u003cstrongu003eCan you use frozen raspberries to make this jam? u003c/strongu003e

Yes! The best part about making jam is that you can use fresh or frozen fruit. Simply use raspberries straight from the freezer and follow the recipe as written.

u003cstrongu003eHow do you know when the jam is ready? u003c/strongu003e

When I first started making jam, I struggled to know when it was ready. Keep in mind that the jam will continue to thicken up once you take it off the heat! I can usually tell that the jam is ready once it starts to stick to the bottom of the pot. You can also try putting a spoon or lid in the freezer, then dropping some of the jam on it. Run your finger or another utensil through the jam, and if it leaves a distinct trail that doesn’t fill back up, it’s ready.

u003cstrongu003eHow long will this jam last? u003c/strongu003e

Stored in an airtight container in the fridge, this jam will usually last up to two months. This time will vary, so keep an eye on it—you should toss the jam if you start seeing any mold growing on the top.

Raspberry Star Anise Jam

Description

This Raspberry Star Anise Jam takes only fifteen minutes to make, and it's a delicious twist on a classic recipe!

Ingredients

Scale

2 cups (304g) fresh raspberries
1 cup (200g) granulated sugar
Juice of half of lemon (12g)
5 (7g) star anise

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Instructions

In a medium pot, combine raspberries, granulated sugar, lemon juice, and star anise. Heat mixture over high heat, stirring constantly with a heatproof 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. To test if the jam is ready, I usually like to run my spatula along the bottom of the pot in a straight line. If it takes more than a second for the line to fill back up, the jam is usually ready. I like to err on the side of caution and take the jam off almost too early—if it's not done yet, you can always return it back to the heat.
Once ready, remove the pot from the heat and transfer the jam to a heatproof container. Remove the star anise pods, and be sure to seal the container tightly to prolong the shelf life of the jam. Let the jam cool completely at room temperature, then transfer to the fridge.
Stored properly in an airtight container, this jam will usually last for two months in the fridge.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Jam
Method: Sauté
Cuisine: American