best raspberry jam recipe

Written ByJenny Smyth Posted on
best raspberry jam recipe
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The Best best raspberry jam recipe

I’ve been making this raspberry jam recipe for years, and it’s always a hit with my family and friends. I love how it’s made with fresh raspberries, sugar, and a touch of lemon juice, which gives it a perfect balance of sweetness and tartness.

The best part is that it’s incredibly easy to make and requires no special equipment, just a big pot and a bit of patience. I remember my grandmother used to make this jam all the time when I was a kid, and it always brought back fond memories of our time together in the kitchen.

She’d let me help her pick out the freshest raspberries from the garden, and then we’d spend hours cooking them down into this delicious jam. As I got older, I took over making the jam myself, and now my kids love helping me in the kitchen too.

We always make a big batch so we can enjoy it all year round – on toast, on yogurt, or even as a filling for cakes and pastries. My family loves how versatile this jam is, and I love how it’s made with just a few simple ingredients that are easily accessible at any grocery store.

Plus, using fresh raspberries means we get to enjoy the added health benefits of antioxidants and vitamins that come with eating seasonal produce. This recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick snack for the kids after school.

Classic Raspberry Jam

Classic Raspberry Jam

4.7 from 1734 votes

This homemade raspberry jam captures the bright, tangy sweetness of fresh berries. With a soft set and vibrant color, it is perfect on toast, scones, or as a filling for pastries.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 48 (1 tablespoon per serving)Cuisine: InternationalCalories: 50 kcal

🥘Ingredients

For the Jam

4 cups fresh or frozen raspberries (about 1 1/2 pounds)
3 cups granulated sugar
1/4 cup fresh lemon juice (from about 2 lemons)

👨‍🍳Directions

1Place the raspberries in a large heavy-bottomed pot and crush them gently with a potato masher or the back of a spoon until they release their juices.
2Stir in the sugar and lemon juice, then let the mixture sit for 10 minutes to allow the sugar to begin dissolving.
3Set the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly to prevent scorching.
4Once boiling, continue cooking for 15 to 20 minutes, stirring frequently, until the jam thickens and reaches 220°F on a candy thermometer.
5To test for doneness without a thermometer, place a small plate in the freezer for a few minutes, then spoon a small amount of jam onto the cold plate.
6Let it sit for 30 seconds, then push the jam with your finger; if it wrinkles and holds its shape, it is ready.
7Remove the pot from the heat and skim off any foam that has risen to the surface with a spoon.
8Ladle the hot jam into sterilized jars, leaving a 1/4-inch headspace, and wipe the rims clean before sealing with lids and rings.
9Process the jars in a boiling water bath for 10 minutes to ensure a proper seal, then remove them and let them cool undisturbed for 12 to 24 hours.
10Check that each lid has sealed by pressing the center; if it does not pop back, refrigerate and use within 3 weeks.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon or heatproof spatula
Fine-mesh strainer (optional)
Canning jars with lids (sterilized)
Water bath canner (optional for shelf-stable storage)

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 13g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 0g

📝Notes

For a seedless jam, press the cooked raspberry mixture through a fine-mesh strainer before adding the sugar. If you prefer a lower sugar version, use a pectin-based low-sugar recipe, as reducing sugar here will affect the set and preservation.

Watch Video Of How Classic Raspberry Jam Works

This raspberry jam recipe is always a good idea for any occasion because it is simple, reliable, and tastes amazing. I love having a stash in my pantry for last-minute gifts, breakfast spreads, or baking projects.

It works perfectly for family gatherings because everyone enjoys the bright, fruity flavor. For storage, keep sealed jars in a cool, dark place for up to a year.

Once opened, store the jam in the refrigerator. To serve, let it come to room temperature for easier spreading.

You can also warm it slightly to use as a sauce over pancakes, ice cream, or cheesecake. This jam reheats beautifully and stays fresh for weeks after opening.

❓ Frequently Asked Questions About Raspberry Jam

Q1: What kind of sugar should I use in this recipe?

I recommend using granulated sugar as it dissolves easily into the mixture and provides the right amount of sweetness without overpowering the flavor of the raspberries.

Q2: Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries as a substitute, but keep in mind that they may affect the texture of the jam slightly. If you do choose to use frozen berries, thaw them first before measuring out the correct amount.

Q3: Why do you add lemon juice to this recipe?

The lemon juice helps to bring out the natural flavor of the raspberries while also preventing them from becoming too sweet or syrupy.

Q4: Can I make this recipe in bulk for gifts or storing?

Absolutely! This recipe makes quite a large batch of jam, so feel free to divide it up into smaller jars or containers for gifting or storing. Simply follow standard canning procedures to ensure everything stays fresh.

Q5: What’s the best way to store leftover jam?

You can store leftover jam in an airtight container in the fridge for up to 6 months or freeze it for longer-term storage.

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