Others agreed the texture let it down, with one calling it “too thin to spread on toast” and another adding: “It looked good, but the consistency threw me off – it’s more like a raspberry purée.”
However, not everyone felt the same way.
Deputy editor Jen Ortiz praised it for its flavour and finish, writing: “Is there such a thing as a bad raspberry jam? I like how runny this one is. And I loved her show! Sue me!”
Writing for Today, food editor Joseph Lamour echoed that sentiment, describing the spread as tasting “like a sunny day” with a balance of raspberry and lemon that felt homemade.
He said the texture was lighter than expected but added: “It’s not your typical jam – more of a compote or syrup – but that’s what makes it different.”
