Raspberry Jam
This homemade raspberry jam is bursting with flavor and is perfect for spreading on toast, filling pastries, or using as a topping. It’s simple to make with just a few ingredients and can be stored for later use.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 4 canning jars (half-pint) with lids
- 1 ladle
- 1 canning funnel (optional)
- 1 kitchen thermometer (optional)
Ingredients
- 4 cups fresh raspberries Approx. 600g.
- 1 ½ cups granulated sugar 300g.
- 2 tablespoons lemon juice 30ml.
- 1 package fruit pectin 1.75 oz or 49g, like Sure-Jell.
Instructions
- Wash the raspberries thoroughly and remove any stems or leaves. Set them aside.
- In a large pot, combine the raspberries, sugar, and lemon juice. Stir gently to combine.
- Gradually bring the mixture to a boil over medium heat while stirring constantly to prevent the sugar from burning.
- Once boiling, add the fruit pectin to the mixture and stir well.
- Continue to boil the mixture for about 10-15 minutes, stirring frequently. You’ll notice that the jam thickens as it cooks.
- To test the consistency, place a spoonful of the jam on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it’s ready.
- Remove the pot from heat and skim off any foam that may have formed on the surface.
- Carefully ladle the hot jam into the prepared canning jars, leaving about ¼ inch of headspace at the top.
- Wipe the rims of the jars with a clean cloth to remove any residue, then place the lids on and screw the bands until they are fingertip-tight.
- Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed.
- Remove the jars from the water bath and let them cool on a clean kitchen towel for 24 hours.
Notes
Make sure to check the seals on the jars after they have cooled. If any jars did not seal properly, refrigerate them and use within a few weeks.
This jam can be stored in a cool, dark place for up to one year. Once opened, refrigerate and use within a month.
You can adjust the sugar levels to taste, but it is needed for preserving the jam correctly.
For a unique twist, feel free to add a pinch of cinnamon or a splash of vanilla extract before boiling.