- Crush berries with a potato masher. You should have about 4 cups. Combine sugar and pectin in a large bowl. Stir in zest. Stir berries into sugar mixture until very well combined. Let stand 3 min, then stir again very well. Ladle into 5 clean 1-cup jars. Leave 1/2-in. headspace from rim. Wipe rims clean, then apply lids tightly. Let stand 30 min. Jam will be very softly set. Use right away or transfer jars to the freezer for storage. Jam keeps well, frozen, for up to 1 year. To use, simply thaw a jar. Once opened, store in the fridge.
Freezer-jam pectin is different from liquid or regular pectin, and it’s crucial for this recipe. Look for it at the hardware store.
Spiced: Stir 1/4 tsp each cinnamon and pepper and 1 tsp vanilla in with raspberries.
Spiked: Stir 2 tbsp amaretto or Grand Marnier in with raspberries.
Mixed Berry: Substitute strawberries for half of the raspberries.
3 ways to use it
Salty-Sweet Grilled Cheese: Spread 1 slice of bread with raspberry jam. Top with thick slices of aged white cheddar and another slice of bread. Butter the outsides and season with pepper. Grill in a medium frying pan set over medium, turning once, until cheese melts.
Creamy Raspberry Danish: Roll out a 225-g piece of frozen puff pastry to 8 in. by 13 in. Cut into 12 triangles. Whisk 1 egg with 1 cup mascarpone. Spread some onto each triangle, leaving a 1/2-in. border. Top each with about 1 tbsp raspberry jam. Bake at 400F for 15 to 20 min or until golden.
Raspberry Vinaigrette: Whisk 1/4 cup jam with 2 tbsp water, 2 tbsp red-wine vinegar and lots of pepper. Whisk in 1/4 cup extra-virgin olive oil. Drizzle over a salad of baby spinach, toasted pecans and crumbled goat cheese.