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!).

Directions

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

^ Back to Top
 

Search & Browse

View AllMost RecentDressings

A Salad with Women's Herbs from Herbalist Rita Heikenfeld
Refrigerator Raspberry Jam
Creamy Ranch Slaw and 6 Tricks to Cut your Gut for Good with Marlene Koch, author of Eat What you Love

Spicy Fennel and Shrimp Flatbread with Garlic Caesar
Chicken Spring Rolls
Roasted Squash and Cranberry Salad

Summer Greens Salad with Strawberries, Peppered Goat Cheese, Candied Almonds & Strawberry Balsamic Vinaigrette
Chicken Noodle Salad with Sesame Vinaigrette
Penne with Chicken, Romaine and Roasted Tomatoes

Crisp Crunchy Orange Jicama Slaw
Creamy Maple Vinaigrette
Asian Vinaigrette

Sweet Onion Vinaigrette
Grilled Peach Salad with Spinach and Red Onion Vinaigrette
Butter Bliss and Fruit Salad

Grilled Figs with Honey Mascarpone
Layered Watermelon. Tomato and Mixed Green Salad with Feta Cheese
Strawberry Salad with Baby Romaine, Feta and Balsamic Vinaigrette

Grilled (or roasted) Asparagus
Fresh Fruit Salad with Yogurt Poppyseed Dressing
Caesar Salad from Keens’ Steakhouse, New York, New York

Grilled Salmon, Snap Pea and Spring Mix Salad with Chow Mein Noodles
Roasted Corn, Black Bean and Avocado Salad
Sesame Noodle Chicken Salad

Chicken Salad with Cranberries, Toasted Almonds and Orange Vinaigrette
Everything really is better with bacon!
Four easy ways to boost nutrition

Apple Cranberry Coleslaw
Warm Apple Salad with Apple Cider Peanut Dressing
Add color to your diet

Summer Citrus Salad with Creamy Yogurt Dressing
In Season: Apple Recipes
Chop-chop Salad

Grilled Asian Orange Chicken
Garden Vegetable Coleslaw
Beef Satay with Chinese Spices and Cucumber Relish

Open Face Bean, Tuna and Arugula Grilled Sandwich
Chili-rubbed Chicken Summer Salad
Eat Clean Crispy Chicken Bites

Coffee-Pepper Blackened Pork Tenderloin over Spinach
Ham and Grilled Asparagus Salad
Grilled Steak with Vegetable Kabobs and Summer Salad

Spring Mix Salad with Zesty Goat Cheese Rounds
Refrigerator Strawberry Jam
Pesto Caesar Salads in Crouton Cups

Antipasto Salad
Peanut Noodle Salad with Edamame
Trio Bistro's Citrus Salad

All American Mini Meatloaf Salad
Eating for Great Skin
Rocky Road Chocolate Bark

Garbanzo Bean Salad
Fruit Flower Kabobs
Renee Schuler's Vietnamese Vegetable Salad

Antipasto Toss
Spinach Salad with Red Currant Dressing
The Wedge Salad

Raspberry Vinegar
Almond Citrus Salad
View AllMost RecentTechnique

Creamy Four-Cheese Macaroni from The Great Cook by James Briscone
Kitchen Organization: Mise en Place
Short Rib Cholent from Chef Peter Berley's The Flexitarian Table

Cinnamon Streusel Muffins
Better together: Pairing tips
Michael Ruhlman talks Charcuterie: The Craft of Salting, Smoking, and Curing

Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Like Buttah: Compound Butter

Refrigerator Raspberry Jam
Final Flourishes: Small finishes that make everyday dishes excellent
Get Sharp: Knife 101

Crispy Oven Fried Fish Fingers
Pasta Carbonara
Brown Sugar Apple Pie

Irish Stew
Ginger Berry Flip from The Liquid Muse, Natalie Bovis
Grilled Figs with Honey Mascarpone

Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Katie Workman's One-Skillet Cheesy Beef and Macaroni
Inspired Idea: Ice Cream Balls

A little dicey: What recipes mean by "dice"
Slow Cooker Cassoulet from Michelle Scicolone's The French Slow Cooker
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll

Easy Pinwheel Danish
Roasted Salmon with Pernod Sauce from Wini Moranville
Lemon Ginger Marmalade

Ice Bowls
Raspberry-Chipotle Brownies with Chocolate Ganache
Sesame Noodle Chicken Salad

Deluxe Triple-Chocolate Cookies
Kung Pao Chicken
French Fries

Peanut Butter and Jam Muffins
The Fundamental Techniques of Classic Bread Baking: Ciabatta
Shrimp Cavatelli with Tomato Concasse, Braised Fennel, and Clam Nage

O is for Oatmeal
Cookie Baking 101
Pam Anderson's Master Formula for Perfect Savory Scones

Cinnamon Rolls
Sugar Pumpkin Chutney in a Paper Pumpkin Cage
Turkey 101

Basic Sear-Roasted Pork Tenderloin and All about Roasting with Molly Stevens
Soup Glorious Soup with Annie Bell
Chocolate Peppermint Pattie Cups

Jeni Briton of Jeni's Splendid Ice Creams
Simmering Pork Shoulder
Pie Crust tips and favorite Pumpkin Pie recipes

Grilled Chiles Rellenos stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato
Homemade Gyros
7 Steps to Sensational Stew

Crispy Orange Beef with Green Rice
Take Time to Chill: Freezing Tips with Certified Angus Beef
Cranberry Almond Crumb Muffins

Prime Rib on the Grill
Anna Boiardi's Leaving-home Penne Rigate with Broccoli
Rita Heikenfeld's Gremolata

Budget Friendly Foods
Grilling for a crowd with Chef Michael Ollier
Tagliata al Rosmarino (Steak with Rosemary)

Creamy Lemon Cherry Cheesecake
Lemony Grilled Halibut
Grilled Ribeye Steak with Classic Steak Butter

Braised Beef Brisket
Cooking a great steak
Strip Steaks with Three Pepper Rub

Stephanie O'Dea on Crockpot Cookery
Gluten-Free Peanut Butter Cookies from the Cake Mix Doctor
Stir Frying: Mandarin Shrimp and Vegetables

Chocolate Chocolate Peanut Butter Cupcakes
How to toast nuts
Pie Crust 101

Classic Lemon Meringue Pie
Summer's Classic Vanilla Bean Creme Brulee
Freezing 101

Inspired Idea: "Blue Ice"
Chinese New Year Tradition: Dumplings and Whole Chicken
Cookie tips from Krystina Castella

Mushroom Potatoes
Double Decadence Chocolate Cake
Oven dried Cherry Tomatoes

Brewing Tea
Low Salt Seasoning Ideas
Strawberry Cheesecake with Walnut Crust
View AllMost RecentVegetarian/Vegan

Crispy Salt & Pepper Brussels Sprouts from Jessica Merchant's Seriously Delish
Clean eating Cheesy Cauliflower Gratin from Katie Farrell's Dashing Dish
Overnight Oats

TEENY’S TOUR OF PIE: Georgia Peach Pie with Whole Wheat Crust
Open-faced Ratatouille Sandwiches with Gruyere
Drunken Goat with Edamame, Fennel, and Rotini from MELT: The Art of Macaroni and Cheese

Angela Liddon's GLOWing Strawberry-Mango Guacamole
MICHELE SCICOLONE and THE ITALIAN VEGETABLE COOKBOOK
Mini Caprese Skewers

Cinnamon Streusel Muffins
Cincinnati Style Snobby Joes
Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY

Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Darya Pino Rose uses food and science to lose weight

Refrigerator Raspberry Jam
Pina Colada Cupcakes from Betty Goes Vegan
The Spicy Olive's Mediterranean Barley Salad

Barbecue Lentils, minus the grill from Margaret Roach
Betty Goes Vegan Vegetarian Baked Beans
Mediterranean Bean and Kale Sauté

Michele Scicolone's Farmer’s Vegetable Cream Soup from The Mediterranean Slow Cooker
Not so Naughty Chocolate Cake from Michael Moore's Blood Sugar: The Family
Ellie Krieger's Minestrone Soup from Small Changes, Big Results

Polenta Loaf with Rosemary, Parmesan and Olive Oil
Snobby Joes
No Flour Black Bean Brownies from Chocolate Covered Katie

Guacamole from Muy Bueno: Three Generations of Authentic Mexican Flavor
Baked Dijon Tilapia with Crumb Crust
Very Veggie Savory Salad

Raspberry, Avocado & Mango Salad
Crispy Oven Fried Fish Fingers
Extra Crunchy Fish and Chips

Corn Pudding
Spiced Cabernet Truffles
Spring Mix with Goat Cheese Toast and Pomegranate Dressing

Caprese Crostini
Grammy's Date Nut Bread
Smoked Bourbon Paprika Nuts

Rosemary Wild Rice
Jesse Price's Southwestern Three-Bean & Barley Soup
Brown Sugar Apple Pie

Creamsicle Cupcake
Summer Greens Salad with Strawberries, Peppered Goat Cheese, Candied Almonds & Strawberry Balsamic Vinaigrette
Grilled Tomato and Basil Bruschetta

Crisp Crunchy Orange Jicama Slaw
Plum Streusel Crisp
Blueberry Breeze

Conscious Cosmo
Made-over Mai Tai
Raspberry Lavender Lemonade

Ginger Berry Flip from The Liquid Muse, Natalie Bovis
"Powdered Sugar Doughnut” Muffins
Hazelnut Boston Cream Cupcakes

Grilled Peach Salad with Spinach and Red Onion Vinaigrette
Banana Hazelnut Breakfast Panini
Grilled Figs with Honey Mascarpone

Curried Halibut, Snap Pea and Spring Mix with Lemongrass Vinaigrette
Herbed Pita Wedges
Tabouleh with Herbed Pita Wedges

Frozen Light- Lime Margarita
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Say Cheese!

Inspired Idea: Ice Cream Balls
Goat Cheese Palmiers
Candy Carrots

Cheddar Carrots
Carrot Cake with Cream Cheese Frosting
Wine-glazed Brie with Flower Petal Mosaic

Here's Looking at You: A Carrot Cocktail
Grilled (or roasted) Asparagus
Fresh Fruit Salad with Yogurt Poppyseed Dressing

Lasagna Fauxlognese with Brian Patton, The Sexy Vegan
Peperonata with Ricotta Crostoni from Jon's Wine Bar
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

Sweet Potato, Garden Vegetable and Spring Mix Salad with Maple Vinaigrette
Cheddar and Stout Fondue
Champ

Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll

Cast Iron Apple Cobbler from Cooking Light
More of this, less of that
Lemon Glazed Pound Cake

Roasted Salmon with Pernod Sauce from Wini Moranville
Pop some Bubbly for Valentine's Day
Lemon Ginger Marmalade

Ice Bowls
Baked Goat Cheese in Spicy Tomato Sauce
French Fries

Four easy ways to boost nutrition
Maytag Cheddar Soup
The Fundamental Techniques of Classic Bread Baking: Ciabatta

O is for Oatmeal
Orzo with Spinach and Blue Cheese
Wild Mushroom and Goat Cheese Toasts

White Peach Sangria
^ Back to Top
 

Leave a Comment


*

^ Back to Top


  • Recipe to Share?

    Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.
    Share With Us  
  • Don't Be A Stranger

    Amy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.
    Connect With Amy >
  • Where's Amy?

    Wondering what Amy is up to? Take a look at her calendar for all upcoming events.
    View Her Calendar >
  • Dole Spring Mix 167 x 334


  • Gold Star Chili