Small Batch Raspberry Jam

My first Raspberry harvest! Don't they look yummy?

Unfortunately, this is the ENTIRE raspberry harvest ~ 7 berries. Oh, well.

Flowers are my forté, they're so easy to grow. Fruits and veggies, I've discovered, are a much bigger challenge. This summer I've harvested 5 tomatoes, 3 zucchini and 1 lemon cucumber with a bug inside.

Plus 7 raspberries. So, things are looking up.

Are you a jam lover? This is a yummy, homemade, spreadable fruit recipe though I still call it jam. Sounds nicer.

Small Batch Raspberry Jam
* This recipe takes about 20 minutes, stays fresh in the frig for about 6 weeks.


Over low heat, dissolve 1 packet unflavored gelatin in 1/3 cup water.



Stir these goodies into the saucepan and bring to a boil:
3 cups fresh raspberries, 3 tbs honey, 2 tsp lemon juice, 2 tsp lime juice.



Hey! Nobody told you to stop stirring! Reduce heat, cook for 5 more minutes. Poor into jam jars and refrigerate.


* No pectin, all fruit, quite yummy, must be stored in the frig.