Homemade Raspberry Jam
Dive into the irresistible sweetness of summer with our 'Homemade Raspberry Jam' recipe, a classic preserve bursting with fresh, juicy raspberries and just the right balance of tartness from lemon juice. This easy-to-follow recipe combines simple ingredients—ripe raspberries, granulated sugar, zesty lemon juice, and liquid pectin—to create a vibrant, glossy jam perfect for spreading on toast, swirling into yogurt, or using in baked goods. With just 15 minutes of prep time and a straightforward canning process, you'll have 64 servings of delicious homemade jam, ready to savor or gift. Whether you're a beginner or seasoned canner, this tried-and-true recipe ensures beautifully sealed jars that stay fresh for up to a year. Make the most of raspberry season and enjoy the rich, fruity flavor of homemade jam, straight from your kitchen. Keywords: homemade raspberry jam, easy jam recipe, raspberry preserve, canning jam, fresh raspberry recipes.
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Recipe Information
Ingredients
- 4 cups fresh raspberries
- 4 cups granulated sugar
- 0.25 cup lemon juice
- 1 package liquid pectin
Instructions
Begin by preparing your jars for canning. Wash jars, lids, and bands in hot, soapy water and rinse well. Set jars into a boiling-water canner with hot water to keep them warm. Set lids and bands aside.
In a large, deep pot, crush the raspberries with a potato masher or fork. Use one layer at a time for better results. You should have about 4 cups of crushed raspberries.
Stir the granulated sugar into the crushed raspberries in the pot. Mix well to ensure all the sugar is dissolved.
Add the lemon juice to the raspberry and sugar mixture. Stir until thoroughly combined.
Bring the mixture to a full rolling boil over high heat while stirring constantly. A full rolling boil is one that doesn't stop bubbling even when stirred.
Quickly stir in the liquid pectin. Return the mixture to a full rolling boil and continue boiling for 1-2 minutes, stirring constantly.
Remove the pot from the heat. Use a metal spoon to skim off any foam that may have formed on the surface of the jam.
Ladle the hot jam into prepared jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims with a clean, damp cloth to remove any residue.
Place lids on jars and screw on the bands until fingertip-tight.
Place the jars into the boiling water canner. Ensure they are fully submerged in water and cover the canner with a lid.
Process the jars in the canner for 10 minutes. Adjust for altitude if necessary.
Carefully remove the jars from the canner and place them on a towel or cooling rack. Allow them to cool completely for 24 hours without moving.
Check seals after 24 hours. The lid should not flex up and down when the center is pressed. Any unbealed jars should be refrigerated and used first.
Store sealed jars in a cool, dry place. The jam is best used within one year for optimal taste and quality. Enjoy your homemade raspberry jam!
Nutrition Facts
Calories |
3331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 866.7 g | 315% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 823.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
