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.

Martha Stewart Living, January/February 2022

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Credit: Lennart Weibull

Recipe Summary

prep:
10 mins
total:
15 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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