Refrigerator Raspberry Jam

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Toast with homemade jam is one of the best things ever. Ever!

You only need raspberries and sugar for this super simple recipe because raspberries contain high levels of pectin, needed to make jams and jellies gel.

The most important thing about making refrigerator jam is to cook it at a hard boil until it begins to gel. The best way to do this safely is to have a deep heavy pot that doesn’t run the risk of boiling over.

After 7 minutes, scoop a small spoonful of the mixture from the pot and move away from all of the heat and steam. Drip the mixture off of the spoon. Is it thick and heavy? Then you’re ready to stop the cooking process. If it’s not, stick close and test it again in a minute or so.

This is refrigerator jam, so don’t stash it away in the cupboard as you might do with canned jams. And try to use it up within a week or so (trust me, this won’t be hard to do!).


Rinse the raspberries. Place them in a deep, heavy pot.

Crush and stir the raspberries. Bring to a full, hard boil. Boil for 1 full minute, crushing the berries.

Add the sugar. Stir to combine. Bring to a full, hard boil. Boil for 7-8 minutes or until slightly thick.

Divide between jars or other heat proof containers. Cool. Refrigerate until ready to use.

Yield: makes bout 6 cups

What's Needed:


Special equipment: Deep, heavy pot
6 cups fresh raspberries
6 cups granulated sugar

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