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
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
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!