There's nothing quite like a raspberry jam macaron during the summer. You can easily switch up the flavor combos once you master the raspberry jam filling by layering with your favorite buttercream or ganache.
I'm a summer girl at heart, so naturally, summer macarons are some of my favorites to bake!
What I love about using homemade jam as the star of raspberry macarons is that they provide a fresh bite of actual fruit.
Plus, once you master how to make raspberry jam filling, you can switch up the flavor combinations by layering with white chocolate ganache, Nutella buttercream, or cream cheese buttercream.
And if you need even more macaron filling ideas, you can grab a copy of my eBook, Flavorful Fillings, with 100+ filling recipes.
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What You'll Learn In This Recipe
- How to make raspberry jam from scratch, including a test to know if you've cooked the jam long enough.
- The reason why I like to layer jam macaron fillings with a ganache or buttercream outer ring.
- Helpful tips for storing jam filled macarons.
I've got 15 more macaron filling recipes that you can grab in a free guide sent straight to your email.
Ingredients You Need
- Raspberries: You can use either fresh or frozen raspberries, but obviously, in-season fruit is always best. You can even use mushy or older raspberries, as long as you pick out any moldy berries.
- Granulated sugar: Jam needs quite a bit of sugar, so don't be surprised by the amount.
- Water: This will keep the fruit from burning as it cooks.
- Lemon juice: To help with both the flavor and tartness of the jam.
You’ll find the full ingredient list and exact measurements in the recipe card below.
How To Make This Recipe
Step 1: Add the raspberries, granulated sugar, water, and lemon juice to a medium saucepan. Heat over medium-high heat until the mixture begins to boil.
Step 2: Lower the heat to medium and continue cooking, stirring often, until the jam thickens.
Step 3: To check if it’s ready, place a plate in the refrigerator until chilled. Spoon a small amount of jam onto the cold plate. If it sets up and thickens (like the photo shows), the jam is done cooking. If liquid runs from the jam, continue cooking a bit longer.
Step 4: Transfer the jam to a small bowl or jar and refrigerate for about 1 hour, or until fully cooled.
Expert Tips
- To help extend the life of the macarons, I like to first pipe a layer of ganache or buttercream, then add the jam in the middle. The macarons should last up to 3 days when stored in the refrigerator.
- If you notice any sugar buildup on the side of the saucepan as the jam is cooking, dip a pastry brush in cold water and brush it off. This will prevent sugar crystals from forming in the jam.
- You can make the raspberry jam filling ahead of time and store it in an airtight container in the refrigerator for up to 1 - 2 weeks.
Recipe FAQs
Keep the macarons stored in an airtight container in the fridge for up to 3 days. I always recommend letting them sit at room temperature for a bit before serving so they taste their best.
If the jam still looks thin while cooking, just continue simmering it a bit longer until it thickens. The cold plate test is the best way to tell when it’s ready.
If the jam was cooked too long, it can become overly thick. Before piping, try warming it slightly in the microwave to loosen it into a smoother, more pipeable consistency.
More Macaron Filling Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Raspberry Jam Macaron Filling
Equipment
- saucepan
- spoon
- chilled plate
Ingredients
- 1 ½ cups raspberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Heat raspberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.
- Mature the macarons with the filling in the refrigerator for 2 -3 hours. This will allow the macarons to slightly soften and develop a deeper flavor.
Amanda
I LOVE raspberries, and this filling was delicious!