Homemade Raspberry Jam
Simple, 2-ingredient, no-canning, no-pectin homemade raspberry jam.
Ingredients
- Raspberries Enough to fill a small saucepan
- 4 tbsp White Sugar (Approx) Adjust to your taste - add more if you like it sweeter, add less if you prefer less sweet
Instructions
Prep
- Wash the raspberries! Get a small saucepan. Get a clean jar.
Let's make jam/spread!
- Toss the raspberries in a small saucepan
- Turn on stove to medium-high. Give the raspberries a good mash with a wooden spoon, and keep stirring so they won't burn or stick to the pan
- Boil to a simmer, add sugar and keep stirring. Add sugar to your taste --- suggested amount is 4 tbsp for a small saucepan, but add more or less to your taste
- Keep simmering until raspberries thicken into a sauce (can take up to 15-20 minutes)
- Once the raspberries turn into that thick sauce, carefully pour into the clean jar.
- Keep lid off of the jar, and let cool.
- Once jam is cooled, secure the lid, and keep refrigerated. Make sure to eat within 1 week!
Notes
Make sure to keep refrigerated, once cooled, and eat within 1 week, as this is a no-canning recipe.