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.
Raspberry Jam With Framboise
- Quick Glance
- Quick Glance
- 45 M
- 45 M
- Makes about 1 1/2 cups
IngredientsEmail Grocery List
☞ TESTER TIP: Keep watch on the jam. The wider the pan, the shorter the time it will need over the heat.
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!
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 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 to be 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 and charcuterie boards.
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. The results were a simple, sweet jam with a touch of tang from the beer.
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. 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. Mmmm.
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. 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.
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.
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'm so glad I could only find a large bottle of lambic 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 think I cooked it just a bit too long, I had to keep adjusting the heat to make sure the jam was bubbling but not too furiously, though I didn’t mind the thicker jam.