Seedless Raspberry Jam. Now this is something I love to have in my fridge. It is just soooooooooooooooo handy to have around. You can use it as a topping on pancakes, mini cheesecakes, in the centre of cupcakes in fact I pull this out at any opportunity.
And whilst I have always loved Raspberry Jam nothing beats homemade. Plus it really is worth taking the time to sieve out those seeds.
They are essential in the cooking – it’s where the pectin comes from to thicken it into jam but after that……………………………………… I personally prefer without.
So for all of you looking for a topping for that decadent cheesecake, a middle for your sponge cake or a simple jar of Seedless Raspberry Jam here goes…………………………
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Prep Time: 25 mins
Makes 2 Cups |
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Ingredients: 4 Cups Frozen Raspberries 1 Cup Agave Nectar or Honey 1 tbsp. Water |
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Instructions 1) Heat the raspberries, agave nectar and water together on a medium heat for about 15 mins – stir occasionally. The mix will being to thicken – the bubbles will be lower and denser. (Keep an eye on the mix so it doesn’t boil over.) 2) Remove from the heat and remove the seeds by pressing through a sieve. 3) Pour into a jar and leave to cool for about an hour. 4) Place in the fridge and chill overnight. |
