The Simplest Raspberry Jam
I really dislike qualifying a recipe according to how long it takes to make it, but I believe jam making has gathered a bad reputation as incredibly fiddly and time consuming. To be fair, this recipe isn’t for jam the way our grandmother’s made it with pectin and all the rules that come with canning preserves. We have fridges and freezers which means we don’t needour jam to stay edible at room temperature over the long winter. I can pop it in my fridge or freezer and it will stay wonderful for weeks! If you have a glut of berries, use them here. If not, use frozen berries to save your grocery budget.
Ingredients:
2 cups raspberries
1/3-1/2 cup sugar (depending on how sweet you’d like it!)
splash of vanilla extract
Directions:
Pop all of the ingredients in a saucepan with a lid and put over low heat. You’ll want the juices to begin to leave the berries slowly and create a beautiful sauce. Take the lid off and let them cook for another 5-10 minutes over medium low heat. Pour the jam into a jar and let cool. It will thicken as it cools so don’t worry if it seems very runny! Now you’ve made your own raspberry preserves...look at you!
