Have your very own homemade raspberry jam in under an hour with our quick and easy recipe.
- In a pan, warm the frozen raspberries
- Meanwhile, put the sugar in a medium-hot oven in a metal dish. Be careful not to overheat it as it may otherwise caramelize on the edges.
- Once the raspberries have melted, stir in the sugar and lemon juice, bring to a boil and boil gently for 5 minutes, stirring. Stay near the pan as it tends to overboil.
- Once the jam starts to go somewhat gooey, simply transfer it into cleaned jam jars. Ideally, the jars should be sterilized. But I keep mine in the fridge for 2-3 weeks without hassle. To sterilize: boil the clean jam jars and lids in boiling water for 10 minutes, transfer onto a clean kitchen towel and use once cooled.