(Super Easy) Golden Raspberry Jam

In a medium, non-reactive saucepan, heat raspberries and sugar, stirring until sugar is dissolved.

Bring jam to a boil and stir continuously for 5-7 minutes, testing for gel set after the first 5 minutes.

To test for gel set, spoon a small amount of jam onto a cold plate and set in freezer for a minute or two. Remove plate from freezer and run your finger through the puddle of jam. If the jam “wrinkles” as you run your finger through, it’s set! If not, continue to boil for another 2 minutes and check again for set.

Ladle the jam into a clean jar and let cool before storing in the refrigerator.

Jam will keep in the refrigerator for two weeks, longer in the freezer.

Serving Size: 1/2 tablespoon