Homemade Raspberry Jam
A delightful small-batch raspberry jam made with just three simple ingredients and no added water. Macerating the fruit with sugar creates a luscious, vibrant spread perfect for toast or pastries.
Ingredients for 1 jar
Instructions
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1
Rinse the fresh raspberries thoroughly in a fine-mesh strainer and gently shake off excess water.
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2
Place the raspberries into a bowl and add the sugar.
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3
Gently stir the raspberries and sugar together until evenly coated.
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4
Cover the bowl with plastic wrap and let it sit at room temperature for at least 4 hours (or overnight) until the fruit releases its natural juices.
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5
Pour the macerated raspberries and all accumulated liquid into a saucepan set over medium-low heat.
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6
Bring the mixture to a simmer, stirring continuously as the fruit breaks down.
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7
Squeeze in the fresh lemon juice and stir well to incorporate.
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8
Cook for about 10 minutes, stirring frequently, until the mixture thickens into a jam consistency and most liquid has evaporated.
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9
Remove the saucepan from the heat and allow the jam to cool for a few minutes.
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10
Transfer the warm jam into a clean glass jar, let cool completely, and refrigerate before enjoying.
