Raspberry Jam Recipe
American · Condiment · 30 min total
This homemade raspberry jam is bursting with bright berry flavor and has a perfect spreadable consistency. It's simple to make with just three ingredients and no pectin needed.
10
min prep
min prep
20
min cook
min cook
48
servings
servings
52
kcal/serving
kcal/serving
Ingredients
- 6 cups fresh or frozen raspberries (about 24 oz)
- 3 cups granulated sugar
- 2 tablespoons fresh lemon juice
Instructions
- Place a small plate in the freezer to test the jam's set later.
- In a large, heavy-bottomed pot, combine raspberries and sugar. Gently stir and let sit for 10 minutes to macerate.
- Place the pot over medium heat and bring to a boil, stirring frequently to prevent scorching. Skim off any foam that rises to the surface.
- Once boiling, add lemon juice and continue to boil vigorously, stirring often, until the jam thickens and reaches 220°F (105°C) on a candy thermometer, about 15-20 minutes.
- To test the set, spoon a small amount of jam onto the chilled plate and let it sit for 30 seconds. Run your finger through it; if it wrinkles and holds its shape, it's done. If not, continue boiling and test every 2 minutes.
- Remove from heat and let cool for 5 minutes. Ladle into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes for shelf stability, or refrigerate for up to 3 weeks.
Tips
- For a smoother jam, mash the raspberries with a potato masher before cooking.
- Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.
- If canning, ensure jars are sterilized and lids are new for proper sealing.
AI estimate may be inaccurate · Terms