This summer friends invited me to pick their raspberry patch clean. My hero (who is not a fan of picking fruit) went with me and we picked for hours! In the end I froze about 20 pounds of delicious raspberries and I have been in raspberry heaven ever since. In the summer I often get unexpected gifts of fruit or fruit picking opportunities and they tend come when I have no time for jam making. This recipe is my answer to that. It’s quick, with no cooking to heat up the kitchen and no giant canning project requiring extensive set up and clean up.
Because the raspberries do not get cooked they retain the fresh flavor of bush ripened fruit. I use this jam all winter on toast, ice cream, desserts – wherever it feels right. If winter drags on too long I have even been known to spoon some into a glass of fresh-squeezed lemonade and pretend for just a minute the world is not frozen outside. I have an epic imagination…
If you have seen my 10 Minute Strawberry Jam you know the drill. I use a touch more sugar in this recipe because raspberries are much more tart. This is also Jonathan’s favorite jam and he said it needed more sugar!!!
Good luck making enough of this tasty treat to get you through until next raspberry season! I never quite manage…
- 2 cups mashed raspberries
- ¾ cup of sugar
- 2½ Tablespoons of instant or freezer pectin
- Using a fork mash berries, leaving some chunks.
- Put the mashed fruit in a bowl, toss the sugar on top and the pectin on top of that.
- Stir for three minutes.
- Store your bounty in the fridge for up to three weeks or for about a year in the freezer.
If you like this, you should also try my 10 Minute Blackberry Jam. It is sensational.
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