Eosinophilic Esophagitis Friendly Raspberry Jam
Total time1 hr 25 min
Prep time5 min
Cook time20 min
4.5(5)
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Learn more →Ingredients
16 servings
- 3 cups fresh or frozen raspberries
- 3 tbsp honey
- 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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