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
- Quick Glance
- 45 M
- 45 M
- Makes about 1 1/2 cups
- 12 ounces fresh or frozen, unthawed raspberries
- 1 (12-ounce) bottle framboise lambic
- 1/2 cup granulated sugar
- 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.