Raspberry Season Is On (and a 10-Minute Refrigerator Jam)

The raspberry rows waited all year for these three hot weeks, and they are producing. We’re picking every other morning, and pints go fast — if you want some, send us a note and we’ll set them aside on picking day.

When the kitchen bowl overflows, this is what happens to the extras. No canning equipment, no pectin — just a small jar of jam that tastes like July and keeps two weeks in the fridge (it never lasts that long).

Small-Batch Raspberry Refrigerator Jam

You need:

• 2 cups raspberries
• 3/4 cup sugar
• 1 tablespoon lemon juice

Do this:

1. Everything in a wide saucepan over medium heat.
2. Mash gently as it warms. Let it bubble, stirring often, 8–10 minutes, until it thickens enough that a spoon dragged across the pan leaves a brief trail.
3. Pour into a clean jar, cool on the counter, then refrigerate.

That’s it. Spoon it over sourdough toast with butter — ideally this sourdough — and you’ve eaten the farmstead’s whole July in one bite.

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