In my first year in London, I had a never-ending stream of guests coming to me. When I graduated from university, most of my friends wanted to travel from Canada and had little money. A free couch to sleep in central London was an opportunity that few could pass on. Not only did I run a bed and breakfast, but also a tour guide for those who sleep on my couch, who knew that a comfortable couch has led to a full-time hospitality job. Buckingham Palace, Tower of London, Big Ben, Hyde Park, Harrods and the London Eye. The visitors always wanted to see the same things.


The best part of my job as a tour guide was to take visitors for afternoon tea, something that was invariably British. Finger sandwiches with crusts cut off, chocolate strawberries, profiteroles, macaroons and lemon tartlets. In my days before the SCD, this was my idea of heaven. My favorite item was the scones with clotted cream and jam. I would cover each scone with a thin layer of curdled cream and then about half a cup of jam (do not joke). The waiter usually had to bring a refilled bowl of jam three or four times in the afternoon. Look, I think they were wondering if I would drink it through a straw.


I absolutely love jam and was so excited to discover that you can use honey instead of sugar. The aroma is exactly the same and the consistency is very similar (it’s not quite like jelly, but very close). This jam can be stored in cans, kept in a refrigerator for 3-4 weeks in a refrigerator, or processed into really delicious fingerprint biscuits. Have fun jamming!


raspberry jam

cooking time
30 minutes

total time
30 minutes

Diet: Cereal / Gluten Free, Specific Carbohydrate Diet Legal
Servings: 1 cup
5 cups of raspberries
3 tablespoons honey or other sweetener *
1 tablespoon of lemon juice
1 tbsp lemon zest

In a pan, mix the raspberries, the honey, the lemon zest and the juice
Place the oven on the stove over low heat
Cook for 25-30 minutes occasionally to make sure it does not burn. Continue cooking until the mass has thickened to a jam-like consistency. The longer you cook it, the stronger it gets.
After thickening to the desired consistency, remove from heat and store in a container in the refrigerator for up to 3 weeks or in a sterilized glass.
Notes on the recipe
* You may want to add another tablespoon of honey if you prefer your jam to be quite sweet



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