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Raspberry Jam Recipe | The BEST Old Fashioned Jam

Raspberry Jam

Raspberry jam is my ABSOLUTE FAVORITE jam to make (and eat). And we have a simple raspberry jam recipe for you that has only a few ingredients and tastes like the actual berries, not just pure sugar.

Raspberry jam

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.

Raspberry jam

Raspberry Jam

Raspberry Jam Recipe

Raspberry jam

Raspberry Jam Ingredients- Here's What You Need:

  • 2 1/4 lbs fresh raspberries. Measuring berries by weight gives you a no-fail jam! We have been recommending a scale by Ozeri in many of our recipe articles. Find it on Amazon here
  • 3 3/4 cups of white, granulated sugar
  • 1 lemon
    Raspberry jam

That's it!!! That is all you need for the easiest raspberry jam ever! 

Raspberry Jam Directions- Here's What You Do:

  1. Gently wash the raspberries and put into a large pot on the stove.
  2. Add sugar to berries, let sit for about 5 minutes so the berry 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

Raspberry Jam

*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 yellow skin!

  1. Add the lemon zest to your 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 mixture and turn your stove to high.
  2. Using a potato masher, mash your berries just a little bit and boil the mixture (this is also a good time to get your canning pot full of water and boiling on another burner!).
  3. Once boiling, you will want to find a silicone or wooden spoon and skim the foam off of the surface (use anything but metal!). You will want to get as much foam off as you can, I usually stand over the jam, stirring it for about ten minutes while it boils, skimming and discarding the foam the whole time.
  4. Using a candy thermometer, you will want the 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.
    You can get a candy thermometer for a great price on Amazon right here. It comes in handy, we use it for tons of our recipes, including How To Make Homemade Marshmallows
  5. Using a wide-mouth funnel like this one on Amazon by Norpro, gently pour the hot jam into clean Mason or Bernardin jars. This recipe should fit about 6 x 250 mL jars with screw-on lids.
    Raspberry Jam
  6. Clean the rim with a clean cloth or paper towel, and put the lid on, fastening it to finger tight.
  7. Gently using a canning jar lifter (the one we use can be found on Amazon here) lower them into your canner when the water is boiling. Leave them there for 10-12 minutes.
  8. Lift jars out of the canner carefully, making sure not to tip or rock them, and set aside for 24 hours.
    Raspberry JamJars will keep up to 1 year in a cupboard. I like to keep my jars simple but 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.Raspberry jamRaspberry JamWe hope you LOVE this recipe as much as we do! It is my personal favorite raspberry jam recipe and I am so happy to share it with you here. Be sure to Pin any of our pictures to your favorite Pinterest board and bookmark this page! We would appreciate that!The MOST AMAZING Raspberry Jam
Have a berry good day!



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