Raspberry Jam
Indulge in the sweet, tangy delight of homemade Raspberry Jam, a simple yet irresistible spread that captures the vibrant essence of fresh raspberries. Made with just three ingredients—plump, juicy raspberries, granulated sugar, and a splash of zesty lemon juice—this quick recipe comes together in only 35 minutes from start to finish. Perfect for beginners and jam enthusiasts alike, this foolproof recipe employs a straightforward stovetop method for achieving the perfect thick and luscious consistency. Spread this silky, ruby-red jam on warm toast, swirl it into yogurt, or use it to elevate your favorite baked treats. Packed with natural fruit flavor and free of artificial additives, Raspberry Jam is a must-try for anyone craving a classic, homemade preserve that’s as delicious as it is versatile.
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Recipe Information
Ingredients
- 500 grams Fresh raspberries
- 400 grams Granulated sugar
- 2 tablespoons Lemon juice
Instructions
Wash the raspberries thoroughly under cold running water and let them drain in a colander.
Place the raspberries in a large, heavy-bottomed saucepan.
Add the granulated sugar and lemon juice to the pan with the raspberries.
Stir the mixture gently to combine and let it sit for 5 minutes until the sugar begins to dissolve.
Place the pan over medium heat and stir frequently to prevent the sugar from burning until it completely dissolves.
Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil. Stir frequently to prevent sticking.
Cook the mixture for about 15-20 minutes, stirring occasionally, until it thickens to the desired consistency. To test, place a spoonful of the jam on a cold plate and run your finger through it. If it holds its shape and doesn’t run, it’s ready.
Once the desired consistency is achieved, remove the pan from the heat and skim off any foam on the surface using a spoon.
Carefully transfer the hot jam into sterilized glass jars, leaving about 1/4-inch headspace at the top.
Seal the jars tightly with lids and let them cool to room temperature.
Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath for long-term storage.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 461.8 g | 168% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 422.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 787 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.
