Ingredients
4 c. raspberries (18 oz.)
1 c. granulated sugar
1 tbsp. lemon juice
Preparation
Step 1In a medium saucepan over medium heat, combine raspberries, sugar, and lemon juice.Step 2Cook, stirring frequently, until mixture is boiling. Reduce heat to medium-low and simmer, stirring frequently. Cook until mixture has thickened and leaves a trail behind your spoon when you stir. This should take somewhere between 12 and 15 minutes. Step 3When jam has thickened, remove from heat and transfer to a clean glass jar. Let cool completely before covering and refrigerating.
How sweet is it? So this actually depends on the raspberries you buy. If you taste a few and find them to be more sweet than tart, you can actually adjust the amount of sugar in the recipe to your liking! Can I use frozen raspberries? Absolutely! The recipe will be the same, except the cook time will be a bit longer becuase the berries will have to thaw in the pot before they can begin to cook. So just have patience and you should be fine! How long will it keep? Without using a canning process (which we recommend you learn how to do), this jam will stay great in an airtight container in the fridge for up to 3 weeks. Can I add other berries? Absolutely! Just make sure their combined weight doesn’t exceed 18 oz. Still have leftover raspberries to use up? Why not treat yourself to some raspberry mimosas!?
