Raspberry Jam

Mmmhhh enjoying something fruity that reminds me of summer.... I just love making raspberry jam in the wintertime! Instead of sugar, I use maple syrup.



Ingredients:
0.55 lbs (250g) fresh or frozen raspberries
½ cup maple syrup
½ teaspoon agar agar powder (not flakes!)*
a few splashes of lemon juice

* In case you only have agar flakes, I estimate ½ tablespoon could work. Please note: this is just an estimation, as I haven't used flakes so far.

Jar:
In case you want to give the jam to someone or you want to store yours at home, use a sterilized jar. Instructions can be found here: http://britishfood.about.com/od/faq/ss/How-To-Sterilise-Jars-for-Jams-and-Preserves.htm#step2

Instructions:
Put fresh or thawed raspberries into a mixing bowl and add the maple syrup. Puree with a stick blender. Place on stove and bring to a boil. While the mixture is heating up, mix the agar agar with enough lemon juice to achieve a thick smooth liquid without any lumps.

When the raspberry mixture is making bubbles, keep cooking it for 5 minutes, permanently stirring it. Then add the lemon agar mixture and stir it in very well. Keep cooking for 5 more minutes, stirring the jam. In case you want storable jam, fill the hot jam into the jar and close the lid as firmly as possible. Turn jar upside down and leave it like that for a few minutes.