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Raw Vegan Raspberry Jam

DIY this week with an easy recipe for raw vegan raspberry jam. This jam is delicious and requires no cooking, so you can keep cool in the kitchen.

Raw Vegan Raspberry Jam

The following recipe was adapted from LearnRawFood.com.

1/2 lb. frozen raspberries
12 Medjool dates, pitted
1 tsp. lemon zest
2 ripe pears, sliced

  • Thaw the raspberries under cool water (making sure that their centers thaw) and drain in a colander. Note: You can also use fresh raspberries but be sure to rinse and drain.
  • Cut the dates in half and set aside. If the dates are hard, soak for 10 minutes in warm water, then drain.
  • Combine the raspberries, dates, and lemon zest in a blender. Blend until the mixture is smooth.
  • Pour into a bowl and serve with the pear slices. (This jam is also delicious on toast, muffins, or scones and will keep for up to 5 days if stored in a sealed container in the refrigerator.)

Makes 1 cup of jam.


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  • Nicole says:

    And daiya cheese isn’t really cheese it it?

    It’s a raw vegan jam, meaning it’s a raw version of the real thing. A copy-cat version.

  • caro says:

    its not really jam is it? as it doesnt release pecten and sugars which gives log-term preservation properties. pecten is the natural gel found in fruits like apples and pears , but ha to be heated combine with sugars to prserves lower pecten fruits(raspberries can be tricky. No need to use any animal product even for regular jam. This looks like more of a fruit spread. Still nice- just not jam

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