Wheatgrass Shots

Quick Raspberry Jam


This quick and easy cooking method results in a deep color and bright flavor. Great for berries, cherries – even apricots or plums (stone fruit should be pitted and cut into pieces). Want more than a pint? The general ratio by weight is one part fruit, one part sugar.

Makes: 1 pint
Difficulty: easy
Prep: 5 min
Cook time: 12 min (or longer)
Special tools: large, deep, non-reactive heavy saucepan, long-handled spoon or heat resistant spatula

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At a glance
1 lb raspberries (or other fruit)
1 lb sugar
2-3 T freshly squeezed lemon juice, divided


In large, deep, non-reactive saucepan with heavy bottom, cook raspberries, sugar and half of lemon juice over low heat; simmering and stirring occasionally. Turn to high heat and bring to a boil. Stir constantly in figure eight motion, cooking jam for 12 min, until set. (If using more fruit and sugar, cook longer.)

Taste and, if it is too sweet, add remaining lemon juice 2 min before the end of the cooking time. Pour a little jam on a white, cold plate to check for color (should be deep/dark red) and thickness (reduced to a syrupy viscosity).

Transfer to a heat-proof container, cool, and store refrigerated. Serve at room temp.

Try adding this jam to Fig and Hibiscus Scones.


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