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!
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.
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.
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.
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.
Squeeze in the juice from half a lemon and let the strainer catch the seeds.
Pour the raspberry puree into a 10 inch skillet and add in the half cup of reserved whole fresh raspberries.
Sprinkle in a tablespoon of fruit pectin.
Stir the pectin and smash up those whole raspberries with your spoon.
Heat to a boil and stir, stir, stir.
Add in the sugar
Stir until dissolved.
Bring the raspberry mixture back to a boil for a minute…
Then remove off of the heat. You know I swiped a taste… once it cooled of course.
Pour the jam into a clean jar and refrigerate until chilled. About 4 hours.
I could literally eat this jam with a spoon.
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.
Easy Skillet Raspberry Jam
- 3 cups fresh raspberries, divided
- 2 tablespoons lemon juice
- 1 tablespoon fruit pectin
- 1 cup sugar
- 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.
- Squeeze half of a lemon into the strainer to catch the seeds. Stir and pour the raspberry puree into a 10 inch skillet.
- Add in the remaining 1/2 cup of raspberries and and the tablespoon of fruit pectin. Stir and break up the berries.
- Bring to a boil and add in the sugar. Stir until dissolved. Bring the raspberry mixture to a boil for one minute, stirring often.
- 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.
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