Fresh Raspberry Curd -Jam
A delious raspberry curd that is juicy and fresh in taste with an intense raspberry flavor and a beautiful ruby red color.
Combine the raspberry curd with fresh raspberries, and you have the most amazing fresh raspberry jam.
To keep that natural lovely raspberry flavor in the raspberry curd, I do not use eggs in this recipe. Instead, I use cornstarch, very little sugar, lemon zest, and freshly squeezed lemon juice.
If you leave the seeds in the raspberry curd, it becomes thick after it has chilled in the fridge; I prefer to remove the seeds for a better mouthfeel and taste; it makes the raspberry curd slightly less thick but way more delious.
Raspberry curd ( without the seeds) combined with fresh raspberries that are in season; tastes like pure summer; You're going to love it.
Use the fresh raspberry jam or raspberry curd into a bowl of Greek Yogurt for breakfast, on brioche, or in cakes.
Before you start
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For all the step-by-step pictures, scroll to → Notes beside → directions and click on the clickable link for the step-by-step photos.
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Bakers Note
→If the raspberries are in season, use them; if out of season, use frozen raspberries as they are often frozen at the peak of the season on the farm and may taste better than using fresh raspberries in the store when it´s not berry season.
Fresh Raspberry curd & Jam
- 750 gram fresh raspberries or frozen *note
- 50 to 100 gram white sugar
- Finely grated zest from two lemons
- 50 to 100 grams freshly squeezed lemon juice
- 25 grams cornstarch + 3 tablespoons water
- 250 to 300 grams of fresh or frozen raspberries ( extra to make raspberry jam)
Fresh Raspberry Jam & curd
- This is a big recipe; you can make less if you like. The raspberry curd and raspberry jam stay well in the fridge in an airtight container for one week and freeze well for up to 3 months. When the raspberry is in season, use fresh raspberries; otherwise, use frozen raspberries for the best taste.
- Place 750 grams of fresh ( or frozen) raspberries, 100 grams of white sugar, finely grated zest from two lemons, 50 or 100 grams of lemon juice ( depending on how sour the raspberries are), and 25 grams of cornstarch combined with 3 tablespoons of water to make a slurry into a medium saucepan.
- Cook on medium-low heat until the raspberries are soft and mostly liquid. This step takes about 5 to 7 minutes. ( if you used frozen raspberries, this step takes 10 to 15 minutes) If you feel the mixture becomes too thick and doesn't have enough juice, just add a tablespoon or two of water.
- Use a hand blender to puree the raspberries, or use a food processor. The raspberry curd will be thicker with the raspberry seeds; I prefer to remove the seeds as it gives a nice mouthfeel and taste.
- Pour the pureed raspberry mixture through a fine mesh sieve to remove the raspberry seeds; this step takes some time when you use a fine sieve; make sure to scrape the bottom of the sieve a few times for this step to go quicker.
- The raspberry curd without the raspberry seeds is not super thick but will thicken just a little when it has chilled in the fridge.
- For the raspberry jam, add an additional 250 to 300 grams of fresh raspberries into the sieved raspberry curd to make the most amazing raspberry jam.
- The raspberry jam and raspberry curd will taste even better after a few hours in the fridge and thicken slightly after it has chilled.
- Cover the raspberry curd or raspberry jam in an airtight container for up to one week. Or freeze for up to 3 months.
For step-by-step pictures of how to make
→ Fresh Raspberry Curd -Jam
Click → here
