I have a confession to make. For the longest time, I had no idea how to make jam. I attempted to make it a few times, each resulting in a few disasters in the kitchen. One time, I cooked the jam for way too long, and it ended up looking more like a fruit jelly than jam! I felt pretty embarrassed (and a bit defeated) as I spooned all of that jam directly into the trash.
Over time, I have slowly gotten better at making jam, and now I am obsessed with making it. The whole process takes less than 15 minutes and then you have delicious jam to slather on toast, waffles, and more. The only bad part? Once you start making your own jam, you will never want to buy jam from the store ever again. It’s the sad but honest truth.
Raspberry jam is by far my favorite, and I wanted to mix it up with a twist. For this recipe, I threw a few star anise in, and I think it really spices up the jam! Star anise has such a strong flavor profile, and it helps tone down the sweetness of the raspberries.
I honestly think this might be my go-to recipe for raspberry jam going forward. You might also enjoy pairing this jam with my strawberry basil scone recipe. If you do give this jam a try, let me know in the comments below what you think!Print
This raspberry star anise jam takes only fifteen minutes to make, and it’s a delicious twist on a classic recipe!
- 2 cups fresh raspberries (304 g)
- 1 cup granulated sugar (200 g)
- Juice of half of lemon (12 g)
- 5 star anise (7 g)
- In a medium pot, combine raspberries, granulated sugar, lemon juice, and star anise.
- Heat mixture over high heat, stirring constantly with a heat-proof spatula.
- Once the mixture starts to bubble up along the sides of the pot, reduce the heat to medium.
- Cook the mixture for 10-12 minutes, or until you start to feel it thicken. Once you start to notice the jam sticking to the bottom of the pot, you will know that it’s done.
- Remove pot from heat and transfer the jam to a heat-proof container. Remove the star anise pods, and be sure to seal the container tightly to prolong the shelf life of the jam.
- Be careful not to overcook the jam or it will set too hard! Remember that the jam will continue to cook once you take it off the heat, so you just want to remove it once it starts to thicken.
- I always like to make my jam in smaller amounts so that it doesn’t spoil. You can even cut this recipe in half if you want to make less jam overall.
- The jam does have seeds in it because of the raspberries. If you prefer your jam without seeds, you can deseed the raspberries by straining them through a sieve. Personally, I love the texture and flavor of a jam with seeds, though!
Keywords: raspberry star anise jam