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Homemade Raspberry Jam Recipe

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3.9 from 50 reviews

  • Author: Diane
  • Total Time: 24 hours 37 minutes
  • Yield: 3 pints (49 ounces)
  • Diet: Vegetarian

Description

This classic homemade Raspberry Jam recipe yields a sweet and tangy preserve made from fresh raspberries, sugar, and pectin. Perfect for spreading on toast, dolloping on desserts, or gifting to friends, this jam strikes a delightful balance of rich berry flavor with a smooth, slightly chunky texture. It requires no cooking over open flame, making it ideal for those who prefer a stovetop pectin-cooking method and a simple approach to homemade preserves.

Ingredients

Fruit Base

  • 6 cups fully ripe raspberries
  • 2 teaspoons lemon juice

Sweetener and Preservative

  • 5 ¼ cups granulated sugar
  • 1 ¾ ounces pectin (1 box of Sure Jell)
  • ¾ cup water

Instructions

  1. Prepare Containers: Rinse clean containers and lids with boiling water and dry thoroughly. Sterilization is not necessary.
  2. Wash Raspberries: Rinse the berries in cold water and place whole berries into a large Ziploc bag.
  3. Crush Berries: Use your hands to crush the raspberries thoroughly inside the bag, leaving some chunks. You should have 3 cups of crushed raspberries.
  4. Separate Seeds (Optional): Press half of the crushed raspberries through a sieve over a medium-sized bowl, scraping the bottom to collect juice and removing pulp and seeds.
  5. Combine Berries: Pour the strained raspberry juice into the bowl containing the remaining crushed berries and stir in the lemon juice.
  6. Measure Berries: Precisely measure 3 cups of the combined raspberry mixture into another large bowl. Save any extra berries for other uses.
  7. Add Sugar: Stir in the granulated sugar into the measured raspberry mixture and let it stand for 10 minutes, stirring occasionally.
  8. Prepare Pectin Mixture: In a small saucepan, mix the water and pectin, then bring it to a boil on high heat while stirring constantly.
  9. Boil Pectin: Continue boiling and stirring the pectin mixture for 1 minute.
  10. Combine Mixtures: Add the hot pectin mixture to the fruit and sugar mixture.
  11. Mix Thoroughly: Stir the combined mixture for 3 minutes until the sugar is almost fully dissolved. Small sugar crystals on the edges are acceptable.
  12. Fill Containers: Immediately fill the prepared containers to within ½ inch of the top and wipe off container rims.
  13. Seal Jars: Cover containers immediately with their lids.
  14. Set and Store: Let the jars stand at room temperature for 24 hours, then refrigerate to set completely.

Notes

  • No need to sterilize jars; a rinse with boiling water is sufficient.
  • Sieving half the berries reduces seeds but keeps some texture.
  • Letting the sugar stand with berries before adding pectin helps dissolve sugar better.
  • Once filled and sealed, jam should set at room temperature before refrigeration.
  • Recipe makes approximately 3 pints or 49 ounces of raspberry jam.
  • Store jam in the refrigerator for best freshness after opening.
  • Prep Time: 27 minutes
  • Cook Time: 10 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Find it online: https://eatwithdiane.com/homemade-raspberry-jam-recipe/