Homemade Raspberry Jam 

Kcal 50 per serving
Carbs 13


  • 500g frozen raspberries 
  • Ca 400g sugar, heated in the oven 
  • Juice of ½ lemon 


Step 1

In a pan, warm the frozen raspberries.

Step 2

Meanwhile, put the sugar in a medium hot oven in a metal dish. Be careful not to overheat it as it may otherwise carmalize on the edges.  

Step 3

Once the raspberries have melted, stir in the sugar and lemon juice, bring to the boil and boil gently for 5 minutes, stirring. Stay near the pan as it tends to over boil.

Step 4

Once the jam starts to go somewhat gooey, simply transfer into cleaned jam jars. Ideally, the jars should be sterilized. But I keep mine in the fridge for 2-3 weeks without hassle. To sterilize: boil the clean jam jars and lids in boiling water for 10 minutes, transfer onto a clean kitchen towel and use once cooled.