I’ve been making this raspberry jam recipe for years, and it’s always a hit with my family. It’s a classic recipe that’s been passed down through generations, and it’s perfect for any occasion – whether it’s a special dinner or just a quick breakfast on-the-go.
I love how the fresh raspberries give the jam its signature tartness, and the sugar adds just the right amount of sweetness. The best part is that it’s incredibly easy to make, even for a beginner in the kitchen.
I remember my grandmother telling me that this recipe was originally from her mother, who was an avid gardener and loved to preserve her harvests. She’d spend hours in the summer canning and preserving fruits and vegetables, and this raspberry jam recipe was one of her favorites.
It’s a testament to the power of home cooking and the joy of sharing meals with loved ones. As for me, I’ve adapted this recipe over the years to make it my own.
I love experimenting with different flavor combinations and adding my own twist to traditional recipes. But at its core, this raspberry jam remains a simple yet delicious treat that never fails to impress.
One thing I’ve noticed is that this jam is not only delicious on its own but also pairs perfectly with so many other foods – whether it’s toast, yogurt, or even ice cream! It’s become a staple in our household, and I’m always happy to share some with friends and family.
Classic Raspberry Jam
4.7 from 1992 votes
This homemade raspberry jam is bursting with bright berry flavor and a perfect balance of sweetness. Made with fresh or frozen raspberries and a touch of lemon, it sets beautifully without commercial pectin.
4 cups fresh or frozen raspberries (about 1 pound)
2 cups granulated sugar
2 tablespoons fresh lemon juice
1/4 teaspoon unsalted butter (optional, to reduce foaming)
👨🍳Directions
1Place the raspberries in a large heavy-bottomed pot and crush them gently with a potato masher or the back of a spoon to release their juices.
2Add the sugar and lemon juice, then stir to combine.
3Let the mixture sit for 5 minutes to allow the sugar to begin dissolving.
4Set the pot over medium-high heat and bring the mixture to a full rolling boil, stirring frequently to prevent sticking.
5Once boiling, cook for 10 to 12 minutes, stirring often, until the jam thickens and reaches 220°F on a candy thermometer.
6To test for doneness without a thermometer, place a small spoonful on a chilled plate and let it sit for 30 seconds; if it wrinkles when pushed with your finger, it is ready.
7Remove the pot from the heat and skim off any foam that has risen to the top using a metal spoon.
8If you prefer a seedless jam, pour the mixture through a fine-mesh strainer set over a bowl, pressing gently with a spatula to extract the liquid.
9Let the jam cool in the pot for 5 minutes, then stir once more to distribute the fruit evenly.
10Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
11Wipe the rims clean with a damp cloth, then seal the jars with lids.
12Process in a boiling water bath for 10 minutes to ensure a proper seal, or let the jars cool completely at room temperature and store in the refrigerator for up to 3 weeks.
For a lower sugar version, use a no-sugar-needed pectin and follow the package instructions. The butter helps reduce foaming during cooking but is optional. If using frozen raspberries, do not thaw them first; add them directly to the pot.
Watch Video Of How Classic Raspberry Jam Works
This raspberry jam recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick snack on-the-go.
One of my favorite things about this recipe is how versatile it is – you can use it as a topping for yogurt or oatmeal, as a filling for cakes or pastries, or even as a sauce for ice cream.
❓ Frequently Asked Questions About Raspberry Jam
Q: What is the best type of raspberries to use for this recipe?
A: For this recipe, you’ll want to use fresh or frozen raspberries that are sweet and tart. Avoid using old or wilted berries, as they may not hold up well in the cooking process.
Q: Can I substitute sugar with another sweetener?
A: Yes, you can substitute sugar with other sweeteners like honey or maple syrup. However, keep in mind that these alternatives may change the flavor profile of your jam slightly.
Q: How long does the jam keep in the fridge?
A: This jam will keep in the fridge for up to 6 months when stored properly in an airtight container. If you notice any mold or spoilage during this time, be sure to discard it immediately.
Q: Can I can this jam using traditional canning methods?
A: Yes, you can can this jam using traditional canning methods if you follow safe food handling practices. Be sure to sterilize your jars and follow proper sealing procedures to ensure your jam stays fresh.
Q: What if I don’t have an immersion blender?
A: If you don’t have an immersion blender, you can still make this recipe by mashing the berries with a potato masher or by using a regular blender. However, be aware that using a regular blender may result in a less smooth texture.
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