Raspberry Jam for Gingerbread Linzertorte

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.


  • 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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