I made this jam using golden raspberries that my youngest daughter and I picked ourselves at a nearby farm earlier this week. You might also find golden raspberries at local Farmers' Markets and specialty grocers. If you can't find golden raspberries, don't fret! While the color and flavor of the golden raspberries make for a special and unique jam, you can also make this recipe using red raspberries.
The ingredients are so incredibly easy, you'll be able to make this jam on a moment's notice from now on. All you have to do is weigh your raspberries and use the same weight of sugar. A half pound of raspberries and sugar make one 8 oz. jar. All you do is heat the berries and sugar until the sugar dissolves, boil and stir for 5-7 minutes, then pour it into a clean jar. That's it! I'm telling you, it's that easy!
{Super Easy} Golden Raspberry Jam
1/2 pound raspberries
1/2 pound sugar
In a medium, non-reactive saucepan, heat raspberries and sugar, stirring until sugar is dissolved.
Bring jam to a boil and stir continuously for 5-7 minutes, testing for gel set** after the first 5 minutes.
Ladle jam into a clean jar and let cool before storing in the refrigerator.
Jam will keep in the refrigerator for two weeks, but I bet it won't last that long!
Keep jam in the freezer for longer storage.
+If you don't get the "wrinkle," boil the jam for another 2 minutes and test again.
+Don't worry if you can't get the jam to set the second or third time. Just give up. LOL. No seriously... your jam will just be a little softer. I promise it will taste just wonderful whether it's too runny or too thick. Who cares? It's homemade gourmet jam! You'll love it just the same.
Serving ideas:
+On toast, crackers or french bread with a slather of Brie ...
+On plain or vanilla yogurt ...
A special little shout out and thank you to Tracy from Sugarcrafter with whom I consulted about modifying existing jam recipes. If you haven't already visited Tracy's site, it's a must for all your seasonal sweet tooth needs. She's already in full swing fall mode with amazing pumpkin recipes, like her Pumpkin Baked Alaska. Oh my.
Ladle jam into a clean jar and let cool before storing in the refrigerator.
Jam will keep in the refrigerator for two weeks, but I bet it won't last that long!
Keep jam in the freezer for longer storage.
**How do you test for gel set?
+Put a small plate in the freezer for 2 minutes.
+After boiling the jam for 5 minutes, remove the plate from the freezer and spoon a small amount of jam onto the plate.
+Return to the freezer for 2 more minutes.
+Remove from freezer and push the little puddle of jam with your finger. If the jam is set, you the jam will "wrinkle" in front of where you pushed. See the wrinkles in my photo? No? Well, they're there on the side there to the right of my finger where the jam is light in color...
+Put a small plate in the freezer for 2 minutes.
+After boiling the jam for 5 minutes, remove the plate from the freezer and spoon a small amount of jam onto the plate.
+Return to the freezer for 2 more minutes.
+Remove from freezer and push the little puddle of jam with your finger. If the jam is set, you the jam will "wrinkle" in front of where you pushed. See the wrinkles in my photo? No? Well, they're there on the side there to the right of my finger where the jam is light in color...
My jam set properly. :)
+If you don't get the "wrinkle," boil the jam for another 2 minutes and test again.
+Don't worry if you can't get the jam to set the second or third time. Just give up. LOL. No seriously... your jam will just be a little softer. I promise it will taste just wonderful whether it's too runny or too thick. Who cares? It's homemade gourmet jam! You'll love it just the same.
Serving ideas:
+On toast, crackers or french bread with a slather of Brie ...
+On plain or vanilla yogurt ...
+Use as a condiment on a turkey sandwich ...
What are you waiting for? Head to a farm or farmers market near you, get a hold of some raspberries and make some jam this weekend!
Enjoy! :)
Isn't that gorgeous?
What are you waiting for? Head to a farm or farmers market near you, get a hold of some raspberries and make some jam this weekend!
Enjoy! :)
A special little shout out and thank you to Tracy from Sugarcrafter with whom I consulted about modifying existing jam recipes. If you haven't already visited Tracy's site, it's a must for all your seasonal sweet tooth needs. She's already in full swing fall mode with amazing pumpkin recipes, like her Pumpkin Baked Alaska. Oh my.
So who's making {super easy} golden raspberry jam this weekend?
You know you want to! =)
Oh, that looks so yummy! terrific job! Wish I could sop by for tea & toast!
ReplyDeleteHoly cow - I could do that!
ReplyDeleteWould it work with strawberries, do you think? Nobody in my house likes raspberries except the hubby.
Gina, I wish you could stop by for tea and toast, too! :)
ReplyDeleteLori, yes you could definitely do this! Strawberries would be a slightly different ratio of fruit to sugar because they're not as tart as raspberries and I think they have less pectin than the raspberries. Try 2 cups sliced strawberries, 1 1/2 cups sugar and 1 tablespoon lemon juice. Mash the berries a bit in the pot to get them to release their juices and help them break down and soften up.
I don't see golden raspberries often, but happened to find them today in the market. I imagine that this jam would be incredibly tasty! Thank you for stopping by my blog and leaving such a nice comment. Happy canning/jamming!
ReplyDeleteLove it... Especially the fact that you do it how my grandma did no pectin or extra stuff, just fruit and sugar.
ReplyDeleteI've never cared much for rasberry's but you make it look delicious! Do the golden taste any different from regular red?
ReplyDeletebunkycooks, thank you for the return visit! :)
ReplyDeleteThe golden raspberries are a treat with a honey sweet, mellow raspberry flavor.
polwig, although everything I've read says that commercial pectin is natural, I still prefer making things from more simple ingredients. As much as possible, anyway.
Brandy, I think the golden raspberries are sweeter and more mellow than red raspberries.
Hmm, I'm thinking super easy is still super difficult...for me anyway!
ReplyDeleteIt looks wonderful, Christine :). And your photos look so professional! Love the time and care you take to share the steps.
OMG, I've been under a rock, clearlyQ I had no idea there were other varieties of raspberries other than, well, red raspberries! That looks so good!
ReplyDelete*joins KMont under the rock*
ReplyDeleteGolden raspberries... *stares*
LOL, glad that I'm not the only one who has never seen golden raspberry ^_^; Does it taste the same?
ReplyDeleteand this is seriously an awesome recipe :P Just too bad I don't eat jam :(
Amy, it is super easy and you could make this no problem. Seriously... what's so difficult about cooking berries and sugar?
ReplyDeleteKMont, clearly you live under a rock. :P
orannia,
*tosses bread and jam to friends living under rocks*
nath, you, too??!
The golden raspberries taste like red raspberries, but with a slightly more neutral, mellow flavor. Less tart with honey undertones.
I'm teasing you guys, though. I don't see golden raspberries at the supermarket either. I guess I'm more familiar with them because I love to visit farms and farmstands... And I like to browse garden catalogs and magazines. I'm gourmet, what can I say? ;)
About to make a spicy peach jam with jalapenos! Wish me luck! =)
*plumps up comfy rock pillows* OK so I'm on my way to see you, Ms. Gourmet! :P Save me some jams! (Don't I wish.)
ReplyDeleteKMont, you should talk, Ms. Gourmet! Those chocolate chip cookies on your food blog have been haunting me!
ReplyDeleteI'm new to golden raspberries too. I think cloudberries look a bit like these, but they aren't the same... Cloudberries are rare and expensive berries that grow in northern parts of Finland (and in northern parts all around the world).
ReplyDeleteThis sounds amazing!
ReplyDeleteJust made a batch of 5 jars of mixed Golden/Red using this method. Absolutely delicious! We're fortunate to have both in our Garden/Allotments
ReplyDelete