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
- ½ pint of raspberries, preferably organic
- 1 cup organic sugar
- 1 eight oz. jar
- 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!
- 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.
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!