This small-batch raspberry jam recipe is perfect for beginners and couldn’t be simpler, just 2 ingredients and such a delicious treat for your morning toast …. or afternoon toast …. or late night snack toast!
Yesterday I shared on IG that the Mr and I found raspberry bushes galore on our property, along with a Mulberry tree, apple tree, cherry tree and a few others that I can’t wait to harvest! Anyhoo, I starting researching what I could do with all those berries and this recipe is one of those “so easy I have to share” recipes because keeping it to myself would be a shame …. if you already knew about this easy peasy recipe then I apologize for the redundancy.
Lets get started:
All you need is 2/3 cup of granulated sugar and 6 oz container fresh raspberries. Put the berries and sugar in a medium saucepan, mash the berries with a potato masher or like utensil, add the with the sugar and watch the magic jam happen! Bring the mixture to a boil over medium-high heat and boil the mixture for 5-7 minutes, until it is thickened. Then pour this hot yummy goodness into a glass container, preferably a jelly ja, cool to room temperature, cover and refrigerate up to 1 month. Makes about 1 cup.
All you need is 2/3 cup of granulated sugar and 6 oz container fresh raspberries. Put the berries and sugar in a medium saucepan, mash the berries with a potato masher or like utensil, add the with the sugar and watch the magic jam happen! Bring the mixture to a boil over medium-high heat and boil the mixture for 5-7 minutes, until it is thickened. Then pour this hot yummy goodness into a glass container, preferably a jelly ja, cool to room temperature, cover and refrigerate up to 1 month. Makes about 1 cup.
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