This Raspberry Jam is my little girls favorite! It is bright, sweet, and bursting with juicy raspberries. Slather it on grain-free toast, dollop it on dairy-free yogurt, add it in between layers of vanilla or chocolate cake— it makes everything yummier.
Raspberry Jam
- 12 oz. (340g) organic frozen raspberries
- 1 1/4 cup (262g) sugar
Directions:
- In a 4 quart saucepan, stir the raspberries and sugar together over medium heat until the sugar dissolves.
- Boil the jam until it reaches 215-220F. (Stir occasionally to prevent the jam from scorching on the bottom.)
- Skim off the foam. Pour the jam into a mason jar and let it cool.
- Store in the fridge.
Test Kitchen Notes:
I like to use frozen raspberries. When raspberries are frozen, some of the water in the raspberries evaporates resulting in a stronger and sweeter raspberry flavor.
Raspberries have a lot of natural pectin so you don’t need any extra pectin to make this jam set.
I leave the seeds in my jam, but you can strain it through a fine mesh strainer to remove the seeds.
This recipe makes about 16 ounces of jam.