Best Quick Raspberry Jam Recipes

Quick Raspberry Jam image

Provided by Martha Stewart

Number Of Ingredients 4

4 cups fresh raspberries
1 cup sugar
1 tablespoon fresh lemon juice
Kosher salt

Steps:

In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.

Whipped Ricotta Toast with Quick Peach-Raspberry Jam image

Provided by Bobby Flay

Categories dessert

Time 4h

Yield 4 to 8 servings

Number Of Ingredients 10

2 pounds very ripe peaches, peeled and coarsely chopped
1/2 to 3/4 cup granulated sugar
Juice of 1/2 lemon
1 pint raspberries
1 1/4 cups fresh ricotta, drained
2 tablespoons heavy cream, cold
1 tablespoon granulated sugar
1 teaspoon finely grated lemon zest
Eight 1-inch-thick slices day-old brioche, toasted
Honey, for drizzling

Steps:

For the jam: Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.
Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.
For the toast: Combine the ricotta, cream, sugar and lemon zest in a bowl and whisk until light and creamy.
Slice the toasts on the diagonal and add a dollop of the whipped ricotta to each piece; use the back of a spoon to smear the ricotta across the toast, making a little trough and leaving a big mound on one end. Spoon some of the jam into the trough and drizzle with honey. Serve immediately.

Nif's Quick Raspberry Mint Jam image

Provided by Nif_H

Time 9m

Yield 1 1/2 cups

Number Of Ingredients 3

1 1/2 cups fresh raspberries
1 1/4 cups sugar
1 -2 tablespoon of fresh mint, chopped

Steps:

In a large pot, mash raspberries with a potato masher. Stirring, bring to a boil for 1 minute. Add sugar and, stirring, bring to a boil for 3 minutes. Remove from heat.
Let sit for 10 minutes and add 1 tablespoon chopped mint. Again, let sit to cool for 10 minutes. Taste and add more mint if desired. I didn't add any more mint.
Pour into airtight container and store in the fridge. I didn't use a sterilized jar because I know it won't last long!

Nutrition Facts : Calories 710.6, Fat 0.8, Sodium 4, Carbohydrate 181.6, Fiber 8.2, Sugar 171.8, Protein 1.6