Homemade Raspberry Jam
Capture the sweet taste of summer with this irresistibly simple Homemade Raspberry Jam recipe. Made with just four ingredients—fresh raspberries, granulated sugar, zesty lemon juice, and liquid pectin—this jam is a perfect balance of tart and sweet. With only 15 minutes of prep time and a straightforward canning process, this recipe is ideal for beginners and seasoned preservers alike. The vibrant flavor and lush texture make it a standout addition to toast, pastries, or even yogurt. Learn how to create a batch of this classic, shelf-stable raspberry jam, ensuring you enjoy the bright taste of fresh berries all year long. Save this recipe for a foolproof way to preserve your summer harvest!
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Ingredients
- 4 cups fresh raspberries
- 4 cups granulated sugar
- 0.25 cup lemon juice
- 1 package liquid pectin
Directions
Step 1
Begin by preparing your jars for canning. Wash jars, lids, and bands in hot, soapy water and rinse well. Set jars into a boiling-water canner with hot water to keep them warm. Set lids and bands aside.
Step 2
In a large, deep pot, crush the raspberries with a potato masher or fork. Use one layer at a time for better results. You should have about 4 cups of crushed raspberries.
Step 3
Stir the granulated sugar into the crushed raspberries in the pot. Mix well to ensure all the sugar is dissolved.
Step 4
Add the lemon juice to the raspberry and sugar mixture. Stir until thoroughly combined.
Step 5
Bring the mixture to a full rolling boil over high heat while stirring constantly. A full rolling boil is one that doesn't stop bubbling even when stirred.
Step 6
Quickly stir in the liquid pectin. Return the mixture to a full rolling boil and continue boiling for 1-2 minutes, stirring constantly.
Step 7
Remove the pot from the heat. Use a metal spoon to skim off any foam that may have formed on the surface of the jam.
Step 8
Ladle the hot jam into prepared jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims with a clean, damp cloth to remove any residue.
Step 9
Place lids on jars and screw on the bands until fingertip-tight.
Step 10
Place the jars into the boiling water canner. Ensure they are fully submerged in water and cover the canner with a lid.
Step 11
Process the jars in the canner for 10 minutes. Adjust for altitude if necessary.
Step 12
Carefully remove the jars from the canner and place them on a towel or cooling rack. Allow them to cool completely for 24 hours without moving.
Step 13
Check seals after 24 hours. The lid should not flex up and down when the center is pressed. Any unbealed jars should be refrigerated and used first.
Step 14
Store sealed jars in a cool, dry place. The jam is best used within one year for optimal taste and quality. Enjoy your homemade raspberry jam!
Nutrition Facts
| Serving size | 1588.6 grams (1588.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3331 |
| Total Fat 3.30g | 4% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 866.70g | 315% |
| Dietary Fiber 36.00g | 129% |
| Total Sugars 823.10g | |
| Protein 6.20g | 12% |
| Vitamin D 0IU | 0% |
| Calcium 128mg | 10% |
| Iron 4mg | 20% |
| Potassium 806mg | 17% |
Source of Calories