AIP Friendly Raspberry Jam
Bright, jammy, and just sweet enough, this raspberry spread comes together with only a handful of clean ingredients — no refined sugar, no pectin, and nothing that would raise a flag for anyone following a strict elimination protocol. Most store-bought jams are loaded with cane sugar, additives, or preservatives that make them a hard pass, so being able to make your own is genuinely freeing. Fresh or frozen raspberries simmer down with honey and a hit of lemon juice and zest, building a naturally tart-sweet flavor that tastes far more complex than the short ingredient list suggests. A small amount of unflavored gelatin does the setting work here, giving you that classic spreadable texture without any of the usual shortcuts. The whole process takes under 30 minutes on the stovetop, and the result fills a jar that keeps beautifully in the fridge. With 16 servings per batch, you'll have plenty to spread on compliant baked goods, swirl into coconut yogurt, or spoon over roasted meat for a sweet-savory finish.
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Learn more →Ingredients
16 servings
- 3 cups fresh or frozen raspberries
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp unflavored powdered gelatin
- 1 tbsp cold water
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like a thick, opaque paste.
- 2
Combine the raspberries, honey, lemon juice, and lemon zest in a medium saucepan over medium heat. Stir and cook until the berries break down completely and the mixture comes to a steady, active simmer, about 8–10 minutes.
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