Homemade Lemon Ricotta and Raspberry Preserve is truly a treat. The first time I made these recipes, I knew instantly I would make them again and again. Prior to this, I had never tried my hand at making cheese and wondered how hard it would be to make it. It’s so easy just buy specialty cheeses like ricotta that the idea of making it at home didn’t cross my mind.
Yep, I’m one of those. You know, the people who spend days in the kitchen canning my summer harvest? I absolutely love spending the weekends turning fresh fruit into sweet jams of every flavor because they are far superior to any store-bought jam on the market and more importantly, I know what’s in it.
As a child, I watched my grandmother can all summer long, and when I became an adult, I grabbed the baton of home preserving and ran with it. There is nothing like homemade preserves, but the only problem is they are packed with loads of sugar because unfortunately, that is what keeps them shelf stable for a few years.
Slathering jam with massive sugar impact over my morning toast isn’t something I want to do every morning, even with my own canned preserves. The beauty of this recipe is it’s made using only fresh fruit, water, raw honey and as an extra bonus, chia seeds! Finally, a guilt-free jam, made in under one minute, that is good to eat every single morning if you choose. It’s also wonderful over ice cream!
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