Homemade Raspberry Jam Recipe

Introduction

This classic raspberry jam recipe captures the bright, sweet flavor of fresh berries, perfect for spreading on toast or adding to desserts. With simple ingredients and straightforward steps, you can make your own homemade jam that lasts for months.

Ingredients

• 3 pounds raspberries (approximately 12 cups)
• 1 package powdered pectin (57g)
• ½ teaspoon unsalted butter (optional)
• 7 cups granulated sugar

Instructions

1. Prepare Canning Jars: Wash jars, flats, and rings in hot soapy water, rinse well, and set aside on a clean kitchen towel. Fill a water bath canner and bring to a boil over medium-high heat.
2. Prepare The Berries: If using frozen raspberries, thaw completely. Place fresh or thawed berries in a large bowl and mash with a potato masher in layers until all are crushed. Measure out 5 cups of crushed berries and their juice.
3. Make The Jam: Combine the 5 cups of crushed raspberries, powdered pectin, and butter (if using) in a large heavy-bottomed saucepan. Bring to a full rolling boil over medium-high heat, then stir in the granulated sugar.
4. Cook The Jam: Stir constantly as the mixture returns to a full rolling boil—one that cannot be stirred down. Boil hard for 1 minute, then remove from heat and skim off any foam.
5. Process The Jam: Ladle the hot jam into prepared jars, leaving ¼ inch headspace. Wipe rims clean, place lids on jars, and tighten bands finger-tight. Using a jar lifter, place jars in the boiling water canner, ensuring they are covered by 1–2 inches of water.
6. Water Bath Processing: Cover the canner, return water to a full boil, and process jars for 10 minutes (adjust time for altitude if necessary). Turn off heat, remove the lid, and let jars sit for 5 minutes.
7. Cool and Store: Remove jars from water and place on a heat-proof surface. Let cool undisturbed for 24 hours.

Tips & Variations

• Using unsalted butter helps reduce foaming during cooking but is optional.
• For a chunkier jam, lightly mash the berries instead of fully crushing them.
• Check your altitude and adjust processing time accordingly to ensure safe preservation.
• Try adding a teaspoon of lemon juice for a hint of brightness that complements the raspberries.

Storage

Store sealed jars of raspberry jam in a cool, dark place for up to one year. Once opened, keep refrigerated and use within 3 weeks. Reheat gently if you want to loosen the jam before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to sterilize the jars before canning?

For this recipe, sterilization is not required due to the high processing temperature and time. Washing jars thoroughly and processing them in a boiling water bath ensures safety.

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just be sure to thaw them completely and drain excess liquid before mashing to get accurate measurements.

Homemade Raspberry Jam Recipe

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This classic Raspberry Jam recipe yields a sweet, tangy preserve perfect for spreading on toast, adding to desserts, or gifting. Made with fresh or thawed raspberries, powdered pectin, and granulated sugar, it’s cooked on the stovetop and preserved safely using a water bath canner. The optional addition of butter minimizes foam for a smoother jam texture. This recipe produces 8-9 half-pint jars of homemade jam with a vibrant raspberry flavor.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8–9 half pint jars 1x
• Category: Preserve/Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fruit

• 3 pounds raspberries (approximately 12 cups)

Jam Ingredients

• 1 package powdered pectin (57g)
• ½ teaspoon unsalted butter (optional)
• 7 cups granulated sugar

Instructions

1. Prepare Canning Jars: Wash jars, flats, and rings in hot soapy water, rinse well, and set aside on a clean kitchen towel until use. No sterilization needed due to processing time.
2. Prepare Water Bath Canner: Fill the water bath canner with water and bring to a boil over medium-high heat.
3. Prepare The Berries: If using frozen raspberries, thaw completely. Place fresh or thawed berries in a large bowl in a single layer and mash thoroughly with a potato masher. Repeat layering and mashing until all berries are crushed.
4. Measure Crushed Berries: Ensure you have 5 cups of mashed berries with juices.
5. Make The Jam: Transfer the 5 cups crushed berries to a large, heavy-bottomed saucepan. Stir in powdered pectin and optional butter to reduce foaming.
6. Bring To Boil: Heat mixture over medium-high until it reaches a full rolling boil that cannot be stirred down.
7. Add Sugar: Stir in 7 cups granulated sugar. Return mixture to a full rolling boil, stirring constantly.
8. Boil Hard: Boil the jam for 1 minute stirring constantly to prevent scorching.
9. Remove Foam: Take pan off heat and skim off any foam on the surface to ensure clean jar filling.
10. Fill Jars: Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, place lids on jars, and tighten rings finger-tight.
11. Process Jars: Place jars in boiling water canner ensuring they are covered by 1-2 inches of water. Cover and return to a full boil.
12. Water Bath Processing: Once boiling resumes, process jars for 10 minutes at altitudes 0-1,000 feet.
13. Cool and Store: Turn off heat, remove lid, wait 5 minutes, then remove jars using a jar lifter. Place jars on a heatproof surface and allow to cool untouched for 24 hours.

Notes

• This recipe yields 8-9 half pint (250ml) jars.
• No need to sterilize jars beforehand due to the 10-minute boiling water bath processing.
• Butter is optional but helps reduce foam formation during cooking.
• Adjust processing times if you live above 1,000 feet altitude according to canning guidelines.
• Ensure jars are kept covered by 1-2 inches of water during boiling.

Keywords: raspberry jam, homemade jam, fruit preserves, canning recipe, easy jam recipe