Summer berries are plentiful right now. Fresh jam is a fantastic way to utilize farm-fresh berries such as delicate, sweet red rasberries.

This raspberry jam recipe is quick and super easy. The natural pectin from the seeds especially of the berries makes my jam a great spreadable consistency.

Great to top mini cheesecakes with, to spread on your favorite crusty bread, to stuff between layers of flaky croissants at brunch or to spoon into the center of buttery holiday cookies, this raspberry jam recipe is sweet, and could become a family favorite recipe.

Farm-Fresh Rasberry Jam

2½ pounds farm-fresh rasberries

3 cups sugar

2 tablespoons freshly squeezed lemon juice

A pinch of kosher salt

Canning jars and accessories to make jam

Cook’s Note: The berry mixture will become quite hot. Be careful when processing your jam.

Pour your fresh rasberries into a medium-sized pot. Add the sugar, the salt and your freshly squeezed lemon juice.

Mix all the ingredients together gently. Heat your mixture over medium high heat until it comes up to a simmer.

Take the berry mixture off the heat, pouring it into a heatproof bowl.

Set aside the hot mixture to cool. When cooled down, cover the sweet berry mix and place into your refrigerator overnight.

The next day, pour the berry mixture back into your medium-sized pot. Cook on medium high heat for 10 minutes until thickened. Before placing it in your canning jars, skim the top of your hot jam mixture still in the pot.

Ladle your jam into your canning jars but not to the very top. You should allow ¼ of an inch of space at the top of each jar full of jam. At this point, if you are prepping your jam for lengthy shelf life, please follow the canning jar processing instructions that come along with your jars or lids. Use safety manufacturers’ guidelines to boil and process your jars of jam for long shelf life as directed on the jam jar packaging.

I simply wanted to get you started with my ingredients and steps up to the point of boiling and processing your jam jars.

After your jam is processed, following jam-making guidelines, set your jam jars aside to cool and for the jam to set up fully.

Note: I rarely use pectin when I use farm-fresh berries that are not overripe. This recipe has no artificial pectin nor artificial flavorings in it. Be safe in the kitchen when canning. Read all canning jar and lid directions while doing so.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.