Quick Raspberry Jam
15 minutes is all it takes to cook up this jam for toast, yogurt, or peanut butter sandwiches.
Photography: Jonny Valiant
Source: Everyday Food, May 2010
- 4 cups fresh raspberries
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- Pinch of course salt
In a large skillet, combine raspberries, sugar, lemon juice and a pinch of coarse salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.