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+ servings

Raspberry Jam

Nisha Vora
5 from 11 votes
Servings 1 layer cake

Ingredients
  

  • 1 1/2 cups fresh raspberries 180g or frozen raspberries (200g)
  • 2 1/2 teaspoons cornstarch or arrowroot powder
  • 1 1/2 tablespoons cold water
  • 1 tablespoon pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice

Instructions
 

  • Add the raspberries to a saucepan over medium heat. If using frozen raspberries, stir occasionally until they’re thawed. Mash down the raspberries with a fork.
  • Meanwhile, dissolve the cornstarch or arrowroot powder with the cold water to create a slurry.
  • Add the slurry, maple syrup, and lemon juice to the pan. Bring to a simmer, stirring constantly, until the jam has thickened. Take off the heat, and once cool, refrigerate. It will thicken even more as it rests in the fridge.

Notes

Note: This recipe makes enough for this cake. If you want more jam on hand, just double the recipe.
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