Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Raspberry Jam for Gingerbread Linzertorte 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2021 Print Rate It Share Share Tweet Pin Email Yield: 2 cups All you need are two ingredients—fresh raspberries and sugar—to make this bright summery jam. It comes together in just about 25 minutes and then chills for four hours until set. Use this jam to fill our beautiful Gingerbread Linzertorte. Ingredients 4 cups raspberries 2 cups sugar Directions 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. 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. 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. Rate it Print