Stress-Free Raspberry Jam
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces fresh raspberries
- 8ounces superfine sugar
Nutritional analysis per serving (4 servings)
249 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 59 grams sugars; 1 gram protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Put berries and sugar in two ovenproof bowls or pie plates. Place in oven and bake for 25 minutes. Sterilize one-pint canning jar and lid in boiling water for several minutes.
- Step 2
Remove bowls from oven, carefully add sugar to raspberries, and stir. Mixture will become a molten jam. Pour into sterilized jar, close with lid, let cool. Store refrigerated for up to two weeks.
Private Notes
Comments
So…now that I followed step one, which was to put raspberries and sugar in the oven for 25 minutes, I read step two to find out that I combine the raspberries and the sugar after I take the stuff from step one out of the oven? It would have been helpful to note that the sugar and raspberries go into separate pans in step one… please advise.
Is this good with frozen raspberries?
This is a quick and novel way to make jam. I filled one pint jar and most of another 1/2 pint, but noticed that the smaller jar had undissolved crystals. The larger jar kept in the fridge for about two weeks before the sugar began to crystallize. I would rather use 3 half-pint jars next time, but wonder if the jam will crystallize immediately.
So…now that I followed step one, which was to put raspberries and sugar in the oven for 25 minutes, I read step two to find out that I combine the raspberries and the sugar after I take the stuff from step one out of the oven? It would have been helpful to note that the sugar and raspberries go into separate pans in step one… please advise.
Is this good with frozen raspberries?
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