Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Raspberry jam is a delightful way to preserve ripe berries and the fresh taste of summer. This homemade raspberry jam recipe is simple and uses fresh raspberries, sugar, pectin, and lemon juice to create a delicious spread that can be enjoyed year-round. This jam is a must-have in your pantry, perfect for morning toast, desserts, or gifting.
The Chemistry of Raspberry Jam
The key to perfect raspberry jam lies in the balance of sugar, fruit pectin, and lemon juice. Sugar not only sweetens the jam but also acts as a preservative. Pectin is a natural thickener that helps the jam set, while lemon juice adds acidity, which helps the pectin work and enhances the flavor of the berries. Boiling the mixture to a rolling boil ensures the pectin is activated and the jam reaches the right consistency.
What is in raspberry jam?
Raspberries
Provide the base and rich flavor for the jam.
Granulated Sugar
Sweetens the jam and helps as a natural preservative.
Pectin
A natural thickener that helps the jam set.
Lemon Juice
Freshly squeezed lemon juice adds acidity to help the pectin set and enhances the flavor.
How do you make raspberry jam?
- Prepare the berries. Rinse the berries and place them in a very large pot over medium-high heat.
- Prepare the jars. Make sure you are using new lids so they seal properly. Place the lids in a small saucepan covered in water. Put over high heat and boil for 5 minutes to sanitize. Wash the rest of the jar with hot, soapy water. Place on a towel to dry.
- Cook the berries. Add 7 cups of white sugar and 10 cups of whole raspberries to the pot and stir until the sugar dissolves and the berries release juice. Add 2 tablespoons of pectin and the juice of 1 lemon. Stir to combine.
- Boil the mixture. Turn the heat up to medium-high. Once boiling, use a potato masher to squish the berries while stirring. Allow the mixture to reach a full boil for 5 minutes, then turn off the heat.
- Optional: Blend the jam. If you like your jam smooth and not so chunky, work in a small batch, filling a blender but not overfilling. Place the top on the blender and use a kitchen towel to hold it in place to avoid burns. Pulse a couple of times.
- Fill the jars. Pour the hot jam into the clean jars, leaving 1/4 inch unfilled to allow for expansion during the steam bath. Clean the jar rim with a wet cloth to ensure the lid will seal.
- Seal the jars. Place the lids on the jars and screw them on tightly with screw bands.
- Process in a steam bath. Place the jars in a steam bath or hot water bath canner. Once the water is boiling and steam is coming out, set a timer for 20 minutes.
- When finished, remover the jars with jar tongs and place on a large towel to cool and dry.
- Cool the jars. After 20 minutes, remove the jam jars and place them on a large towel to cool completely. As the jars cool, the top button should seal tightly, indicating the jam is preserved.
How to Store Homemade Jam
Store the sealed jars of jam in a cool, dark place for up to a year. Once opened, refrigerate the jam and use within a few weeks.
You can make this jam ahead of time and store it for up to a year. It’s perfect for gift-giving or enjoying throughout the year.
Serving Suggestions
Raspberry jam is incredibly versatile. Spread it on toast, use it as a filling for cakes and pastries, or swirl it into yogurt or oatmeal. It’s also delicious served over ice cream or used in thumbprint cookies.
Raspberry Fun Fact
Did you know that raspberries are a member of the rose family? They’re delicious and packed with vitamins, minerals, and antioxidants. Making raspberry jam is a great way to preserve these health benefits and enjoy the taste of summer all year long.
Recommended Products
Why make raspberry jam?
Raspberry jam is perfect for preserving the taste of summer. Make it during raspberry season when the berries are freshest and most flavorful. It’s also a great holiday gift or addition to your pantry for a sweet treat any time of year.
This easy raspberry jam recipe uses simple ingredients to create a rich, flavorful jam. Adding pectin helps the jam set perfectly, while the lemon juice enhances the raspberry flavors. Whether you’re an experienced jam maker or trying it for the first time, this recipe is straightforward and rewarding. The best part is that homemade jam allows you to control the amount of sugar and avoid preservatives found in grocery store versions.
Enjoy making this delightful and delicious raspberry jam. With its rich flavor and beautiful color, this homemade jam will surely become a favorite in your household!
FAQs
How do you know when raspberry jam is ready?
Raspberry jam is ready when it reaches a temperature of 220 degrees or when it passes the wrinkle test. To do the wrinkle test, place a small amount of jam on a chilled plate and let it sit for a minute. Push the jam with your finger; if it wrinkles, it’s ready.
Can I use frozen raspberries for this jam?
Yes, you can use frozen raspberries. Thaw them thoroughly and drain any excess liquid before using. This can slightly affect the texture but still produces delicious jam.
How long does homemade raspberry jam last?
When processed in a steam bath or water bath canner, homemade raspberry jam can last up to a year when stored in a cool, dark place. Once opened, it should be refrigerated and used within a few weeks.
What if my jam doesn’t set?
If your jam doesn’t set, you can reprocess it by adding more pectin and boiling it again. Alternatively, you can use it as a syrup for pancakes or ice cream.
Recipes You May Love
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Raspberry Jam
Ingredients
- 10 cups whole raspberries
- 7 cups granulated sugar
- 2 tbsp pectin
- 1 lemon **juiced
Instructions
- Rinse the berries and place into a very large stock pot over medium heat
- Prepare your jars, make sure you are using new lids so that they seal properly. Place the lids in a small sauce pan covered in water. Put over high heat and boil for 5 minutes to sanitize.
- Wash the rest of the jar in soapy hot water and place on a large towel to dry.
- Add the sugar and stir until the sugar melts and the berries release juice
- Add the pectin & lemon juice
- Turn the heat up to medium high. Once boiling take a long potato masher and squish the berries up while you stir.
- Allow the mixture to get to a roaring boil for 5 minutes. Turn the heat off.
- Work in batches, fill a blender up but be sure to not overfill, place the top of the blender on and use a kitchen towel to hold the top in place so that you do not burn your hand. Pulse a couple times.
- Pour the hot jam into the clean bottles. Repeat until all the jam is in jars. Be sure to not overfill the jars, you should leave the last 1/4 inch unfilled so the jam can expand while you process in a steam bath.
- Clean the top of the jars with a wet cloth, making sure nothing is there so that the lid can seal to the jar.
- Place the lids on and screw them up tight.
- Place the jars in a steam bath or water bath. Once the water is boiling and steam is coming out, set a timer for 20 minutes.
- After 20 minutes remove the jam jars, place them on the same large towel and allow to cool completely. This takes a couple hours. As the jars cool the top button on the jar should seal tight, sucked in.
- If the button is sucked in, your jam is preserved and can sit on the shelf for up to 1 year.
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
