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Homemade Raspberry Jam Recipe

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★★★★★

4.5 from 266 reviews

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.

Ingredients

Scale

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

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