Raspberry Jam with Framboise

This raspberry jam with framboise is incredibly easy to make, requires only 3 ingredients and less than an hour of your time, and doesn’t require canning. And it’s equally stunning whether you use fresh or frozen raspberries, meaning you can have a stash of sweetly tart, slightly boozy jam in your fridge yearround.

A pot of raspberry jam with framboise being added to it.

Raspberry Jam with Framboise

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

In a high-sided, heavy pot, heat the mixture over medium-high heat until the lambic starts to boil and foam, about 4 minutes, occasionally stirring to prevent the lambic from boiling over.

Reduce the heat to medium or medium-low and keep the jam at a gentle simmer until most of the liquid has evaporated and the jam is thick enough to coat the back of a spoon, 20 to 40 minutes, depending on the size pan you use.

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. Originally published July 6, 2015

Tester tip: Keep watch on the jam. The wider the pan, the shorter the time it will need over the heat.
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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 a little too tart when I tasted it warm, but after it cooled, it was just the right balance of tangy and sweet.

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!


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  1. I plan on trying this recipe but you should really change the title. It reads like ‘raspberry jam with raspberry’

  2. 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.)

    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!

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