Raspberry Jam

A spoonful of this classic raspberry jam is as sweet, tart, and wonderful as the fresh berries on the day they were picked. The magic is actually in what you don’t do: Instead of cooking the raspberries, they’re simply mashed and combined with a mixture of hot water and fruit pectin. This preserves their bright, tangy flavor, subtle floral notes, and gorgeous red color. Stock up on berries in the summer when they’re on sale, or visit a local u-pick farm to harvest them yourself. Dollop this jam over plain cheesecake or pound cake, spread on toast or a biscuit, or swirl into yogurt. 

What is freezer jam?

Freezer jam refers to jams made with fruit that isn’t cooked. It’s stored in the fridge or freezer rather than on your pantry shelf. 

What is fruit pectin?

Fruit pectin is a thickener that is a must-have ingredient for jams and preserves. It is not the same as powdered gelatin, which gives foods a gel-like texture (think Jell-O or marshmallows). 

What is the difference between jam, preserves, and jelly?

Jam is made with mashed fruit. Preserves are made with whole or large pieces of fruit. Jelly is made with the strained juices of the fruit and is the thinnest and clearest of the three. 

How long can fresh jam be stored?

When the fruit is not cooked, store the jam in the fridge for up to two weeks or in the freezer for up to 1 year. Be sure to leave a little bit of space at the top of each jar and seal tightly.