Imagine spreading a spoonful of vibrant, ruby-red raspberry jam that bursts with pure, unadulterated fruit flavor—a jam so fresh and delicious, it makes store-bought versions seem pale in comparison. What if I told you that creating this liquid gold is easier than you think, and you don't even need fancy pectin? This homemade raspberry jam recipe will transform your breakfast toast, elevate your baking, and impress everyone who tastes it, all while using just three simple ingredients and minimal cooking skills.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Preserve
Serves: 4 cups
Ingredients
- 4 cups fresh raspberries
- 2 cups granulated sugar
- 1/4 cup lemon juice
Instructions
- Prepare your equipment by sterilizing glass jars and lids by washing them in hot, soapy water and then boiling them for 10 minutes. Set aside on a clean kitchen towel to dry.
- Gently wash the fresh raspberries under cool running water, removing any stems or damaged berries. Pat them dry with paper towels.
- In a large, heavy-bottomed stainless steel or copper pot, combine the raspberries, granulated sugar, and lemon juice.
- Place the pot over medium-high heat and stir the mixture continuously to help the sugar dissolve and prevent burning.
- Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Reduce heat to medium and continue cooking.
- Use a candy thermometer to monitor the temperature. Cook until the jam reaches 220°F (105°C), which is the setting point for jam.
- Perform a gel test by placing a small amount of jam on a chilled plate. Run your finger through the jam - if it leaves a clear path and doesn't immediately flow back, it's ready.
- Remove the pot from heat and let the jam sit for 5 minutes to allow bubbling to subside.
- Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the jar rims clean with a damp cloth to ensure a proper seal.
- If planning long-term storage, process the jars in a boiling water bath for 10 minutes. Otherwise, let cool and refrigerate.
- Allow the jam to cool completely at room temperature. The jam will continue to thicken as it cools.
- Label the jars with the date and store in a cool, dark place. Refrigerate after opening and consume within 3-4 weeks.
Tips
- Choose perfectly ripe raspberries for the most intense flavor. Slightly overripe berries work wonderfully as they're naturally sweeter.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- Invest in a candy thermometer for precise temperature control—it's crucial for achieving the perfect jam consistency.
- Do the "plate test" to check jam readiness: chill a plate in the freezer beforehand, and when you drop a small amount of jam, it should wrinkle when you push it with your finger.
- Sterilize your jars thoroughly to prevent bacterial growth and extend the jam's shelf life.
- Don't rush the cooling process—jam continues to set as it cools, so be patient.
- For a smoother texture, you can strain out some seeds using a fine-mesh sieve if desired.
Nutrition Facts
Calories: 111kcal
Carbohydrates: 29g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
