Frozen-Berry Jam

frozen-berry jam
Photo: Lennart Weibull
Prep Time:
10 mins
Total Time:
15 mins
1 cup

This quick and easy jam is a great way to use that bag of raspberries that's languishing in your freezer. Use the jam to fill our Peanut-Butter-Oat Drop Cookies, or mix it into yogurt, spread it on ricotta toast, or whisk into vinaigrettes.


  • 10 ounces frozen raspberries (2 ¼ cups)

  • cup sugar

  • 1 teaspoon fresh lemon juice

  • Pinch of kosher salt


  1. In a medium saucepan, combine raspberries, sugar, lemon juice, and salt and bring to a boil over medium-high heat, stirring until sugar dissolves.

  2. Cook, stirring often and mashing berries with the back of a spoon, until mixture thickens to a jam-like consistency, 6 to 8 minutes. Strain through a sieve, if desired, then transfer to a heatproof jar and let cool completely. Refrigerate up to 1 week or freeze up to 3 months.

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