Juicy Raspberry & Jam
A juicy raspberry jam, best made in the summer when the raspberries are in season.
This Jam is made in minutes and is so delicious to enjoy on your sandwich, or on top of my Norwegian waffles, or fill your cake with this jam.
I love making this simple jam when the raspberries are in season, as the raspberries are so juicy and taste so amazing.
Before you start
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*Note
→If the raspberries are not in season, just use frozen raspberries instead, as these are often frozen at the peak of the season on the farm, and may actually taste better than using fresh raspberries that are in the store when it´s not berry season. If using frozen raspberries use zest and juice from 1 lemon instead of 1/2 lemon.
Juicy Raspberry Jam
- 1000 gram fresh or frozen and thawed raspberries, divided
- zest and juice from 1/2 or 1 lemon
- 100 gram white sugar
- 2 to 3 tablespoon cornstarch
Juicy Raspberry Jam
- Place 500-gram fresh raspberries, zest, and juice from 1/2 or 1 lemon, 100-gram tablespoons white sugar, and 2 tablespoons corn starch.
- Place the saucepan over medium heat and heat the mixture for about 5 minutes or until the raspberries are soft, juicy, and some are broken. Make sure to stir at times so the raspberries mixture doesn't stick to the bottom of the pan.
- Remove the saucepan from heat, add the remaining 500 gram fresh raspberries and lightly combine them with the warm jam, have a taste if you like it, you might like more sugar or more lemon zest.
- Pour the warm raspberry jam into an airtight container, or into sterilized glass jars.
- Store the Juicy Raspberry jam in the refrigerator for up to one week.
- For maximum freshness and deliciousness, serve within a week.
For step by step pictures of how to make
→Juicy Raspberry Jam
Click → here
