Recipes Daily Essentials, Dairy Free, Gluten Free, Kid Friendly, Vegan, Vegetarian

Homemade Raspberry Jam

Prep time: 5 mins
Cook time: 20 mins
Yield: 1 cup jam
Rating: Rate this recipe

In the mountains of Northern Utah, raspberries are abundant. The season is celebrated with fresh jams, shakes, and more, a sign that summer is officially in full swing. Raspberry jam is one of our favorite ways to preserve these sweet, tart berries, and it only requires three ingredients: raspberries, sugar, and lemon. The natural pectin from the berries and lemon are enough to thicken the jam, with just enough sugar to make it sticky and delicious without too much sweetness. Enjoy the fresh jam on sourdough toast, protein porridge, yogurt, or ice cream.

Homemade Raspberry Jam

Prep: 5 minsCook: 20 minsYield: 1 cup jam

Ingredients:

10 ounces (283 grams) raspberries, about 2 cups frozen or 2 ½ cups fresh
5 ounces (143 grams) granulated sugar, scant ¾ cup
1 lemon

Directions:

Add the raspberries and sugar to a medium saucepan. Zest the entire lemon, then juice half of the lemon. Add the zest and juice to the pan.
Place the saucepan over medium heat and bring to a gentle simmer. Cook, stirring occasionally, until the mixture thickens and reduces, about 10 to 15 minutes. Reduce the heat to medium-low, if needed, to maintain a simmer.
To test if the jam is set, spoon a small amount onto a plate and place it in the freezer for 1 minute. Remove the plate and run your finger through the center. If the jam wrinkles and holds a furrow, it’s ready. If it runs back together smoothly, continue cooking for a few more minutes and test again.
Transfer the jam to a jar and place, uncovered, in the fridge until cool. Close the jar and store the jam in the fridge for up to 2 weeks.

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