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+ servings

Easy Skillet Raspberry Jam

Print Recipe
4 ingredients + 1 skillet = a delicious homemade raspberry jam!
Course Homemade Ingredients & Condiments
Cuisine American
Keyword breakfast, fruit, homemade, jam, jelly, lemon, raspberries, sugar
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16 servings
Calories 63
Author Laurie McNamara

Ingredients

  • 3 cups fresh raspberries divided
  • 2 tablespoons lemon juice
  • 1 tablespoon fruit pectin
  • 1 cup sugar

Instructions

  • 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.

Notes

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

Nutrition

Serving: 1tablespoon | Calories: 63kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 36mg | Fiber: 2g | Sugar: 14g | Vitamin A: 8IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg