Raspberry jam is my ABSOLUTE FAVORITE jam to make (and eat). And we have an easy raspberry jam recipe for you that has only a few ingredients and tastes like the actual berries, not just pure sugar.
Making raspberry jam is fun and worthwhile, especially when you are enjoying homemade raspberry jam through the winter.
We want the real raspberry FLAVOR that brings you back to those memories of eating jam as a kid. You want to taste the actual berries! Or at least, we do. And we have a recipe for raspberry jam for you that is no-fail and doesn't require any pectin. This raspberry jam recipe thickens easily for a deliciously beautiful, berry-toned spread to enjoy on your favorite bread.
That's it! That is all you need for the easiest raspberry jam ever!
1. Gently wash the raspberries and put into a large pot on the stove.
2. Add sugar to raspberries, let sit for about 5 minutes so the raspberry juice can render.
3. Roll the lemon on a counter with your hand. The aim is to soften it up to get the most out of your squeeze, then using a fine grater, grate the lemon.
We love this lemon grater by OXO found on Amazon here.
*A trick here is to only grate the yellow part of the lemon. If you grate too much of the lemon and get too far into white part under the skin, it will have a more bitter taste. The flavor is in the thin, yellow skin!
4. Add the lemon zest to your raspberry jam pot, as well as the juice from the lemon (squeeze over a sifter if you don't have a juicer, don't let those seeds in). Stir your raspberry jam mixture and turn your stove to high.
5. Using a potato masher, mash your raspberries just a little bit and boil the raspberry jam mixture (this is also a good time to get your canning pot full of water and boiling on another burner).
6. Once boiling, you will want to find a silicone or wooden spoon and skim the foam off of the surface of the raspberry jam (use anything but metal). You will want to get as much foam off as you can, I usually stand over the raspberry jam, stirring it for about ten minutes while it boils, skimming and discarding the foam the whole time.
7. Using a candy thermometer, you will want the raspberry jam to get to 221 degrees. However, if you don't have a thermometer, you can boil for about 15 minutes, stirring and skimming the foam, and this should be about right.
Using a wide-mouth funnel like this one on Amazon by Norpro, gently pour the hot raspberry jam into clean mason jars. This delicious raspberry jam recipe should fit about 6 x 250 mL jars with screw-on lids.
8. Clean the rim of the jam jars with a clean cloth or paper towel and put the lid on, fastening it to finger tight.
9. Gently using a canning jar lifter (the one we use can be found on Amazon here) lower the jars into your canner when the water is boiling. Leave them there for 10-12 minutes. Be careful not to burn yourself.
10. Lift raspberry jam jars out of the canner carefully, making sure not to tip or rock them, and set aside for 24 hours.
Jars of raspberry jam will keep up to 1 year in a cupboard. I like to keep my jars of homemade raspberry jam ready to give as a gift for a friend or neighbor by tying a small bow with some natural twine which you can grab on Amazon here.
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