With only four ingredients and 1 skillet, this easy skillet raspberry jam is simple and delicious! Spread it on toast, warm biscuits or your next pb & j!

Quick Skillet Raspberry Jam l www.SimplyScratch.com

If you recall, yesterday I posted my recipe for honey roasted peanut butter which means that of course I had to make my own homemade jam so I could make my pb and j combo complete.

For y-e-a-r-s I’ve been a strict peanut butter and grape jelly kind of gal.  But lately raspberry jam has crept up into my number one spot and has become, well my jam. I make a similar recipe for these oatmeal and coconut raspberry bars and it dawned on me that I could turn it into jam. In my fridge, I had a few pints of fresh raspberries and a lemon. In my pantry I had sugar and fruit pectin. It was fate.

I love that I can make a fresh skillet raspberry jam in minutes with only four ingredients and it requires zero canning.

Quick Skillet Raspberry Jam www.SimplyScratch.com raspberriesQuick Skillet Raspberry Jam www.SimplyScratch.com press

First add a few of the raspberries into a mesh strainer that is set over a bowl. Then using a spatula, really press them into the mesh strainer. This process works the upper arms so you can consider this a work out.I did.

 

Quick Skillet Raspberry Jam www.SimplyScratch.com drip-drip

Next, add more berries and keep smashing. I don’t like an overly seedy jam, so I reserved about a half cup of whole raspberries for a little later. However, for no seeds press all the raspberries through the strainer.

Quick Skillet Raspberry Jam www.SimplyScratch.com seeds remain

Press and press and press until only the teeny-tiny seeds remain. Don’t forget to scrape the raspberry puree from underneath of the strainer.

Quick Skillet Raspberry Jam www.SimplyScratch.com squeeze

Squeeze in the juice from half a lemon and let the strainer catch the seeds.

Quick Skillet Raspberry Jam www.SimplyScratch.com throw in some whole berries

Pour the raspberry puree into a 10 inch skillet and add in the half cup of reserved whole fresh raspberries.

Quick Skillet Raspberry Jam www.SimplyScratch.com pectin

Sprinkle in a tablespoon of fruit pectin.

Quick Skillet Raspberry Jam www.SimplyScratch.com stir

Stir the pectin and smash up those whole raspberries with your spoon.

Quick Skillet Raspberry Jam www.SimplyScratch.com bring to a boil

Heat to a boil and stir, stir, stir.

Quick Skillet Raspberry Jam www.SimplyScratch.com sugar

Add in the sugar

Quick Skillet Raspberry Jam www.SimplyScratch.com stir to dissolve sugar

Stir until dissolved.

Quick Skillet Raspberry Jam www.SimplyScratch.com boil for one minute

Bring the raspberry mixture back to a boil for a minute…

Quick Skillet Raspberry Jam www.SimplyScratch.com remove off of the heat

Then remove off of the heat. You know I swiped a taste… once it cooled of course.

Quick Skillet Raspberry Jam www.SimplyScratch.com pour

Pour the jam into a clean jar and refrigerate until chilled. About 4 hours.

Quick Skillet Raspberry Jam www.SimplyScratch.com #recipe

Poof. Jam. 

Homemade Honey Roasted Peanut Butter and Skillet Raspberry Jam Toast l www.SimplyScratch.com

I could literally eat this jam with a spoon.

Homemade Honey Roasted Peanut Butter and Skillet Raspberry Jam Toast l www.SimplyScratch.com bite

But on toast with honey roasted peanut butter… it’s bonkers.

This is probably the freshest piece of toast you’ll ever taste… the only way to make it even fresher would be if I baked the bread myself. But, that is a total different post in itself.

 

Enjoy! And if you give this Skillet Raspberry Jam recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Quick Skillet Raspberry Jam www.SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Easy Skillet Raspberry Jam
Yield: about a cup

Easy Skillet Raspberry Jam

Four ingredients. 1 skillet.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 3 cups fresh raspberries, divided
  • juice from 1/2 a lemon
  • 1 tablespoon fruit pectin
  • 1 cup sugar

Instructions

  1. Add 2-1/2 cups of fresh raspberries into mesh strainer that is set into a bowl. Use a spatula to press the berries through the strainer until only raspberry seeds remain. Don't forget to scrape the raspberry puree from underneath the mesh strainer and into the bowl.
  2. Squeeze half of a lemon into the strainer to catch the seeds. Stir and pour the raspberry puree into a 10 inch skillet.
  3. Add in the remaining 1/2 cup of raspberries and and the tablespoon of fruit pectin. Stir and break up the berries.
  4. Bring to a boil and add in the sugar. Stir until dissolved. Bring the raspberry mixture to a boil for one minute, stirring often.
  5. After the minute is up, remove off of the heat and pour into a clean jar. Let cool slightly before securing a tight fitting lid and placing it into your fridge to cool for 4 hours.

Notes

This jam should last in the fridge for up to 3 weeks.

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