Forage and Make Jam

Raspberry Jam

Welcome to September. As I have been enjoying the sunny days of late I have been spotting the berries coming to life on the hedgerows. This month you can forage for blackberries, crab apples and the last of the elderberries. I have also managed to find some raspberries.

With a successful forage I have turned my berries into homemade jam. This is a super quick jam recipe that is set using the natural pectin found in apples. It will all become clear when you check out this recipe. I have made mine with raspberries but it will also be delicious any other berry.

Berries are a nutritional power house. Dark-skinned berries like blueberries are highest in antioxidants, which help to counter environmental damage to our cells. While raspberries are full of manganese, great for stabilising your mood.

Raspberry and Apple Jam


  • 2 cup raspberries
  • 1/2 cup apple sauce (unsweetened)
  • 1/4 cup honey
  • 1/4 teaspoon vanilla extract


  • Puree raspberries in a blender until smooth. Strain through a metal sieve into a small sauce pan.
  • Add honey, vanilla and apple sauce.
  • Bring to the boil, stirring regularly. Reduce to simmer.
  • Cook for about 30 minutes until desired thickness is reached (it will thicken further as it cools).
  • Pour into sterilised glass jar. Allow to cool and store in the fridge.

Time saver tip

This jam will keep in the fridge for several weeks. Makes one small jar of jam.

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P.S. you can find more healthy recipes on my pinterest page.

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