This recipe is for what I like to call a quick jam. It's simply fresh fruit and sugar cooked until it breaks down into a thick syrup. I use this 10-minute raspberry jam as the filling for my Raspberry Orange Sticky Buns, and have also used the same recipe to make a strawberry jam to spread in between layers of stuffed French toast.
It's a fast, preservative-free alternative to store-bought jams and it'll have your kitchen smelling like candy while it cooks!
10-Minute Raspberry Jam
To remove the seeds, push through a fine mesh strainer
with the back of a spoon immediately after removing from heat.
Makes about 1 cup of jam
12 ounces fresh raspberries
3/4 cup granulated sugar
small pat of butter
Place all ingredients in a small saucepan. Bring mixture to a slow boil over medium heat, crushing the raspberries with the back of a wooden spoon.
Once it begins to boil, raise the heat slightly and allow to steadily bubble for about 10 minutes, stirring frequently and breaking up any chunks with the spoon.
The jam is ready once a skin starts to form on top of the jam in between stirs (or when it's as thick as you'd like it to be).
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.