There are dishes I post here that would be nice to have around and then there are the ones that are absolute necessities. Guess which this Easiest and Most Delicious Homemade Raspberry Jam is? Guys, when I say this simple jam recipe is life-changing, I am not exaggerating!! (well maybe I am a little bit, but it has brought great joy into our lives…and breakfasts!)
If you’ve never made homemade jam before, maybe you’re thinking… why? Isn’t it just easier to grab a jar of readymade from the store and be done with it? To which I would grudgingly reply yes, but no, because this raspberry jam comes together in less than 15 minutes, which is probably just as long, if not more, than it would take you to get to and from the market, and you would have to factor in the gas and its effects on the environment, unless you biked there, but then it would definitely take you longer than the aforementioned 15 minutes and...very soon you would realize that any further argument is pointless. And I haven’t even gotten to the incredibly vibrant, fresh berry flavor that this jam has, necessitating the making of this. So just give in and do it, ok?. Resistance is futile!
Now that we’ve got all that squared away, I promise that you will be shocked and pleased at how easy it is. There’s no peeling or chopping up of fruit, no macerating, no thermometer needed or plate-in-the-freezer test required. You basically just boil up the fruit with lemon juice and sugar, stir for about 10 minutes and chill. Yup that’s it. If you blink, you might miss it!
And that would be a crying shame because this jam is just the best. It’s definitely makes anything you spread it on taste better!
You may even find yourself happily eating it by the spoonful! Happy jamming!!
The Easiest and Most Delicious Homemade Raspberry Jam
Makes about 2 cups
Prep Time: 15 minutes, plus several hours of chilling time for jam to set up
12 ounces (about 2 cups) fresh raspberries
2 tablespoons lemon juice (about 1 lemon)
2 cups sugar
1. Place the berries and lemon juice in a large saucepan and bring to a boil over medium-high heat. Use a potato masher to mash up berries and sort of stir things together for 1 minute. Stir in the sugar and bring the mixture to a boil again. Use a large rubber spatula or heat proof spoon and cook for another 8-10 minutes, stirring constantly, until the mixtures thickens a bit and coats the back of a spoon. You may be tempted to cook this longer because it looks too liquidy. Don’t. It will firm up as it cools and you don’t want to make it over-gel. Remove the pot from the heat and let sit for about 10 minutes to cool a bit, then pour into glass mason jars or recycled jam jars and let sit until mixture comes to room temperature. Then cover and chill for several hours. Jam will keep in fridge for up to 2 weeks but I dare you to make it last that long! Also, this doubles really well if you can get your hands on some berries on sale!
Note: Recipe adapted from Pull Up A Chair by Tiffani Thiessen.