You will love this classic recipe for Raspberry Jam, made with ripe, aromatic berries at the height of their season. The vibrant raspberry flavour is captured in the jam which is a perennial favourite. This is the ultimate way to preserve these beautiful berries to enjoy throughout the coming months, and it truly is so easy.
Raspberry Jam
You will love this classic recipe for Raspberry Jam, made with ripe, aromatic berries at the height of their season. The vibrant raspberry flavour is captured in the jam which is a perennial favourite. This is the ultimate way to preserve these beautiful berries to enjoy throughout the coming months, and it truly is so easy.
Prep: 15min
Total: 35min
Yield: 3
Serving Size: 1 serving
Nutrition Facts: calories 697 kcal, Carbohydrate 180 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Sodium 4 mg, Fiber 5 g, Sugar 170 g, unSaturated Fat 2 g, servingSize 1 serving
Ingredients:
- 500 g (17.5 oz) raspberries (See Note 1)
- 450 g (2 cups) sugar (See Note 2)
- 2 tbsp (40 ml) lemon juice – freshly squeezed (See Notes 3 and 4)
Instruction:
- Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.Preheat the oven to 130 C (265 F). Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and immediately fill with jam. See Note 5.
- Carefully ladle your jam into your hot jars and put the lids on immediately. Allow the jam to cool completely. Wipe the jars to remove any spills, and store the jam in a cool, dark place.
Old-Fashioned Raspberry Jam
There are no add-ins or pectin here, just the berries and sugar, which makes for a deeply fruity raspberry jam that tastes like summer.
Total: 20 minutes plus canning time
Yield: Makes 4 cups (1 L)
Ingredients:
- 4 cups (1 liter) granulated sugar
- 4 cups (1 liter) raspberries
Instruction:
- Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
- Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
- Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
- Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure . Editor’s note: This recipe was originally published in ‘The Complete Book of Year-Round Small-Batch Preserving’ and first appeared on Epicurious in May 2006. For more of our favorite raspberry recipes, head this way→
Raspberry Jam
Make your own Raspberry Jam with this simple recipe, you just need a 3 ingredients and a little bit of time!
Prep: 5min
Total: 35min
Yield: 2 c.
Nutrition Facts: calories 521 Calories, Fat 2 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 4 mg, Carbohydrate 114 g, Fiber 17 g, Sugar 111 g, Protein 3 g
Ingredients:
- 4 c. raspberries (18 oz.)
- 1 c. granulated sugar
- 1 tbsp. lemon juice
Instruction:
- In a medium saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Cook, stirring frequently, until mixture is boiling. Reduce heat to medium-low and simmer, stirring frequently. Cook until mixture has thickened and leaves a trail behind your spoon when you stir. This should take somewhere between 12 and 15 minutes.
- When jam has thickened, remove from heat and transfer to a clean glass jar. Let cool completely before covering and refrigerating.
Homemade Raspberry Jam
A simple fresh homemade Raspberry Jam recipe using just four ingredients. This small-batch jam is perfect for beginners and those wanting a super-simple, practically foolproof method!
Prep: 10min
Total: 30min
Serving Size: 1 serving
Nutrition Facts: calories 48 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 10 g, servingSize 1 serving
Ingredients:
- 2.2 pounds raspberries (best to use fresh seasonal raspberries)
- 12 ounce white sugar (or other sugar like unrefined brown,etc.)
- 2 Tbsp pectin
- 1 lemon, juiced (fresh or bottled)
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Start by mashing the raspberries in a large bowl using a potato masher, or similar tool.’, ‘name’: ‘Start by mashing the raspberries in a large bowl using a potato masher, or similar tool.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-0’, ‘image’: ‘https://www.alphafoodie.com/wp-content/uploads/2020/07/mashing-Raspberries.jpeg’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Mix the sugar and pectin in a separate bowl.’, ‘name’: ‘Mix the sugar and pectin in a separate bowl.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-1’, ‘image’: ‘https://www.alphafoodie.com/wp-content/uploads/2020/07/pectin-and-white-sugar.jpeg’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘In a medium heavy-based pan, add the raspberries, pectin sugar and lemon juice. Alternatively, if you want to make raspberry jam with less of the seeds then first add just the mashed raspberries and lemon juice, simmer for a few minutes to break down, and then press through a sieve into a bowl. Then simply take 2-3 spoonfuls of the seeds to incorporate back into the raspberry mixture.’, ‘name’: ‘In a medium heavy-based pan, add the raspberries, pectin sugar and lemon juice. Alternatively, if you want to make raspberry jam with less of the seeds then first add just the mashed raspberries and lemon juice, simmer for a few minutes to break down, and then press through a sieve into a bowl. Then simply take 2-3 spoonfuls of the seeds to incorporate back into the raspberry mixture.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-2’, ‘image’: ‘https://www.alphafoodie.com/wp-content/uploads/2020/07/adding-sugar-into-mashed-raspberries.jpeg’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Heat on low-medium heat, stirring constantly, to dissolve all the sugar (otherwise you could have a grainy jam/ sugar crystals may form on the jam). *’, ‘name’: ‘Heat on low-medium heat, stirring constantly, to dissolve all the sugar (otherwise you could have a grainy jam/ sugar crystals may form on the jam). *’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-3’, ‘image’: ‘https://www.alphafoodie.com/wp-content/uploads/2020/07/cooking-Raspberry-Jam-in-a-white-pot.jpeg’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Bring to a boil and allow it to have a hard rolling boil for about 5 minutes *without stirring (although you can use a spoon just to check that it’s not burning to the bottom of the pan- if so, stir and reduce the heat slightly. Stirring constantly will affect the cooking time).’, ‘name’: ‘Bring to a boil and allow it to have a hard rolling boil for about 5 minutes *without stirring (although you can use a spoon just to check that it’s not burning to the bottom of the pan- if so, stir and reduce the heat slightly. Stirring constantly will affect the cooking time).’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘You can skim the foam from the top of the pan while boiling if you prefer that the jam is not cloudy. Alternatively, add a very small amount of butter to the pan at the end of the boiling process to disperse the foam.’, ‘name’: ‘You can skim the foam from the top of the pan while boiling if you prefer that the jam is not cloudy. Alternatively, add a very small amount of butter to the pan at the end of the boiling process to disperse the foam.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-5’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from heat and allow the mixture to cool down for about 10 minutes. This will keep your fruit and seeds in the jam from separating away from the liquid, so it’s even throughout.’, ‘name’: ‘Remove from heat and allow the mixture to cool down for about 10 minutes. This will keep your fruit and seeds in the jam from separating away from the liquid, so it’s even throughout.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-6’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘In the meantime, sterilize all the utensils and containers/jars you will be using for the jam. I wash everything with soapy water and then place it in the oven for about 10 minutes at 160ºC/325ºF to completely dry it.’, ‘name’: ‘In the meantime, sterilize all the utensils and containers/jars you will be using for the jam. I wash everything with soapy water and then place it in the oven for about 10 minutes at 160ºC/325ºF to completely dry it.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-7’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Place the jar onto a wooden surface or tea towel (which is meant to stop it cracking when you pour in the warm jam) and transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.’, ‘name’: ‘Place the jar onto a wooden surface or tea towel (which is meant to stop it cracking when you pour in the warm jam) and transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-8’, ‘image’: ‘https://www.alphafoodie.com/wp-content/uploads/2020/07/Sterilized-jars-to-store-Raspberry-Jam.jpeg’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Make sure not to touch the inside of the jar or jar lid at all with your hands and wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars.’, ‘name’: ‘Make sure not to touch the inside of the jar or jar lid at all with your hands and wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-0-9’, ‘image’: ‘https://www.alphafoodie.com/wp-content/uploads/2020/07/Raspberry-Jam-in-sterilized-glass-jars.jpeg’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Storing:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Without properly heat “canning” your raspberry jam it willxa0last in the fridge for up to three weeks or in the freezer for up to 6 months.’, ‘name’: ‘Without properly heat “canning” your raspberry jam it willxa0last in the fridge for up to three weeks or in the freezer for up to 6 months.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘You can also use a boiling water canner method (the hot water bath method – check my Step-by-Step Guide to Water Bath Canning for Beginners) if you want to properly store your jam for long-term storage. That way your jam will last up to 2 years in a cool, dry, dark location.’, ‘name’: ‘You can also use a boiling water canner method (the hot water bath method – check my Step-by-Step Guide to Water Bath Canning for Beginners) if you want to properly store your jam for long-term storage. That way your jam will last up to 2 years in a cool, dry, dark location.’, ‘url’: ‘https://www.alphafoodie.com/easy-homemade-raspberry-jam-recipe/#wprm-recipe-28626-step-1-1’}]}
Raspberry jam without Pectin | Homemade Raspberry Jam
FAQ
Why do you put lemon juice in raspberry jam?
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.
Is jam better with or without pectin?
Certain fruits are known to have more pectin than others. Fruits with high pectin gel more easily when making jams and jellies and do not need added pectin. Conversely, fruits with low pectin do not set easily when making preserves and will need added pectin.
How do you make Martha Stewart raspberry jam?
In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container.
How do you make raspberry jam thicker?
Use cornstarch.
Mix cornstarch with water to create a slurry, then add it to the jam mixture. Bring it to a boil, and the jam should thicken almost immediately.
