Raspberry Jam is a must-have recipe. It can be used to fill cupcakes, layered cakes, pastries, and doughnuts.
Or, you know, you can use it on toast.
Raspberry Jam
Makes about 2 quarts.
- 36 ounces (or about 6 pints) fresh or frozen raspberries
- 4 cups sugar
- 1 tablespoon fresh lemon juice
Place everything in a large pan and crush using a potato masher. Let it sit for about 20 minutes.
Place on a burner and turn heat to medium-high. Bring to a boil but stay close by so it doesn’t burn.
Reduce heat a little if needed. Cook and stir until the temperature reaches at least 220°F up to 222°F. This will usually take about 15 minutes. If you reduce the heat too much or use less sugar, it will take longer to reach the gelling temperature.
When it reaches the done temperature, remove it from the heat and let it cool. Place in a jar, top with a lid, and refrigerate. If you don’t plan to use all of it very quickly, just place the jam small jars and either can or freeze it until it’s ready to use.
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