Saveur

Photo: Arthur Meehan

This less-involved method for freezer raspberry jam delivers a brighter fresh-fruit flavor than the cooked version. Do not alter or double the recipe, because the jam won't jell properly.

2 pints fresh raspberries
4 cups superfine sugar
1  3-oz. pouch liquid fruit pectin
3 tbsp. fresh lemon juice

1. Crush raspberries in a large bowl. Add sugar, stirring frequently until sugar dissolves, about 20 minutes.

2. Stir together fruit pectin and lemon juice in a small bowl. Add pectin mixture to berries and stir for 3 minutes.

3. Pour raspberry mixture into 6 half-pint jars, cover, and set aside at room temperature for 24 hours. Store jam in freezer. Thaw before serving; store opened jam up to 4 weeks in refrigerator.

This article was first published in Saveur in Issue #52