Raspberry & Lime Jam Bars
Buttery jam bars with a bright raspberry lime jam filling
I’ll be honest, I’ve never really been a jam person. Maybe it’s because I didn’t grow up with it at the table or as something we regularly had in the fridge. Naturally, it’s not something I’ve made often either. I always assumed jams were far too sweet to incorporate into desserts, and definitely not my preferred topping on toast in the morning.
That started to change when I made an orange marmalade for my Orange Sacher Torte a couple of months ago. It completely shifted my perspective. While homemade jam is still sweet, it has so much more depth, flavour, and nuance than anything store-bought.
This raspberry jam is incredibly simple to put together. Since I’m making it specifically for these bars, I don’t worry about bringing it to a precise temperature or going through the full canning process. The addition of lime cuts through the sweetness and complements the raspberries beautifully, adding just the right amount of brightness.
Raspberry & Lime Jam
It’s best to prepare this jam at least 1 day ahead to allow it to fully set before using. Unsealed, it will keep in the fridge for up to 1 month.
Ingredients
300g frozen raspberries
180g sugar
Zest and juice of 1 lime
Pinch of fine sea salt
Instructions
Add raspberries to a large pan. Add lime zest and juice, then the sugar. Stir to combine.
Place over high heat and bring to a boil. It will bubble a lot, this is normal.
Continue cooking on high heat, stirring occasionally and scraping the bottom to prevent sticking.
After about 40–45 minutes, the jam will thicken noticeably and look glossy.
Test by placing a small amount on a plate, if it holds together and doesn’t run, it’s ready
Remove from heat and let cool. It will thicken further as it sets.
