In just under an hour and with only three ingredients, you can make a batch of raspberry jam that’s bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 2 1/2 cups |
Ingredients
- 4 cups fresh raspberries (about four 6-ounce containers)
- 2 cups sugar
- Zest of 1 lemon plus 1 tablespoon lemon juice
Instructions
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it’s runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 319 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 7 g |
| Sugar | 72 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Reviews
thanks for this help
Really great directions and yummy jam!
I’ve made this with raspberries and strawberries. It’s easy and simple. My kids love it!
As a professional baker, I serve this with scones, on buttermilk pie, in jam thumbprint cookies – anywhere I can. Easy and full of flavor.
The jam had the right balance of sweet and raspberry, and it’s flexible so it works with other fruits like blueberries. Recommend this to anyone making homemade jam.