During quarantine, I snatched up frozen berries at the store–including two giant bags of treasured raspberries. With the kids at home, I knew that we’d be depending on power smoothies to get us through the day.
Summer is on nearly its way, which is big time berry season in Oregon. So, while we wait for the glut (I hope), we depend on frozen fruit for pies, tarts and crisps.
But I’d never used frozen fruit to make homemade jam. A late summer activity, it’s when I buy too much and race to process it into jam before the fruit overripens. But this small-batch jam project was a quick and rewarding.
20-Minute Raspberry Jam
My inspiration? My daughter, Cece. A Great British Baking Show fan, she routinely stirred up pots of raspberry jam. Just like the contestants making Victoria sponge.
With just 3 ingredients, this raspberry jam really is quick and easy–and inspiring.
There’s no pectin involved, no special timing or technique. Just fruit, sugar, lemon juice and a 20-minute simmer until it thickens.
Good Things for Homemade Jam
If you’ve jumped on the bread baking bandwagon, you’ve got ample toast for this jam. But there are so many places a small batch of homemade jam can take you. Like scones, biscuits or stuffed French toast.
I love knowing that I can make this jam year round and it tastes just like summer.
Why wait? Put frozen fruit to good use and see where this raspberry jam can take you.What’s your favorite way to use homemade jam? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Frozen Raspberry Jam
This small-batch soft-set jam recipe uses frozen raspberries and takes just 20-minutes of simmering. There's no pectin, no need to monitor the temperature to have homemade jam on hand to put to lots of good uses, including baked treats like bars and toaster pastries.
- 3 cups frozen whole raspberries organic
- 1/2 cup granulated sugar
- 1/4 cup water
- pinch fine sea salt
- 1 tablespoon freshly squeezed lemon juice
Combine the raspberries, sugar, water and salt in a medium saucepan. Bring to a simmer, stirring well, and reduce heat to medium low.
Maintain an active, gentle simmer until the mixture looks jammy and coats the back of a spoon, about 20 minutes. For a slightly thicker jam, continue to simmer, bearing in mind that this recipe will produce a soft-set jam.
To test the consistency, place a small glass dish in the freezer for 10 minutes, then drop a spoonful of the jam onto the cold plate. Let it set for moment and then check to see if it forms a glossy sheet that wrinkles when you push a finger into it. If it doesn't cook for 5 minutes more and test again.
Remove the jam from the heat and add the lemon juice. Transfer into a canning jar and allow to cool. Store covered in the refrigerator.