Description
Make a simple, flavorful raspberry jam without commercial pectin. This recipe is quick to prepare and perfect for beginners.
Ingredients
Scale
- 4 cups fresh or frozen raspberries
- 3 cups granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Combine the raspberries and sugar in a large, heavy-bottomed pot. Stir gently.
- Let the mixture sit for 30 minutes to allow the sugar to draw out the juice from the berries.
- Place the pot over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil rapidly.
- Add the lemon juice. Continue to boil hard, stirring often to prevent scorching, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it passes the sheet test (a small amount dripped onto a cold plate wrinkles when pushed). This usually takes 15 to 25 minutes after reaching a full boil.
- Remove the pot from the heat. Skim off any foam that forms on the surface using a spoon.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean.
- Process in a boiling water bath canner for 10 minutes, adjusting for altitude, or cool completely and store in the refrigerator for up to three weeks.
Notes
- For a seedless jam, press the cooked mixture through a fine-mesh sieve before the final boiling stage.
- To test for set without a thermometer, chill a small plate. Drop a teaspoon of jam onto the cold plate; if it wrinkles when pushed after one minute, the jam is set.
- This recipe makes a small batch suitable for quick use or gifting.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Preserves
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 23
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 0
- Cholesterol: 0