Basic Raspberry Jam
This recipe yields about 275-300 grams of raspberry jam! Store in an airtight container in the fridge for about 2 weeks. Use for pastries, cakes, cookies, or just on top of your toast!
Ingredients
- 340 grams (12 oz or 2.5-3 cups) frozen raspberries (corresponds to one bag of Wyman's frozen raspberries)
- 150 grams (3/4 cup) sugar
- Pinch of salt
- 1 tbsp lemon juice
- ~1/2 tbsp lemon zest (optional)
Instructions
- Add all your ingredients (raspberries, sugar, salt lemon juice, lemon zest) to a small saucepan and place on the stove over medium heat.
- Stir until the raspberries have thawed and the sugar has dissolved.
- Leave on the stove to thicken for about 15 minutes, stirring occasionally so nothing burns on the bottom.
- Once you can see the bottom of the pan when you scrape across the jam and it has darkened in color, it should be thick enough to set up when it cools.
- Transfer to a heatproof bowl and let cool for a bit at room temperature before moving to the fridge to fully cool and set. Enjoy as is or use in other recipes! Make sure to store this jam in the fridge.
