• Miwa

Homemade raspberry jam


If you are making pancake, why not pair with homemade jam.

Good thing about making homemade jam is you can always control the amount of sugar.

Adjust your taste and sweetness to what your body and your family prefer to!

I'm using raspberry for this recipe, but actually any berry will do.

You can use either frozen one or fresh one.

I love raspberry since it's tart and have seeds in it.

In the same video, I also made a tofu ,carrot and banana pancake.

it’s vegan and way healthier than regular pancake.

I hope you will try this out for snack or breakfast.

Don't forget to tag me on Instagram!!

I love to see your creations!

<Yield> 4 servings

<prep time> 0 min

<Cook time> 8mins


frozen raspberry 150g

Sugar 40g

1 tsp of Lemon juice

<Optional toppings>




1: In a small pot or sauce pan, add frozen raspberry and juice of lemon and sugar. Mix once and put the heat over mid heat.

2: Once it’s boiling , reduce the heat to low. Thicken the sauce for another 8-10mins. Off the heat and leave it 15 mins. Ready to serve.


・You can reduce the amount of sugar. Especially you are using strawberry and blueberry.

・Stir it continuously. It’s pretty easy to be burnt at the bottom.

・You can add more lemon juice if you prefer the tartness.

<Storage time>

Store it in a air-tight container in the fridge for 2 weeks.



#pancake #pancakerecipe #pancakerecipeeasy #pancakerecipenomilk #vegan #veganrecipes #vegans #veganrecipesbaking #tofu


#tofurecipes #japanesecooking

#miwasjapanesecookingclass #miwasjapanesekitchen