Easy Raspberry Jam (No Pectin) 😋🍓🫐This jam can be stored in the freezer for up to 1 year. Once opened, keep in the refrigerator and consume within 4 weeks. It can also be processed in a boiling water bath for shelf stability. Please check out www.fda.gov for tips on how to process and can your food safely. 🧊For freezer jam, leave a 1/2-inch space on top for room to expand. Allow jam to cool at room temperature for 24 hours before placing in the freezer or refrigerator. For boiling water bath

Freeze and Bake Raspberry Thumbprint Sugar Cookies:Raspberry Jam (this is more jam than needed)Ingredients:- 12 oz bag frozen raspberries (about 2 cups)- 1/4 cup sugar (adjust to taste if you prefer a sweeter jam)- 1/4 cup cornstarchInstructions:1. In a saucepan over medium heat, add the frozen raspberries and let them heat for a few minutes, stirring constantly.2. Once the raspberries are heated, add the sugar while continuing to stir.3. Bring the mixture to a boil, then stir in the cornstarch.

Raspberry Jam Crumble Cookies | Buttery, Fruity & Bakery-Worthy 🍓🍪 These are like a little jam tart in cookie form — soft, crumbly, and filled with sweet raspberry jam. They melt in your mouth and look like they came from a fancy bakery! Ingredients: 1 cup unsalted butter, softened ½ cup sugar 1 large egg 1 tsp vanilla extract 2¼ cups all-purpose flour ¼ tsp salt ½ cup raspberry jam (or your favorite berry jam) Powdered sugar (for dusting, optional) Instructions: Preheat oven to 350°F and line