thepioneerwoman5.0
Raspberry Jam
Raspberry jam is a way to stretch raspberry season as long as possible. With easy ingredients like sugar, pectin, and lemon juice, this recipe is easy as pie.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min👤 Hannah Klinger📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
📝 Preparation Steps
1
In a large bowl, crush the raspberries using a potato masher. Stir in the lemon juice, ginger (if using), and salt. Set aside.
2
In a large saucepan, stir together the sugar and pectin. Stir in 1 cup of water. Bring to a boil over medium-high heat, stirring constantly. Boil for ⏱️ 1 minute. Pour the mixture over the raspberries and stir constantly for ⏱️ 1 minute.
3
Transfer the jam to 6 clean pint jars and let cool, uncovered, to room temperature, about ⏱️ 1 hour. Seal jars and store in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year.
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