Quick Raspberry Jam

By Genevieve Ko

Published May 17, 2022

  • Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Media 1 of 1
Total Time
10 minutes
Rating
4(177)
Comments
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To preserve the fresh taste of raspberries, this method for jam uses just a little sugar and cooks the fruit for less than 10 minutes. The wide surface area of a skillet helps the berries break down and the sugar melt into syrup quickly. The resulting jam can be refrigerated or enjoyed right away while it’s still warm. Tangy and not too sweet, it’s delicious slathered over biscuits, scones or toast, spooned over yogurt or oatmeal, or used in savory dishes, like biscuit breakfast sandwiches or grilled pork.

Featured in: A Comforting Breakfast Sandwich Gets a Sweet Lift

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Ingredients

Yield:About ⅔ cup

  • 1 (6-ounce/170-gram) container of raspberries (1½ cups)

  • ⅓ cup/76 grams granulated sugar

  • ½ teaspoon fresh lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving

49 grams carbs; 195 calories; 1 gram fat; 6 grams fiber; 1 milligram sodium; 1 gram protein; 42 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the raspberries, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1 to 2 minutes.

  2. Step 2

    Reduce the heat to medium-low and cook, stirring often and gently smashing the berries, until the liquid thickens to the consistency of syrup, 4 to 5 minutes. Skim off and discard any pale pink foam on the surface. Remove from the heat.

  3. Step 3

    Cool until warm or room temperature to use immediately or transfer to a jar and refrigerate until ready to use. The jam can be refrigerated for up to 1 week.

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Ratings

4 out of 5
177 user ratings
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Comments

Just Me

I do this with blueberries all the time. Less sugar if I want to use it as a sauce for something like duck. When I use fresh figs, I quarter them before tossing into the pan. Maple syrup instead of sugar is nice for chicken and waffles. I love recipes like this that are as much method as recipe. It can easily be adapted.

Tom

A small dab of butter (1/2 tsp. or so) added while cooking will get rid of the foam.

Kace

I used an equal weight of strawberries instead of raspberries because that's what I had and otherwise cooked as directed. It worked out well. I didn't bother trying to skim foam and it still looked great.

Lynn

The best and freshest raspberries are the ones you pick yourself. Also, the lemon juice is not essential, but does make the jam taste "brighter." I always include a touch of lemon for that reason.

sarah k

I was impatient and didn’t cook it long enough, so it didn’t thicken sufficiently to be a proper jam (cue me wailing like Meg Brooke…”the jelly won’t jell!”), but no matter! I popped in a halved and scraped vanilla bean while the raspberries simmered. It’s lovely swirled into Greek yogurt. I bet it’d be just smashing on ice cream or cheesecake, should one be feeling intemperate.

Dave

I went through our freezer and found several pounds from last year’s harvest. I did four separate processes and it is very lovely. I’ll look for a very fine mesh to remove some seeds on the next go round. I didn’t see anything about freezing the finished product, but I have at least enough for eight more attempts.

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