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Raspberry jam or preserves Recipe

American · Condiment · 35 min total

A simple, homemade raspberry jam that captures the bright flavor of fresh berries. Perfect for spreading on toast or using in desserts.

Ingredients

• 3 cups fresh or frozen raspberries
• 1 1/2 cups granulated sugar
• 2 tablespoons lemon juice

Instructions

1. Place a small plate in the freezer to test the jam's set later.
2. In a large, heavy-bottomed pot, combine raspberries, sugar, and lemon juice. Let sit for 10 minutes to macerate.
3. Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, reduce heat to medium and cook, stirring often, until the jam thickens and reaches 220°F (105°C) on a candy thermometer, about 15-20 minutes.
4. To test the set, place a small spoonful of jam on the chilled plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and doesn't run, it's ready. If not, continue cooking for another 2-3 minutes and test again.
5. Remove from heat and let cool for 5 minutes. Skim off any foam if desired.
6. Ladle the jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage, or simply refrigerate for up to 3 weeks.

Tips

• For a seedless jam, press the cooked mixture through a fine-mesh sieve before jarring.
• Store in the refrigerator for up to 3 weeks, or freeze for up to 6 months.
• If using frozen raspberries, no need to thaw; just increase cooking time by a few minutes.

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