When it comes to easy snacks that have a wildly delicious and decadent payoff, for me, it’s tough to beat butter and jam on a piece of toast.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
This jam has got it going on, folks. Sweet, tart raspberries and rich chocolate are a natural pair. This refrigerator jam only requires about 30 minutes of active work before cooling, transferring to jars, and chilling overnight until it’s thickened.
And while you can keep it all for yourself, it also makes such a sweet gift. Bonus: This recipe was adapted for kids to make. If you’re looking for the answer to “What the heck can my child realistically make and gift to family?” this is it.
Instead of doling out the jam into one or two larger containers, spread the love—and the jam—between a few smaller jars, such as 4-ounce glass jars with tight-sealing lids. Tie a bow on it, and you and your young chef are ready to delight friends and family with something homemade and delicious.
You can recommend they swipe it on toast, dollop it over ice cream, or even use it in thumbprint cookies.
Makes 2½ cups
- 3¼ cups (1 pound) fresh or frozen raspberries (thawed if frozen)
- 1½ cups (10½ ounces) sugar
- 1½ teaspoons lemon juice, squeezed from ½ lemon
- ⅓ cup (2 ounces) bittersweet or semisweet chocolate chips
- Place 2 small plates in freezer to chill. In large saucepan, use rubber spatula to stir raspberries, sugar, and lemon juice until combined.
- Place saucepan over medium heat and cook until juice begins to bubble at edges of saucepan, about 3 minutes. Continue to cook, stirring often with rubber spatula, until raspberries have broken down and released their juice, about 5 minutes.
- Carefully add chocolate chips. Slowly whisk until completely melted, about 30 seconds (ask an adult for help—mixture will be VERY hot. If you whisk too fast, it could splatter). Cook, carefully stirring often with rubber spatula, until mixture has thickened, about 5 minutes. Turn off heat and slide saucepan to cool burner. Let cool for 2 minutes.
- Remove 1 plate from freezer. Carefully spoon small amount of jam onto chilled plate (jam mixture will be VERY hot). Return plate to freezer for 2 minutes.
- Remove plate from freezer. Drag your finger through jam on plate. If your finger leaves distinct trail that doesn’t close up, jam is done! If jam is still runny, return saucepan of jam to medium heat and cook for 2 to 3 more minutes, then repeat test with second chilled plate.
- Let jam cool in saucepan for 15 minutes. Use ladle to transfer cooled jam to glass jars or other airtight container (ask an adult for help). Let jam cool completely, about 30 minutes. Place lids on jars or container. Refrigerate jam until thickened and firm, 12 to 24 hours. Serve. (Jam can be refrigerated for up to 2 months.)
You can find that recipe and many more delicious DIY goodies that are perfect for kids 8 and up to make in The Complete DIY Cookbook for Young Chefs.
The Complete DIY Cookbook for Young ChefsCreative yet attainable recipes will empower kids to rock the kitchen—and have fun doing it.
Hey! Did you know ATK Kids has its very own YouTube channel? Subscribe now and watch great, funny, silly, and delicious cooking videos for the whole family.