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.
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!
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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Gotta love an easy recipe like this!!
Love!!! And wish I had some to slather on some toast right now 🙂
I am SO into this jam. I’m already making delicious PB&J plans with this recipe!
So funny I used to be strictly grape too. My kids prefer raspberry, I found out what I was missing! This looks great!
Can you do this with any berry? like strawberry?
I bet you could! I think I’ll try it soon 🙂
The P and the J are my favorite food lovers and I’m obsessed with your easy peasy J recipe! I’ve come to the conclusion that there’s just no fighting my peanut butter obsession, so I’m going to have to whip out both of these recipes. You know, to yin the yang. Twist my arm 😉 LOVE everything you’ve got going on here!!!
Thanks Julia! From one p and j lover to another <3
Absolutely beautiful! Warm toast and peanut butter with this jam – I bet that is out of this world delicious.
this raspberry jam looks SO easy, I love it! I’m partial to Hero raspberry, but given this recipe I might just have to whip up some myself 🙂
i am so going to be making this as soon as fruit comes in season.
thank you for sharing the recipe!
I always crave peanut butter & jelly sandwiches in the Spring…this gives me a great excuse to eat them multiple times a day! YUM!
Me too! It’s my favorite go to lunch… and breakfast 😉
Can you use frozen berries? How would you change the recipe? Thanks!
Hi Cari Ann! It’s hard for me to say. I would imagine that if you thawed the berries first you could! If you decide to give it a whirl let me know how it works for you 🙂
Jealous that you have fresh raspberries already. This recipe reminds me of summer in a jar.
I’m super looking forward to fresh raspberries and I can’t wait to try this. I’m a canner, big time, but I want a quick fix of raspberry jam from time to time, too!
My boyfriend goes nuts for his mothers signature strawberry jam. I wonder if I can sneak this in to get him to try something new! 😀 Yeahhhh sping
I’d spoon this into my mouth, directly. So tart and perfect!
Yummy. This will go great for me on some spelt toast.
Fantastic recipe idea.
I just picked 10 lbs of raspberries. I ‘ve already made 15 containers of raspberry and peach freezer jam and I took out a lot of the seeds this year. I still have this big pickings to deal with and I like your puree idea. Can I freeze this jam as well?
Hi Margaret! I haven’t tried to freeze it, but I don’t see why not.