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Raspberry Jam for Gingerbread Linzertorte


Use this jam to fill our beautiful Gingerbread Linzertorte.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, December 2005


  • 4 cups raspberries
  • 2 cups sugar


  1. Stir together 3 cups raspberries and the sugar in a medium saucepan. Let stand 15 minutes, stirring occasionally, until berries begin to give off their juices.

  2. Bring mixture to a boil over medium high heat, stirring occasionally. Skim off foam. Reduce heat; simmer, skimming foam occasionally, until slightly thickened, about 5 minutes.

  3. Stir in remaining raspberries; simmer just until berries break up, about 1 1/2 minutes. Let cool completely. Refrigerate until cold, at least 4 hours or overnight.

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