Raspberry Jam

Raspberry Jam

Simmered raspberries and sugar set into a tangy, spoonable jam.

Total 45 min Makes 32 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Fresh raspberries break down with sugar and lemon juice into a glossy, spreadable jam thickened with pectin. It's suited for canning and pantry storage, and works well on toast, in thumbprint cookies, or swirled into yogurt.

Ingredients

  • 6 cups fresh raspberries
  • 4 cups granulated sugar
  • 3 tablespoons lemon juice
  • 1 package powdered fruit pectin (1.75 oz)

Method

  1. Rinse raspberries and drain well. Place in a large bowl and crush with a potato masher or fork until mostly broken down but still a bit chunky.

  2. Measure crushed raspberries; you should have about 4 cups. Transfer to a 6-quart saucepan.

  3. Stir the lemon juice and powdered pectin into the crushed raspberries. Place over high heat and bring to a full rolling boil, stirring constantly.

  4. Add the sugar all at once, stirring until dissolved. Return the mixture to a full rolling boil.

  5. Boil hard, stirring constantly, until the jam thickens and sheets off a spoon.

  6. Remove from heat and skim off any foam from the surface with a metal spoon.

  7. Ladle the hot jam into clean, sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and screw on bands until fingertip tight.

  8. Process jars in a boiling water bath canner, ensuring jars are covered by at least 1 inch of water.

  9. Remove jars from the canner and let cool undisturbed on a towel-lined counter, checking later that lids have sealed.

  10. Store sealed jars in a cool, dark pantry for up to a year; refrigerate any unsealed jars and use within 3 weeks.

Rate this recipe

★ 4.0 (1)

Raspberry Jam

Fresh raspberries break down with sugar and lemon juice into a glossy, spreadable jam thickened with pectin. It's suited for canning and pantry storage, and works well on toast, in thumbprint cookies, or swirled into yogurt.

45 min 32 oz 90 cal

Ingredients

  • 6 cups fresh raspberries
  • 4 cups granulated sugar
  • 3 tablespoons lemon juice
  • 1 package powdered fruit pectin (1.75 oz)

Method

  1. 1

    Rinse raspberries and drain well. Place in a large bowl and crush with a potato masher or fork until mostly broken down but still a bit chunky.

  2. 2

    Measure crushed raspberries; you should have about 4 cups. Transfer to a 6-quart saucepan.

  3. 3

    Stir the lemon juice and powdered pectin into the crushed raspberries. Place over high heat and bring to a full rolling boil, stirring constantly.

  4. 4

    Add the sugar all at once, stirring until dissolved. Return the mixture to a full rolling boil.

  5. 5

    Boil hard, stirring constantly, until the jam thickens and sheets off a spoon.

  6. 6

    Remove from heat and skim off any foam from the surface with a metal spoon.

  7. 7

    Ladle the hot jam into clean, sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and screw on bands until fingertip tight.

  8. 8

    Process jars in a boiling water bath canner, ensuring jars are covered by at least 1 inch of water.

  9. 9

    Remove jars from the canner and let cool undisturbed on a towel-lined counter, checking later that lids have sealed.

  10. 10

    Store sealed jars in a cool, dark pantry for up to a year; refrigerate any unsealed jars and use within 3 weeks.