This recipe makes a small batch of raspberry jam, perfect for layering in a Princess Cake, using in a Bakewell Tart, or spreading on your morning toast. It’s easily scaled up if you want to make a larger amount for keeping in the refrigerator or freezer.
In a medium pot, combine all of the ingredients. Toss to coat the fruit in the sugar. Set the mixture aside to rest at room temperature for 30 minutes, stirring from time to time. By the end of this process (called maceration), the fruit should have released some juices.
Set the pot over medium-high heat, bring to a boil, and then turn the heat to a simmer. Cook, stirring frequently to prevent scorching, until the mixture reaches at least 216°F when measured with a digital thermometer.
Transfer the jam to a jar or heat-safe container and allow it to cool to room temperature. Cover and transfer the jam to the refrigerator to firm up completely.
Store the raspberry jam in the refrigerator for up to 10 days; freeze for up to 3 months.
If your raspberry jam is too thick to spread over a cake or tart layer, add hot water, 1/2 teaspoon at a time, until it reaches the proper consistency.
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