Raspberry Jam is sweet and sultry, the personification of summertime's bounty. You'll be grateful you canned it come December!
Summer is in full swing when raspberries arrive in my neck of the woods, and the smell of raspberries, sugar, and a touch of lemon simmering away on the stove is one of my favorite parts of the season.
When seeded, I find raspberry jam to be a very versatile jam for baking as well, as it makes for an excellent layer in a fluffy white cake or filling for a thumbprint cookie - but, on its own, I prefer the bit of crunch that comes from leaving the seeds in.
One of my favorite variations is Raspberry Chambord Jam, in which I simply add about a fourth a cup of Chambord to the pot with the rest of the ingredients. It may take just a bit longer to thicken, but the resulting flavor is worth the extra wait.
Don't forget, it's still rhubarb and strawberry season in some parts of the country, and I bet you'd love my Strawberry Rhubarb Jam Recipe too!
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