condiment
Raspberry Jam
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Prep
5 minutes
Cook
10 minutes
Total
15 min
Serves
yields about 350 ml
Bright, tart, and barely sweetened, this quick raspberry jam cooks down in about five minutes and keeps the berry flavor sharp rather than cooked out. It thickens naturally from the pectin in the raspberries.
Ingredients
- 368 g (13 oz) fresh or frozen raspberries
- 1 tbsp agave syrup
- 1 tbsp sugar
Instructions
- 1Combine all ingredients in a small saucepan over medium heat.
- 2Stir to mix as the berries warm and break down.
- 3Bring to a boil, then lower to a simmer.
- 4Cook for 5 minutes, stirring occasionally, until the jam thickens and coats a spoon.
- 5Remove from heat and let cool before storing.
Cook's Note
The jam thickens more as it cools than it looks in the pan, pull it off heat when it's slightly looser than you want. If you cook it until it looks done in the pot, it'll be too thick when cold.
Best Served With
Pastries, crepes, cheesecake, or as a glaze for duck or pork.
Why This Recipe Works
Raspberries have natural pectin that activates at a boil. The small amount of sugar and agave is just enough to balance the tartness without turning it into a sweet jam.
Make It Yours
- Add a teaspoon of lemon juice for a sharper flavor.
- Strain out the seeds for a smooth, seedless jam.
Leftover Strategy
Keeps sealed in the fridge for up to 2 weeks.
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Pairing
Works as a component in desserts or as a condiment.