Fresh Raspberry Jam is the easiest jam you will ever make-I guarantee it! It totally tastes like summer in a jar, ruby red, sweet and richly raspberry. For busy folks who want a delicious and quick spread, this is it. No water bath necessary. And, only two ingredients!!!
It’s based on a recipe by Nigella Lawson from her wonderful cookbook, How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
Seriously, don’t you want to be a domestic goddess??
Fresh Raspberry Jam
Fresh Raspberry Jam
This is the easiest jam you will ever make-I guarantee it! It totally tastes like summer in a jar, ruby red, sweet and richly raspberry. For a busy mom who wants a delicious and quick spread, this is it.
Ingredients
- 1/2 pint of raspberries preferably organic
- 1 cup organic sugar
- 1 eight oz. jar
Instructions
- Preheat your oven to 350.
- Pour sugar into a glass pie plate or ovenproof bowl.
- Pour the raspberries into a 2nd pie plate.
- Put both in the oven and cook for 20-25 minutes so that they are very hot. The sugar will often look the same as when you put it in the oven but it is molten-hot! Keep away from the kids!
- Now, remove the 2 pie plates from the oven and carefully pour the hot sugar over the hot raspberries. The raspberries will melt from the heat of the sugar into a ruby red lake of pure raspberry heaven.
- Pour this into your very clean glass jar and let it cool. It will thicken as it cools.
- Put the jar in the fridge and enjoy the most intense and flavorful jam you have ever eaten!
- Spoon it over a cheesecake or ice cream, slather it on a scone, sandwich it between cake layers or do what I do and eat it with a spoon!
Kate’s Tips
- When I make Fresh Raspberry Jam, I double the recipe and use 1 pint of berries, 2 cups of sugar and a 16 oz. jar.
- I don’t know if this recipe will work with any other berries but it just might with blueberries.
Recommended Recipes
Enjoy!
Easter: An Easy and Elegant Menu
Can you substitute coconut sugar for the sugar in this recipe? Or perhaps honey? Or fruit juice?
Hi Maureen – I tried making this with the coconut sugar and honestly, it affected the flavor more than I liked. The original recipe is deeply flavored with the raspberries which is what makes it so good. If you use organic sugar, at least it will be a bit healthier but honestly, when you eat jam, you aren’t eating that much, maybe a tablespoon or two at most on a piece of toast. Both the honey and fruit juice would cause this to be too runny and no longer jam. You could always cut the sugar down to ½ a cup and it would still be plenty sweet. Blessings! 🙂
Thanks, Kate! I thought this might be the case. I appreciate your experimenting, though. I’m sorry you ended up with a batch that wasn’t as tasty as you would have liked.
I think I just need to move in so I can enjoy your great cooking all the time. Want to rent out your bottom floor? 🙂
Maureen, you’re welcome anytime! We’ve had more than one guest stay with us for an extended time. Hugs!