Recipe: Raspberry Jam (SCD/GAPS)

February 1, 2012 · 32 comments

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Raspberry jam. Reminiscent of the summer sun, the glorious heat and the sweetness of ripe berries. I had a craving for raspberries so I made a simple jam from three ingredients: raspberries, honey and lemon. Most health food stores carry frozen organic raspberries or maybe you have a stock of some frozen berries left over (if that’s possible) from the summer. There is no need for excessive sweetening, as the tartness of the berries is so refreshing!

Raspberry Jam


  • Two 10 ounce bags of organic frozen raspberries
  • 1/4 cup raw honey (where to buy raw honey)
  • one slice lemon (organic if you have it)


  1. Place the berries in a pot with just a little water (not too much or it will take a long time to boil down)
  2. Squeeze the lemon over the berries
  3. Bring to a simmer
  4. Cook until most of the water is gone, stirring frequently
  5. Remove from heat and let cool
  6. Pass the mixture through a fine sieve to remove the seeds (this is optional, I just don’t like seeds in my jam)
  7. When cooled, add the honey (I prefer not to heat the honey if I don’t have to)
  8. Mix and refrigerate

This post is shared at: Mommy Club, Creative Juice Thursday, Thriving on Thursday, Tastastic, Full Plate Thursday, Simple Lives Thursday. Pennywise Platter, Freaky Friday, Foodie Friday, Fresh Bites Friday, Friday Food, Fight Back Friday, Seasonal Celebration, Real Food 101, Barnyard Hop, Mouthwatering Monday, Make Ahead Monday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Tasty Tuesday, Made From Scratch Tuesday, Tasty Tuesday Tidbits, Tasty Tuesday 33, Traditional Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Gluten-Free Wednesday, Whole Food Wednesday, Cast Party Wednesday, Health 2Day, Allergy-Free Wednesday, These Chicks Cooked, Mommy Club, Creative Juice Thursday, Thriving on THursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Fight Back Friday

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