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Raspberry Jam
This simple raspberry jam is easy to make at home with just two ingredients.
👥 40 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
📝 Preparation Steps
1
Pick over raspberries and discard any spoiled or under ripe fruit.
raspberries (mashed, from 4 pints whole fruit, or about 3 lbs)4 cups
2
Mash the raspberries and measure the result. For every cup of mashed fruit, add 1 cup of sugar.
raspberries (mashed, from 4 pints whole fruit, or about 3 lbs)4 cupssugar (see note)4 cups
3
Place the sugar and fruit in a jam pot. Bring to a hard boil over medium-high heat, stirring continuously to prevent scorching.
sugar (see note)4 cups
4
After 8 to ⏱️ 12 minutes the raspberry jam should reach gel stage. The setpoint can be tested on a plate that's been placed in the freezer, or you can use an instant-read thermometer. The jam should be finished when it reaches 220 degrees F (or 104C). Do not overcook!
5
Once the jam reaches the setpoint, remove the saucepan from the heat and ladle the jam into prepared jars.
6
If canning, process the jars in a water bath canner for ⏱️ 10 minutes (or ⏱️ 15 minutes above 6,000 feet in elevation). Remove from the canner and allow to cool on a towel on the counter for ⏱️ 12-24 hours. Check seals and store any unsealed jars in the refrigerator for immediate use.
7
Caning is optional, and this jam will keep for several weeks in the refrigerator or up to 6 months in the freezer. Properly canned and sealed, the raspberry jam should maintain peak quality on the pantry shelf for 12-18 months. Refrigerate after opening.
Nutrition Facts
calories
83 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
20 g
sodium Content
0.3 mg
protein Content
0.1 g
carbohydrate Content
21 g
saturated Fat Content
0.002 g
unsaturated Fat Content
0.05 g
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