 c. honey
2 tbsp shredded coconut
2 tbsp arrowroot flour (though we think 3 would be better)
1 tsp coconut extract
Put all ingredients except coconut extract into a pot and bring to a boil. Reduce heat to low and simmer for 10min. Remove from the heat and stir in the coconut extract. Pour the jam into an air tight container and cool in the fridge for at least 2 hours, until fully cooled.
Do you like jam?
What’s your favourite flavour of jam, and what is your favourite way to use jam?