Raspberry Skillet Jam

Berries are my favorite fruits so I love when they are in season. What better way to use fresh berries than to make this easy raspberry skillet jam! One of the highlights of this recipe, besides being made in a skillet, is that I didn’t have to use pectin. I searched the internet to find a way to make jam congeal without pectin and stumbled upon these two recipes here and here. I did somewhat of a mash-up between the two recipes to come up with the recipe below. One of the facts I learned while researching this recipe was that lemon rind naturally has pectin in it. Who knew? I didn’t. LOL!

If you are not a fan of raspberries, you can definitely use strawberries since they are in season now. Whatever berry you decide to use, I’m sure your jam will turn out great!

Raspberry Skillet Jam

Rinse your berries then place them in your skillet. Add the sugar and lemon juice. On medium-high heat cook the berries, sugar and lemon juice until they reach a boil, about 5 minutes. While cooking mash the berries with your potato masher or large fork. Once the mixture begins to boil reduce the heat to medium heat, add the lemon rind and cook until the mixture begins to thicken, about 15 minutes stirring the entire time. Once the thickening occurs, remove from the heat then immediately at to your clean jar. Seal the jar, then refrigerate until set. Enjoy!