This quick jam comes together in about 15 minutes. It’s a loose jam compared to what you’re probably used to. The raspberry shines without making your lips pucker. Make it the night before, serve the next morning, or store for up to 3 weeks in the fridge. Just do it. (No jam making, canning experience required.)
- 1 1/2 c. raspberries, heaping
- 1/4 c. pure cane sugar, scant
- 1/4 tsp. lemon zest
- 1/4 tsp. lemon juice
- For complete instructions, head over to The Kitchn.