Raspberry Jam

Raspberry Jam is a classic fruit preserve made from fresh or frozen raspberries, sugar, and a touch of lemon juice. Its sweet and tangy flavor makes it a perfect companion for toast, pastries, yogurt, or as a filling for cakes and cookies. With its vibrant red hue and rich berry taste, homemade raspberry jam is both simple and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh or frozen raspberriessugarlemon juice (freshly squeezed)

directions

Place the raspberries in a large saucepan over medium heat. Stir occasionally as they begin to break down and release their juices.

Add the sugar and lemon juice, mixing well to combine.

Bring the mixture to a gentle boil, stirring frequently to prevent sticking.

Continue to cook for 15-20 minutes, or until the jam thickens and reaches the desired consistency. To test, place a small amount on a chilled plate—if it wrinkles when pushed, it’s ready.

Remove from heat and skim off any foam on the surface.

Ladle the hot jam into sterilized jars, leaving a little headspace. Seal tightly.

Allow the jam to cool at room temperature before refrigerating or processing in a water bath for long-term storage.

Servings and timing

This recipe yields approximately 2-3 cups of jam.Preparation time: 10 minutesCooking time: 20 minutesCooling and sealing time: 30 minutesTotal time: 1 hour

Variations

Add a vanilla bean or a splash of vanilla extract for a warm, sweet note.

Mix in other berries like strawberries or blackberries for a mixed-berry jam.

Use honey instead of sugar for a more natural sweetness.

Include chia seeds to make a no-pectin, thickened jam.

storage/reheating

Store raspberry jam in the refrigerator for up to 3 weeks if not processed in a water bath.For longer storage, properly canned jam can last up to 1 year in a cool, dark place.Once opened, use within 2-3 weeks and keep refrigerated.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work just as well as fresh—no need to thaw them first.

Do I need pectin for raspberry jam?

No, raspberries naturally contain enough pectin to gel without added commercial pectin.

How do I know when the jam is set?

Use the cold plate test: drop a bit of jam on a chilled plate, let it sit for a minute, then push it with your finger. If it wrinkles, it’s ready.

Can I reduce the sugar?

Yes, but keep in mind that sugar acts as a preservative and affects the texture.

Is lemon juice necessary?

Yes, lemon juice balances the sweetness and helps with setting by providing acidity.

Can I make this jam seedless?

Yes, after cooking the raspberries, strain the mixture through a fine mesh sieve before adding sugar.

How long should I water bath the jars?

Process in a boiling water bath for 10 minutes for shelf-stable storage.

Can I double the recipe?

Yes, but be cautious—larger batches may take longer to cook and set properly.

Is this jam suitable for canning?

Absolutely, just make sure to follow safe canning guidelines.

Can I freeze the jam?

Yes, cool it first and freeze in airtight containers for up to 6 months.

Conclusion

Raspberry Jam is a timeless favorite that captures the bright, tangy flavor of summer berries in every spoonful. Whether spread on warm toast, paired with cheese, or swirled into desserts, this homemade preserve adds a burst of flavor to any dish. With just a few ingredients and a little time, you can enjoy this delicious jam all year round.

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