Sweeten up your day with this delicious Raspberry Jam. The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success. Excellent jam and no Certo needed. The raspberries have natural pectin in their seeds and that is enough to thicken it. This delicious jam will have you emptying the jar in no time – seriously good!
This small-batch jam recipe is perfect for beginners and for those wanting a super-simple, practically foolproof method! Raspberry has always been a favorite of mine – spread in between cake layers, or in thick lashings on toasted muffins . The tart, yet sweet flavor of the raspberries mixed with sugar is very delicious. Plus, you won’t believe how much better homemade jam is until you’ve tried it. This is a very tasty Raspberry treat.
This recipes is seriously good. If you try to compare it to store bought jam, well, there is really no comparison at all! If you’ve never made raspberry jam before then you really need to change this state of affairs to start enjoying jam at its absolute best! Your very own homemade jam, that is!!
The raspberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose family, most of which are in the subgenus Idaeobatus. The name also applies to these plants themselves. Raspberries are perennial with woody stems. WikiPedia
Raspberries provide potassium, essential to heart function, and proven to lower blood pressure. The omega-3 fatty acids in raspberries can help prevent stroke and heart disease. They also contain a mineral called manganese, which is necessary for healthy bones and skin and helps regulate blood sugar.Print
Sweeten up your day with this delicious Raspberry Jam.
- Prep Time: 11
- Cook Time: 60
- Total Time: 71
- Yield: 4 1x
- 4 cups (1 liter) granulated sugar
- 4 cups (1 liter) fresh raspberries
- Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
- Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
- Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
- Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
- Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.
- To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later — the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.
- “The intensity of this jam is due to the fact that it has no added fruit pectin,” says Topp. Adding pectin helps the jam jell, but necessitates more sugar, which dilutes the natural flavor of the fruit. Making jam without added pectin requires more careful cooking (see notes about the spoon test, above), but the extra effort pays off in a deliciously old-fashioned, fruity product.