A childhood favorite, I love raspberry jam. I demand that it’s tangy, sweet, luscious (slightly soft set) and always made with either unsprayed local raspberries or certified organic berries.
I do three things with raspberry jam; eat it straight from the jar, swirl it into yogurt or get out the peanut butter jar. Occasionally when I’m craving sweets in the morning, I’ll bake some almond flour muffins filled with jam.
This honey sweetened jam contains: raspberries, honey, lemon juice.
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