How To Make Raspberry Jam

Raspberry Jam Recipe

Servings

Makes about 2 cups (approximately 2–3 small jars)

Ingredients

• 4 cups (about 450–500 g) fresh or frozen raspberries

• 1 ½ cups (300 g) granulated sugar

• 1 tablespoon lemon juice

• Optional: ½ teaspoon butter (helps reduce foaming)

Equipment

• Medium saucepan (preferably heavy-bottomed)

• Wooden spoon or silicone spatula

• Potato masher or fork (for breaking berries down, optional)

• Candy or digital thermometer (optional but helpful)

• Sterilized glass jars with lids

• Ladle or heat-safe measuring cup

• Funnel (optional, but makes filling jars easier)

Prep & Cook Times

Instructions

1. Prepare the Berries
   If using fresh raspberries, rinse gently and drain. If using frozen, allow to partially thaw.
   Optionally mash lightly with a potato masher for smoother jam, or leave chunks for texture.

2. Combine Ingredients
   Place raspberries, sugar, and lemon juice into a saucepan.
   Stir to mix evenly and let stand 5 minutes. This helps dissolve sugar.

3. Heat the Mixture
   Cook over medium heat, stirring often, until the mixture begins to simmer.
   Add butter to reduce foam if desired.

4. Boil to Set
   Bring to a steady boil and cook 10–20 minutes, stirring frequently.
   The jam is ready when it:

   • Reaches 220°F (104°C) on a thermometer, or

   • Thickens and passes the “cold plate test” (a drop placed on a chilled plate wrinkles when pushed).

5. Fill the Jars
   Carefully ladle the hot jam into sterilized jars, leaving ¼ inch (0.5 cm) at the top.
   Wipe rims and seal with lids.

6. Cool & Store
   Allow to cool. Store:

   • Refrigerator: up to 3 weeks

   • Freezer: up to 6 months

   • For shelf-stable storage, follow approved canning procedures (10-minute boiling-water bath).

Nutritional Information (per 1 tablespoon / 20g serving)

Approximate values:

Note: Nutritional values vary based on berry sweetness and final jam thickness.

Tips & Variations

• Less Sweet Version: Reduce sugar to 1 cup. Jam will be slightly thinner and may spoil faster.

• Seedless Jam: Press cooked berries through a sieve before adding sugar.

• Add Flavor: Try stirring in a splash of vanilla or a few crushed mint leaves at the end.