PNW Week: That's My Jam

That's my Jam: The Easiest Raspberry Jam Ever!

By: Amanda Jane

Seriously- the easiest, tastiest, 3-ingredient, no-pectin, raspberry jam you'll ever make!

One of the best parts about about the PNW is the abundance of farm-fresh produce! There is nothing better than a ripe, summer berry. The PNW has an abundance of u-pick, organic, berry farms- the benefit being the ability to eat them at the peak of freshness, pesticide-free (and bonus- they are usually cheaper.) But honestly the first time I made this recipe I used raspberries from Costco- I live in the real world, as much as I'd like everyone to believe I only consume properly harvested, organic berries, I don't (and I'm sure you don't either.) None-the-less this easy freezer jam does a great job of preserving that sweet, gentle raspberry flavor through the long winter months to come- no matter where you get your berries from! 

Ingredients:

Equal parts Raspberries* & Sugar*

1 tsp lemon juice (for @ every 4 cups of berries)- it acts as a natural preservative 

*The other great part about this recipe is that you can easily adjust it to the amount of raspberries you have on hand. Whether you have one cup or eight you can make this recipe just as easily. 

Directions:

1. Put raspberries in a dish, add sugar and lemon juice.

2. Smush together (I used the egg beaters from my mixer by hand) until incorporated. It doesn't have to be perfectly smooth- keep it kind of chunky, the fruit will break down during the cooking process. 

3. Cook and stir occasionally until mixture reaches a rolling boil, then turn down heat to keep at a simmer. 

At this point you will start to see a light foam rise to the top of the pan- this is pectin! Raspberries have one of the highest levels of natural pectin and thus the reason you don't need to add additional pectin. 

4. Keep on a low, soft simmer for 15-20 minutes, stirring occasionally. It should be taking on a slightly thicker texture. 

5. Ladle jam into freezable containers (I prefer 8 oz, 1/2 pint glass, mason jars) 

6. Keep containers full of jam at room temperature until cooled (at this point the jam should have set to a jelly-like consistency.) 

7. Store in freezer until ready to eat, then store in your fridge. 

Notables:

*This jam's consistency is soft, but not runny. It is also spreadable straight from the freezer (for when you need jam on your toast and need it NOW.) 

*Add some of this jam to lemonade for a tasty raspberry-lemonade.

*I've also made this jam adding some peaches- it is a little runnier, but still a stellar spread!

*For cute labels for your jam, check out these free canning printables on printable city.

Eat up!