Raspberry Jam
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When I go to my local farmer’s market, I’m like a kid in a candy store. I see all the fresh produce lined up and I have to refrain myself from not over buying. When I get in front of some raspberries, I have no will power… they just go straight into my shopping cart.
 
Raspberries are my favorite among the berries! I love the taste combination of sweet and sour. I like to eat them as is, Bake with them, use them as an Ingredient for other recipes like my Raspberry Vinaigrette, as a topping for Vanilla Ice Cream or make Raspberry Jam! It’s been my preferred jam in the morning ever since I was a child.
 
From June to October, these are busy months for canning. My list of preserved foods is pretty long with Chutneys, Jellies, Marmalade, Sauces, Jams, Pickles, etc. When it comes to my Raspberry Jam, I usually make a double batch because the jars disappear quickly. As much as I try to scatter our consumption of these little delicious jars, I never have enough until June of the next year.
 
Just a quick note…
In the video, I don’t go into detail showing you the canning procedures therefore I highly suggest you click on this link to learn more… How to do Home Canning. Another great link you should check out is how to keep your raspberries longer. Here’s the link… Berries • How to Keep Them Longer
 
One of my mottos I like to say is “everything happens for a good reason”, and this is a perfect example of it. Until a few years ago, I always added pectin in this jam but one year, I got distracted and forgot to add some. It turned out just perfect! Since then, I’ve been making it without it. As the fruit cooks, it releases its own natural pectin therefore there’s no need to add more.
 
As more fresh fruits show up during the summer months, it’s the perfect time to preserve them. If you love these berries as much as I do, making Raspberry Jam has to be on your “to do” list so you can enjoy them during the upcoming months…
Bon Appétit!
 
Check out these other great and easy canning recipes…
– Homemade Apple Sauce
– Sweet & Savory Homemade Ketchup
– Pickled Jalapeños
– Strawberry Jam with Orange Zest
– Homemade Sweet Relish
– Pickled Beets
and for even more breakfast recipes, click on this link… Recipe Category • Breakfast & Brunch
 

 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Raspberry Jam

Raspberry Jam

This Raspberry Jam is so delicious when spread on toast, croissants, and English muffins or use it as an ingredient for other recipes.
5 from 3 votes
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Servings 4 -250 ml jars

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Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 12 hours

Ingredients
  

Directions
 

  • Add raspberries to a large bowl and using a potato masher, lightly but evenly crush them. Transfer them to a saucepan and set the heat to medium-high. Bring the berries to a boil and cook for 4 minutes.
  • Stir in granulated sugar and freshly squeezed lemon juice. Bring the mixture back to a boil and cook for another 4 minutes, stirring constantly.
  • Do a test by plunging a spoon in the mixture that was sitting in an ice water bowl and then dried off, and scoop up some jam. Let it cool off at room temperature and if it lightly sets up, the jam is ready. Keep in mind that as the jam cools off, it will get thicker.
  • Remove from the heat and fill up the sterilized jars, leaving ½-inch head space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water and bring the water to a full boil; process for 5 minutes. Lift jars and let them cool in a draft-free place for 24 hours. Makes 3 ½ -250 ml jars

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