Need something bright and sweet to spread on your toast? Try this easy homemade Raspberry Jam Recipe.
When I slept over at my grandparents’ house as a kid, I’d eagerly anticipate what they were going to make for breakfast the next morning. One of their classics was toast with butter and raspberry jam. That was our go-to if I had school the next day because it was quick and easy to whip up. Today, I’m delighted to make my own raspberry jam so that I can set some jars aside for my grandma. That way, we can both take a sweet trip on the nostalgia train with some toast and jam in the morning.
Easily recognizable by its ruby red color, raspberry jam tastes as bright as it looks. With the ideal balance of sweet and tart, it makes a great topping for toast or a filling for cake. My grandpa particularly enjoyed it between layers of white cake for his birthday, but you can experiment with any of your favorite baked goods. I’ve even spread some on a toasted blueberry muffin, so don’t limit yourself to one or two recipes. This raspberry jam is incredibly versatile! Everyone in the family can find a yummy way to enjoy it to the fullest.
Jam vs. jelly
I used to get the two confused all the time. After all, both are fruit-based spreads made by cooking down fruit with lemon juice and sugar to release the juices and sweeten it. But there’s one distinct difference—jam usually has seeds and pulp in it, offering a heartier texture, while jelly is made from strained fruit juice plus sugar and pectin. Jelly is smoother and better for PB&J sandwiches, while jam is just right for toast, pastries, baked goods, or simply stirred into yogurt.
How do I store leftovers?
Leftover jam can be stored in the fridge for 2-3 weeks and used the same way you’d use store-bought jam. Whenever you’d like an extra burst of sweetness in your dish, bring in the raspberry jam. If you use freezer-safe jars, you can freeze them for 4-6 months before thawing in the fridge overnight.
Serving suggestions
Here’s the moment you’ve been waiting for—the sun is rising, birds are chirping, and it’s time for a quick but satisfying breakfast before you head out for the day. Slather some raspberry jam on Air-Fryer Toast or Oatmeal-Chocolate Chip Muffins with a side of protein-rich Greek Yogurt. Who says a sweet breakfast doesn’t have substance? That should fill you right up! But if you’re craving a whole brunch, then top some French Toast Waffles with raspberry jam and dish out some Bacon Egg Cups. This jam also tastes heavenly when swirled into a Yogurt Parfait.
Ingredients
- 4 cups fresh raspberries
- 2 1/4 cups granulated sugar
- Juice of 1 lemon
Instructions
- Wash your jars, lids, and bands in hot soapy water, rinse well, and dry. Set them aside on a clean towel.
- In a large, heavy-based pot, add raspberries, sugar, and lemon juice. Gently stir to mix, and let the mixture sit at room temperature for 20 minutes to melt some of the sugar and bring out the berry juices.
- Place the pot over medium-high heat and bring the mixture to a rolling boil. Stir often and skim off any foam that forms. Continue boiling for about 10-15 minutes until the jam thickens and reaches 220°F on a candy thermometer.
- To test if the jam is set, drop a small amount onto a chilled plate. If it wrinkles with a light push from your finger, it is ready. Remove the pot from heat, let it cool for 10 minutes, then fill your sterilized jars while the jam is still warm. Seal the jars immediately.
- Allow the filled jars to cool completely at room temperature. Once cool, store the jam in the refrigerator and use within 2-3 weeks.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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