1 1/2cupsfresh raspberries180g or frozen raspberries (200g)
2 1/2teaspoonscornstarch or arrowroot powder
1 1/2tablespoonscold water
1tablespoonpure maple syrup
1tablespoonfreshly squeezed lemon juice
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.
Note: This recipe makes enough for this cake. If you want more jam on hand, just double the recipe.