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Make the most of summer’s sweetest fruits with homemade refrigerator jam. It’s quick, easy, and perfect for spreading on toast, swirling into yogurt, or sharing with friends and family. Learn how to make a batch in just a few easy steps.
Ingredients:
4 cups raspberries, hulled and roughly chopped
1 cup granulated sugar
Pinch kosher salt
1 tablespoon fresh mint, minced
1 tablespoon fresh lemon juice
Sister Schubert’s® Parker House Style Yeast Rolls, for serving
Method:
Combine raspberries, sugar, salt, mint and lemon juice in large, heavy-bottom pot over medium heat. Place several small plates in freezer.
Bring to boil, reduce heat and simmer until thickened, 60 to 90 minutes.
Crush raspberries to desired texture with back of spoon.
Remove one plate from freezer. Spoon about a teaspoon of jam onto plate and swirl around. If jam runs around plate, cook for additional 5 minutes and try again with new plate. When jam holds its shape, it is ready.
Remove from heat and transfer to jars. When cooled to room temperature, seal jars and store in refrigerator for up to 2 weeks.
Enjoy on top of Sister Schubert’s® Parker House Style Yeast Rolls, bread, biscuits, desserts, and sandwiches.
Dos and Don’ts / Things to Note
Refrigerator jam requires no pectin and uses significantly less sugar than traditional jams
Start with fresh, in-season fruit
Infuse jam with your favorite herbs and spices
Use frozen plate test to determine if jam will set
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