Raspberry Jam With Framboise

Raspberry Jam With Framboise Recipe

Cooking raspberries with framboise lambic, a raspberry beer, gives the raspberry jam a nice tangy quality. During the summer, when fresh raspberries are inexpensive, I make the jam with fresh berries. I make it at other times of the year with frozen raspberries.–Mindy Segal and Kate Leahy

LC What Folks Are Saying About This Recipe Note

“Just the right balance of tangy and sweet.” “Interesting with quite a bit of depth.” “Very easy to make and not a big production.” “Lusciously thick, ruby red, and sweet tart with a hint of maltiness from the raspberry lambic.” “Perfect.” That’s what folks are saying about this raspberry jam recipe with framboise from Cookie Love, which is hands down one of our favorite cookbooks of the year.

Raspberry Jam With Framboise Recipe

  • Quick Glance
  • 45 M
  • 45 M
  • Makes about 1 1/2 cups

Ingredients

  • 12 ounces fresh or frozen, unthawed raspberries
  • 1 (12-ounce) bottle framboise lambic
  • 1/2 cup granulated sugar

Directions

  • 1. Combine the raspberries, lambic, and sugar in a bowl. If using frozen raspberries, let the mixture sit at room temperature for 2 hours. If using fresh fruit, cover and refrigerate overnight.
  • 2. In a high-sided, heavy pot, heat the mixture over medium-high heat until the lambic starts to boil and foam, about 4 minutes. You want to stir the pot to prevent the lambic from boiling over. Lower the heat to medium or medium-low and keep the jam at a gentle simmer and cook until most of the liquid has evaporated and the jam is thick enough to coat a spoon, 20 to 40 minutes, depending on the size pan you use. (The bigger the pan, the shorter the time.)
  • 3. Remove the pan from the heat and let cool to room temperature. The jam will thicken slightly as it cools. Transfer to a resealable container with a tight-fitting lid and stash in the fridge for up to 2 months.
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Recipe Testers Reviews

I used to think making jam was complicated and, well, a process. Not anymore. This raspberry jam recipe has converted me. I used frozen berries, so after a short rest on the counter, I had jam in about 45 minutes! And what's better is that this recipe makes a little over a cup and there's no canning involved (I'm terrified of canning). And it's so good! I thought the jam was too tart when I tasted it warm, but after it cooled, it was just the right balance of tangy and sweet.

This raspberry jam recipe is so easy and tastes interesting with quite a bit of depth. The hardest part is waiting overnight before cooking. The best part is the smell that permeated the house. I made this twice. The timing is accurate but really depends on how large a pot. When I used a really large pot the first time, it took closer to 20 minutes. The second time, I used a smaller pot, and it was closer to 30 minutes.

This raspberry jam is so good! I put it on everything—ice cream, yogurt, peanut butter, pancakes, and yes, spoonfuls from the jar. And it was very easy to make and not a big production like some jams. I filled 2 little pretty jars—about 1 1/2 cups. It's a perfect amount to keep in the refrigerator. When I went into the store looking for this lambic beer, the product manager looked it up and explained how it is traditionally brewed in Belgium and has a different fermentation method. They didn't carry framboise (raspberry), but they did carry fraise (strawberry), so I bought that and it worked well. I was very excited that they had it. I mixed the frozen raspberries (also very convenient) with the sugar and beer and let it sit for 2 hours. It then took about 40 minutes on the stove to thicken up. The raspberry jam was still runny at that point but thickened more when it cooled. This would definitely make a nice hostess gift!

This raspberry jam recipe is so delicious! And easy! And 3 ingredients! Who knew that dumping lambic, raspberries, and sugar into a bowl could yield such a beautiful flavor? I made no alterations ,and I found the jam perfect—nice and tangy, not overly sweet, and with a smart sweet-to-tart balance. This will go with everything from my morning toast to my cheese/charcuterie boards. To get the "coat a spoon" consistency, I had to simmer my jam for about 35 minutes.

What a unique and clever jam idea. Fresh raspberries are plentiful and at their peak this time of year, and I just can't get enough of them! I was excited to use them in this tasty jam recipe so that their sweetness could be preserved. I had never seen framboise lambic beer before, but there it was, right in my liquor store. Such a refreshing warm-weather beer; I'll be buying it again just to drink on its own. I used fresh raspberries for the recipe and allowed them to sit in the fridge overnight in the beer and sugar mixture before cooking. Once I started cooking the jam, it only took mine about 20 minutes to cook until thickened. The results were a simple, sweet jam with a touch of tang from the beer. I put it in a Ball jar and am very excited to enjoy it over the next couple of months...if it lasts that long. (This would be a great idea for a brunch-inspired dish; spread a piece of toasted bread or even an English muffin or crumpet with some ricotta cheese and then some jam...I would serve it alongside a glass of bubbly...mmmmm.)

Fresh lambic fresh berries some sugar
Bright jammy and saucy with patience
Spread dolloped stirred drizzle sparsely
Near a pint to share or savor in private

This raspberry jam recipes makes almost more of a dessert sauce than a traditional jam. While it does thicken as you evaporate the lambic and reduce the berry juices, it doesn't finish up the way you might expect with a thick set, though you could boil it down much further. I stopped just at the spoon-coating stage, wanting to retain the freshness of flavor. This recipe is flexible enough that you can treat it gently or with more aggressive heat. I kept the heat set to about 225°F, which normally sets fruit jams, then finally took it up to 250°F for 10 to 15 minutes. I've never added so much liquid to fruit jam before and was skeptical that it would reduce, but it did eventually thicken. At the end, it took an hour to thicken, and it delivered nearly a pint of jam. The sweetness level was just right for a jammy sauce that could go with scones, on toast, or over ice cream, though I actually liked it best alongside a savory charcuterie board with meats and cheese or with a bit of cream cheese on thin lavash. I would only make this with really lovely fresh berries since the lambic itself is a bit special and preciously priced. I like small-batch recipes. It only takes 5 minutes of prep the night before. I used a tall, heavy pot, so splatter was no issue. I used a Belgian lambic (a 12.7-ounce bottle left just enough for a taste for the cook).

This raspberry jam was lusciously thick, ruby red, and sweet-tart with a hint of maltiness from the raspberry lambic. I enjoyed it on buttered toast and as part of a rocking peanut butter sandwich with natural peanut butter on whole-wheat bread. On a side note, I have now discovered my new favorite libation. I am so glad I could only find a large bottle that was way more than I needed for the jam. I’m sure I’ll find a use for it (rummaging in the cabinet for a glass). I made half the recipe after I realized I only had half the raspberries I needed. My raspberries were very tart, as frozen raspberries usually are. The jam was a bit on the tart side, but I enjoyed it. My husband would have preferred a bit more sugar but only a touch. My jam was very thick, and I ended up with less jam than the recipe specified. I think I cooked it just a bit too long, though I didn’t mind the thicker jam. Medium-low was too low to maintain a simmer on my stove. I had to keep adjusting the heat to make sure the jam was bubbling but not too furiously.

Comments

    1. Sure, Tresna. Lambic is a style of beer brewed in parts of Belgium that adds whole fruit to the beer mixture after fermentaion begins. Framboise (raspberry) lambic is quite common, as is kriek (cherry) and cassis (black current) and peche (peach). The fruit flavor can vary from super subtle to quite intense, depending on the brewery, but one commonality these beers all share is that any malty or hoppy characteristics tend to be subdued to let some measure of fruit flavor come through. Though they’re not nearly as common as regular beer, we’ve seen a small selection of lambics sold here in the states at just about every place that sells beer aside from your corner grocery store. Good luck!

  1. This looks great, but what temperature would one use if one were using an instant read thermometer? I am uncomfortable with “cook until it is thick enough to coat the back of a spoon”. It really means nothing to me, even though I have used it when making my curds (I find myself cooking by time when I see this instruction in a recipe) Thank you.

    1. Hey Steve, we always go by 220°F. (By way of explanation, jam should be set at 8° above boiling water, so the 220° is for sea level. If at a high altitude, you may need to adjust slightly.)

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