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14
PREP TIME
10 min
Makes
5 1-cup jars
Raspberry freezer jam. Photo, John Cullen.
This classic recipe bursts with berry freshness. It's so delicious, you'll want to eat it right out of the jar.
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.
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.
