Homemade Raspberry Jam

Sharing a classic Homemade Raspberry Jam with a slight lemony twist and absolutely no gelatin. It’s all natural with only three delicious ingredients that can easily be found in your pantry and fridge! Simply made with macerated raspberries and just a little bit of lemon juice to give it a slight tartness and to cut all that sugary sweetness. I’m serious! It’s that easy. Use this as a delicious jam for morning toast, muffins, inside baked goods, or even in an ice cream. This is super simple, easy, sweet topping that’s delicious any time of year, but especially during these spring and summer days!

About The Recipe

Growing up, I had always heard of a thing called “jelly”, but I had never personally tried it. It wasn’t very prominent in my household but I noticed it quite a bit in other’s. Still, I never tried it. My only point of reference was what I saw in the grocery store or movies.

Years later, aka current day, we had some less than stellar raspberries sitting in the back of the fridge. They weren’t molded and nothing was technically wrong with them, but they were past the point that all of us were willing to eat.

In comes my mom with the brilliant idea to make jam. She had made a bunch of jelly I was younger, but it was always for someone. Still nothing I had tried before. Jam and jelly kind of go hand-in-hand. So, we grabbed out the raspberries, lemons, and sugar.

Might I also add that we were cooking this at almost midnight because we forgot the raspberries we left macerating?

Oops.. So, about 10 minutes later, we had a beautiful pot full of (slightly over-cooked) homemade raspberry jam. I took one sniff and couldn’t wait to try! Raspberries are seriously one of my favorite fruits. No lie.

One bite after it had cooled down slightly and I was in love! I have basically incorporated this into my daily breakfast now. From toasts to yogurt. It works with everything! Especially with a slice from our Sourdough Whole Wheat Bread with just a tiny bit of cream cheese. Seriously, it’s so good and super simple to make!

Ingredients

• Raspberries
• Sugar
• Lemon Juice

Instructions

First things first, we need to macerate the raspberries! Combine the sugar and raspberries in a large bowl and gently stir together until the raspberries are all coated.

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Let this sit on the counter for 2-3 hours. Make sure to gently stir it every 15 or 20 minutes!

Add the macerated raspberries and lemon juice into a small sauce pan. Cook over medium heat for about 10 minutes, stirring constantly to ensure it doesn’t burn or stick!

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Once it has thickened, take it off the heat and let it cool.

What To Serve With…

The wonderful thing about raspberry jam is that it goes with practically anything! It’s sweet fruity-ness lends well to so many of your favorite breakfasts and desserts.

• Toast
• Vanilla Yogurt
• Muffins (specifically these raspberry muffins!)
• Over some Brie or Goat Cheese
• Inside baked goods
• Pancakes
• Glaze for tarts

How To Store

You can keep this jam in an airtight jar or container in the fridge for 5-7 days. Since it’s made with fresh raspberries and has no preservatives, it won’t keep as long as something you bought at the store, but it definitely tastes so much better!

Substitutions

• If you don’t have access to fresh raspberries, you can use frozen ones. Just make sure to thaw them!
• You can use store-bought lemon juice.

Expert Tips

• If you’re like us and tend to forget things, you can leave these raspberries macerating overnight if it becomes too late to cook.
• You can strain the seeds out if you want, but you will most likely end up with much less jam.
• Overcooked the jam? No problem! You can add a few Tablespoons of water to loosen it.
• This recipe is vegan, vegetarian, and gluten free!
• It’s best to store the jam in the fridge.

When you make this Homemade Raspberry Jam recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable