Raspberry Jam

1. 1

   In a medium saucepan, stir to combine 2 cups raspberries, lemon juice, sugar, cornstarch, and salt.

2. 2

   Simmer over medium-low heat until berries have begun to break down and become juicy, about 5 minutes.

3. 3

   Strain raspberry mixture through a fine sieve into a clean medium saucepan; discard solids.

4. 4

   Add remaining 1 1/2 cups raspberries to saucepan, and return to a simmer over medium heat.

5. 5

   Cook until raspberries have broken down and jam has thickened enough to coat the back of a wooden spoon, about 10 minutes.

6. 6

   Transfer jam to a small bowl.

7. 7

   Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming; refrigerate for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.