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Simple raspberry jam recipe

Simple raspberry jam recipe

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  • Raspberry jam

Fresh raspberries, sugar and lemon: here you have my secret simple recipe for raspberry jam! No pectin needed, but be sure to use jam sugar.

13 people made this

IngredientsMakes: 10 jars raspberry jam

  • 1kg raspberries
  • 900g jam sugar, or as needed
  • 1 lemon, juiced

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Cook the raspberries in a large casserole or heavy saucepan until they soften and form a puree. Pass them through a sieve if you would like to remove the seeds - I always leave a few.
  2. Weigh the puree, return it to the casserole, and stir in the equivalent weight of sugar. Cook, stirring regularly, until the jam begins to gel slightly, about 20 minutes. Skim off any foam, then finally add the lemon juice.
  3. Pour the hot jam into hot sterilised jars, filling to within 1cm of the rim. Wipe the rims with a clean cloth, seal immediately and turn upside down onto a wooden surface or tea towel.
  4. Let the jars cool overnight without moving them. Store the unopened jars of jam in a cool, dark place.

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More Simple Joys: a Raspberry Jam Recipe with Pectin and a No-Pectin Recipe with Less than Half the Sugar

There’s something about celebrating old traditions and fond memories of the past that puts a smile on my face. With more than 50 years behind most of us, we certainly have a lot to reminisce about and share with our kids and grandkids.

Since I’m writing about simple joys this week, starting with my long-held love of homemade ice-cream, another summer tradition emerged from the past. It might have started as a craving.

I remember berry picking and canning with my grandma in the Pacific Northwest, in late July and August when the local berries were literally bursting with summer flavor and the bushes were heavy with fruit. Strawberries, raspberries, blueberries, blackberries, and marionberries – I didn’t not discriminate. Foraging around the woods with my three sisters, picking berries, and racing each other toward the ripest and brightest, we would haul back buckets of summer goodness.

Then the real work would begin. Sterilizing the mason jars, stirring hot fruit for hours, sealing the cans. It was hot. And time-consuming. But worth the effort if only for the year-round taste of summer and the kernels of wisdom that were shared by grandmother during the process. Isn’t that what grandmothers are for, anyway?

While I don’t often can summer jams these days, and my berry picking days are far and few between, I do enjoy making easy freezer jam each summer. But for this post, I wanted to make it just how grandma used to do.

In Search of the Perfect Recipe

Unfortunately, I don’t have written instructions for the way we used to make jam. So I had to do a little research to find the perfect recipe. What I found was that there seems to be two schools of thought: the added pectin jam recipes and the recipes without jam, simply fruit and sugar. On the one hand, the idea of using a thickening agent like pectin generally saves time, results in more jam since you aren’t boiling the heck out of it, and also requires a lot more sugar. On the other hand, no pectin recipes seemed to take longer and some fruit, like raspberries, doesn’t have the natural pectin needed to make it gel adequately.

I came up with a couple of criteria for my recipe testing. First of all, I preferred a lower sugar recipe without any weird sugar alternatives. You’d be surprised how many recipes actually called for more sugar than fruit. Second, I don’t want to spend the entire day sweating over a hot stove. And third, it had to be delicious.

There were mixed reviews on the low sugar pectin so I removed that from the list of contenders. I decided to do a little experiment. Why not do a side by side comparison of added pectin and no pectin raspberry jam? My goal was to find a recipe that would be just as delicious with less than half the sugar. Yes, you read that right.


Before you get started, make sure you have the following items.

12 8 oz ball jars, (sterilized according to instructions)

canner or large pot to seal jars

deep sauce pan (2 in my case since I made two different kinds)

ideally one or more grandchildren

Preparing the Fruit for Glory

The first step is finding an enthusiastic grandchild to pick the summer’s finest bounty, preferably one with eagle eyes. If none are available, just buy some berries at the store.

Then rinse the berries. Bask in the beauty of their vibrant colors. Snack on a few. Try to save enough to make jam, otherwise you’ll need to start back at step 1.

Then mash them up using a potato masher.

Once mashed, the fruit condenses by approximately a third. In my case, I was left with 10 cups of mashed fruit. An optional step here is removing some of the seeds by running the fruit through a sieve. I opted to skip this step because seeds just don’t bother me and I didn’t want to waste any more precious berries. It’s your choice.

Place the mashed berries in a large pot and heat until it a full rolling boil and doubles in volume. Rolling means that the bubbling boil won’t be slowed down by stirring. Continue rolling boil for 2 minutes.

Now that the fruit is prepared to be jammed, choose your adventure. Will it be with Sure Jell version or the one without pectin with less than half the sugar? Follow the appropriate recipe below for next steps.

Homemade raspberry jam

Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.

Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.

The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

Raspberry Jam-making Directions - Step by Step

This example shows you how to make Raspberry. But you can use this recipe to make any type of berry jam where there is a difference, I will point it out! The yield from this recipe is about 8 eight-ounce jars (which is the same as 4 pints).

Step 1 - Pick the berries! (or buy them already picked)

It's fun to go pick your own and you can obviously get better quality ones!

I prefer to grow my own which is really easy - but that does take some space, but they are extremely easy to grow.

As mentioned in the Ingredients section you may use frozen berries (those without syrup or added sugar) which is especially useful if you want to make some jam in December to give away at Christmas!

Above and at left are raspberries that I picked at a pick-your-own farm. If you want to pick your own, here is a list and links to the pick your own farms.

How many raspberries?

Jam can ONLY be made in rather small batches - about 6 cups at a time - like the directions on the pectin say, DO NOT increase the recipes or the jam won't "set" (jell, thicken). (WHY? Alton Brown on the Food Channel says pectin can overcook easily and lose its thickening properties. It is easier and faster to get an even heat distribution in smaller batches. It takes about 8 cups of raw, unprepared berries per batch you'll need 6 cups of mushed raspberries.

Step 2 - Wash the jars and lids

Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.

NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.

Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out. Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jam.

Step 3 -Wash the raspberries!

I'm sure you can figure out how to wash the fruit in plain cold water.

Just pick off any stems, cores and leaves.

Step 4a - Deseed the raspberries (optional)

I prefer seedless raspberry jams and jellies. The easiest way to do this is to use a food mill a Villaware (manual or motorized) or a Roma mill not a Foley*. I find the seeds separate more easily if I heat the raspberries up until almost boiling, in a pan with about 1 cup of added apple juice. Note: *The Foley Food Mill's sieve has openings that are too large for raspberries the seeds pass through.

As you can see, it is really effective at removing just the seeds: You DO lose a fait amount of pulp, though too, so it diminishes your yield.

ASIDE: Here's how the Foley food mill (below) works on BLACKBERRIES - not raspberries. They cost about $30.

It works well for blackberries, not so well for raspberries, and no one tries to remove strawberry seeds (they're so small). I suppose you could train monkeys to pick them out, but they'd probably form a trade labor union. But I digress..

Step 4 b - Mush the berries - if you did not deseed them

If you decided not to remove the seeds, then you just mush the raspberries up a bit - not completely crushed, but mostly. Most people seem to like large chunks of fruit but crushing them releases the natural pectin so it can thicken. You'll need about 6 cups, mushed up.

Step 5 - Measure out the sugar

The precise measurements are found in each and every box of pectin sold. For most fruit like berries, with the low sugar pectin, you'll need 4 cups of sugar. With regular pectin, about 7 cups of sugar. I prefer to use 4 cups of sugar AND the NO-sugar pectin - that seems to give the best results of set, color and flavor, better than regular or low-sugar pectins. Mix the dry pectin with about 1/4 cup of sugar and Keep this separate from the rest of the sugar. If you are not using sugar, you'll just have to stir more vigorously to prevent the pectin from clumping. This helps to keep the pectin from clumping up and allows it to mix better!

If you would rather try to make jam with no added sugar, click here for those directions!

Step 6 - Mix the berries with the pectin and cook to a full boil

Stir the pectin into the berries and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that cannot be stirred away).

Why use pectin? You may run into grandmotherly types who sniff "I never used pectin!" at you. Well, sure, and their generation took a horse and buggy to work, died of smallpox and ate canned meat and green beans that tastes like wet newspapers. Old fashioned ways are not always better nor healthier. Pectin, which occurs naturally in fruit, is what makes the jam "set" or thicken. The pectin you buy is just natural apple pectin, more concentrated. Using pectin dramatically reduces the cooking time, which helps to preserve the vitamins and flavor of the fruit, and uses much less added sugar. But, hey, if you want to stand there and stir for hours, cooking the flavor away, who am I to stop you! :) Having said that, there are some fruits that have naturally high amounts of pectin (see this page for a list) and they simply don't need much or even any padded pectin.

Notes about pectin: I usually add about 25% - 30% more pectin (just open another pack and add a little) or else the jam is runnier than I like. With a little practice, you'll find out exactly how much pectin to get the thickness you like.

Another tip: use the lower sugar or no-sugar pectin. You can add sugar to either and it cuts the amount of sugar you need from 7 cups per batch to 4 cups or less! And it tastes even better! On the other hand I have never had success with the No-sugar pectin without adding ANY sugar. It always turned out runny and bland. You might want to try using the low sugar or no-sugar recipe with a mixture of sugar and Splenda sugar and white grape juice, or just white grape juice - that will cut down the sugar, but still preserve the flavor.

Is your jam too runny? Pectin enables you to turn out perfectly set jam every time. Made from natural apples, there are also natural no-sugar pectins that allow you to reduce the sugar you add by half or even eliminate sugar!
Get them all here at the best prices on the internet!

Step 7 - Get the lids warming in hot (but not boiling) water

Lids: put the lids into a pan of hot water for at least several minutes to soften up the gummed surface and clean the lids.

Step 8 - Add the remaining sugar and bring to a boil again for 1 minute

When the berry-pectin mix has reached a full boil, add the rest of the sugar (about 4 cups of sugar per 6 cup batch of berries) or other sweetener, and then bring it back to a boil and boil hard for 1 minute. If you bring it back to a full boil fairly slowly (on medium heat rather than high) that will help reduce foaming.

Step 9 - Skim any excessive foam

Foam. What is it? Just jam with a lot of air from the boiling. But it tastes more like, well, foam, that jam, so most people remove it. It is harmless, though. Some people add 1 teaspoon of butter or margarine to the mix in step 6 to reduce foaming, but food experts debate whether that may contribute to earlier spoilage, so I usually omit it and skim.

But save the skimmed foam! You can recover jam from it to use fresh! See this page for directions!

Step 10 - Testing for "jell" (thickness)

I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.

Notes about "set" (thickening or jell): It takes 3 ingredients for jams and jellies to set: pectin, sugar and acidity. The amount of pectin that is naturally occurring in the fruit varies from one type of fruit to another and by ripeness (counter intuitively, unripe contains more pectin). See this page for more about pectin in fruit. It takes the right balance, and sufficient amounts of each of pectin, sugar and acidity to result in a firm jam or jelly. Lastly, it takes a brief period (1 minute) of a hard boil, to provide enough heat to bring the three together. Generally speaking, if your jam doesn't firm up, you were short in pectin, sugar or acidity or didn't get a hard boil. That's ok - you can "remake' the jam see this page!

Step 11 - Optional: Let stand for 5 minutes and stir completely.

Why? Otherwise, the fruit will often float to the top of the jar. This isn't a particular problem you can always stir the jars later when you open them but some people get fussy about everything being "just so", so I've included this step! Skipping this step won't affect the quality of the jam at all. I usually don't bother.

You'll also notice that the less sugar you use, the more the fruit will float (chemists will tell you it is due to the decreased density of the solution!)

Step 12 - Fill the jars and put the lid and rings on

Fill them to within 1/4-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner!

This is where the jar tongs come in really handy!

Step 13 - Process the jars in the boiling water bath

Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 minutes, which is what SureJell (the makers of the pectin) recommend. I say "in general" because you have to process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sanitize the jars and lids right before using them. The directions inside every box of pectin will tell you exactly. The directions on the pectin tend to be pretty conservative. Clemson University says you only need to process them for 5 minutes. I usually hedge my bets and start pulling them out after 5 minutes, and the last jars were probably in for 10. I rarely have a jar spoil, so it must work. But you don't want to process them too long, or the jam will turn dark and get runny. See the chart below for altitude adjustment to processing times, if you are not in the sea level to 1,000ft above sea level range.

Note: Some people don't even boil the jars they just ladle it hot into hot jars, put the lids and rings on and invert them, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jam and then not to process the jars to be sure they don't spoil!

Step 14 - Remove and cool the jars - Done !

Lift the jars out of the water with your jar lifter tongs and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them! Another trick is to keep the uncooked berries or other fruit in the freezer and make and can the jam as needed, so it's always fresh.

Ten-Minute Raspberry Jam

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This was so simple to make. I substituted half of the sugar with Stevia. I bake cookies and put a dimple in them for the raseberry. They are totally amazing. Oh I drizzle white chocolate over them too.

This is the fifth time I’ve made this jam. So quick and easy and naturally tasty. I would recommend this recipe to anyone. In fact I already have done. Just searched your fruit scone recipe and made those - not had a chance to taste them yet!

I used frozen raspberries, 1/2 cup sugar per 1 cup raspberries, cooked the mixture for 7 minutes, and the outcome was great. Thank you for the recipe!

Never made Jam before, was looking for something to do whilst in Lockdown, only used 1 cup of Raspberries with 1/2 Cup of Sugar, perfect, absolutely look it and would make again.

I have a major sweet tooth, and I love good raspberry jam. I tried making this recipe last night. It looked great, and it gelled fine, but the jam was sweet enough to render it inedible. You can barely taste the raspberries for the sugar. My husband said the same. I think this might be OK if you used 1/2 the sugar, or even 1/3 the sugar. I'm hoping to figure out a way to rescue it.

Excellent recipe, must experiment with other fruits! I will be using this small batch recipe (trying it without the pectin) using up precious fruits, berries.

this is the first time that l made it and l put a small amount of pineapple and it is very good and this is the only recipe i will use from now on.

My raspberries stuck to the bottom!! next time I don't think I will do the hard boil the recipe asks for. Very disappointing. At this point I am not sure it is salvageable. It's a lot of raspberries to waste though. This is a basic recipe that I will probably use again. I make a lot of 1 cup recipes using this method for refrigerator jam.

This was the first time I have canned anything and after seeing this recipe I just had to try. I have a Raspberry Vine growing in my backyard so I have plenty of berries to experiment with. This was just wonderful. Can't wait to try doing Peaches. Thanks for the easiest method on canning fruit.

I made 12 half pints with this recipe! I LOVE it! I used 8 cups berries and 6 cups sugar. I boiled it about 8 minutes, stirring constantly, until the temp reached 230 degrees. This is my only recipe from now on! The flavor is amazing! I am going to try using logan berries tomorrow. oh. I did not heat my sugar ahead of time. how do you pour a cookie sheet full of hot sugar into a saucepan.

So I have not had great success with pectin in the past. I was excited to try this recipe and followed it to the tea the first time. It came out perfectly although I think I let it boil about eight minutes. In fact it was almost too thick. The second time I doubled the recipe but it took longer to get thick. it boiled about 15 minutes that time. The one thing I want to point out that nobody ever seems to point out, I am using an electric stove. The batch that I doubled I pulled off the heat for about two minutes as I prepared my sugar from the oven into a container I could pour into the pot. That was a little tricky for me because I poured it in a rimmed baking sheet and had to dump it into a big pan that I could pour into my pot. I wonder if pulling it off the stove and allowing it to cool somewhat before adding the sugar was what made it take longer to get back. I’ll know next year is I will make this again definitely. Anyway they all set up perfectly and tasted delicious. I did add butter both times after adding the sugar to keep the foam down. I did not add any lemon. I will be trying the same method for strawberries. Will let you know if it’s any good. Thank you for the recipe.

Was pleasantly surprised by this recipe. It turned out exactly as stated. I thought about not cooking it at such a high heat but I went ahead and follow the recipe exactly. It works. When they say cook at high heat crank your burner all the way up. The one minute and then five minute boils were the perfect timing for my stove. Very easy and quick. Flavor is as good as the fruit you put into it

I've made different jams for 50 years, always using sure gel or similar. This is by far cheaper, easier, and BETTER than any used previously. Surprised how great it tastes! My wife even likes it!

I’ve made raspberry jam for years. with pectin and thought I should try it without. My raspberries burned the bottom of my pan, don’t think I stirred constantly, should I have? I’m hoping the jam will taste ok, if not, I have more berries to start from scratch. This recipe foamed a lot and I did not notice anything about adding butter. so I did. Plus the cold spoon method, I even put my spoons in ice water and still never had 2 drops blend together. It seemed like I cooked it for a very long time. they are cooling now so I’ll have to wait and see about the texture. I would try this recipe again but I would alter my method: stir constantly, add butter timely, use candy thermometer and not spoon method.

Thanks so much to all of the prior reviewers for their tips! I cut the sugar to 3/4 c per cup of raspberries. I also used a thermometer instead of the crazy drip method, and it gelled perfectly. However, I still found it to be much too sweet, so I will try again with 1/2 c of sugar per cup of raspberries. I rated 2 forks, because as written it would be even sweeter than what I made, but I really like the method and will definitely make again.

Absolutely delicious and, as it says, very intense flavor. Will definitely make this again!

I used this recipe last year with great results so I used it again this year and is works every single time! I love the vibrant raspberry flavor and color in my homemade jam.

First attempt at raspberry jam. I just had to try, I had just four cups of some of the nicest Berry’s ever. I followed the directions to the letter. I would have liked less sugar but I didn’t know if it would gel right. Same with I wanted to strain out half thr seeds, but same fear. After 15 min full rolling boil the mixture still did not do the gel run together in two strands thing like the instructions say. So I just figured like candy this much sugar had to gel after this long boil. I put in one cup jars and it filled all four plus 1/4 another that I did not seal. I sealed and possessed the four. And they look great seem great and the excess jar gelled perfect and taste out of this world! I just still wish it had less sugar and seeds. Make this, great way to preserve the summer.

Preparation tips: Have the following things out and in place: * A canning pot or similar to sterilize and do a water bath * A large pot for boiling the berries (mine is an 6 qt and did just fine) * A jar lifter * A cooling rack * A way to pour the jam from the pot into the jars (a canning funnel or I use a Tupperware 4 cup measurer that has a spout) * Oven mitts * Spatula, potato masher, metal spoon (for spoon test) or thermometer to get to 220 F or 104 C. Pre wash your jars (even if they're new) Pre measure sugar and have ready to heat Rinse berries no sooner than necessary (although they are just going into jam, they will still hold up longer if you don't rinse them right away) I heated my sugar in the BBQ grill to keep the kitchen a bit cooler.

I should have followed the instructions precisely! After 5 minutes of a hard boil, and although the temperature was just over 212 F, I added an extra 3 minutes because of a previous failure my first time canning jam last year (was syrup) with a different recipe. (In my previous fail, I followed the time given to boil, which was my downfall and which was why I added time this time.) I wanted to boil it down to 1/2. Instead I got only 3, 8oz jars of jam and it seems a little thick when it is cooled all the way to room temp. After 8 mins of a hard boil, the temp was 225+. Should have trusted this recipe and the tips from others with watching the temp. The flavor is fantastic, though! The moment I started heating the berries and caught the beautiful aroma, floods of childhood memories came rushing into my mind. As I child growing up in Seattle, we had lots of raspberries that my mom painstakingly sieved through the fruit colander, and then again through cheesecloth. When the jam was boiling she would skim all the foam off, and she would have the most clear raspberry *JELLY* (not jam) that I ever saw! I'm sure if she had entered it in a contest, she would have received blue ribbons! How fun it was to do raspberry jam for the first time in my life since watching my mom when I was a little girl! I still have some things to learn, though. btw, I did a water bath after to be safe: After filling the jars, I finger-tightened the rings and put them in the water (1-2 inches above the lids) that I had used to sterilize the jars. I brought them to a gentle boil for 10 mins, then removed the pot lid and turned off the heat and let them sit for 5 minutes before removing them to cool. The moment I removed them from the water, they would pop-seal!! I love that sound! Note: I live in Utah in a high elevation, so that probably makes a difference, too. Water boils faster at higher elevations, so keep that in mind.

Awesome recipe! I just made this and it worked on my first try. Easiest jam recipe ever. It's really fun to make things from scratch and especially when its so simple.

This was easy to make. This was the first time I've made jam without pectin and I have to say it's the best I've ever made. Super flavorful and nice consistentcy. This recipe is a keeper!

Add the raspberries, pure maple syrup, water, and lemon juice to a small saucepan. Bring to a full boil.

Reduce the heat to a controlled boil (so that the raspberry juice doesn&rsquot splatter all about!) and cook for 10 to 15 minutes, until the raspberries have softened and lots shape. Mash the raspberries using a fork.

Add the chia seeds, stir well, and continue cooking until the mixture thickens, about 8 to 10 minutes.

Remove the saucepan from the heat and allow the raspberry mixture to cool 10 minutes. Add the pure vanilla extract and sea salt. Transfer jam to a jar and refrigerate at least 2 hours before using.

Keep the jam in a sealed jar for up to 3 weeks.

Use this raspberry jam recipe to make Raspberry Balsamic Chicken!

Easy Skillet Raspberry Jam

If you recall, yesterday I posted my recipe for honey roasted peanut butter which means that of course I had to make my own homemade jam so I could make my pb and j combo complete.

For y-e-a-r-s I’ve been a strict peanut butter and grape jelly kind of gal. But lately raspberry jam has crept up into my number one spot and has become, well my jam. I make a similar recipe for these oatmeal and coconut raspberry bars and it dawned on me that I could turn it into jam. In my fridge, I had a few pints of fresh raspberries and a lemon. In my pantry I had sugar and fruit pectin. It was fate.

I love that I can make a fresh skillet raspberry jam in minutes with only four ingredients and it requires zero canning.

First add a few of the raspberries into a mesh strainer that is set over a bowl. Then using a spatula, really press them into the mesh strainer. This process works the upper arms so you can consider this a work out.I did.

Next, add more berries and keep smashing. I don’t like an overly seedy jam, so I reserved about a half cup of whole raspberries for a little later. However, for no seeds press all the raspberries through the strainer.

Press and press and press until only the teeny-tiny seeds remain. Don’t forget to scrape the raspberry puree from underneath of the strainer.

Squeeze in the juice from half a lemon and let the strainer catch the seeds.

Pour the raspberry puree into a 10 inch skillet and add in the half cup of reserved whole fresh raspberries.

Sprinkle in a tablespoon of fruit pectin.

Stir the pectin and smash up those whole raspberries with your spoon.

Heat to a boil and stir, stir, stir.

Bring the raspberry mixture back to a boil for a minute…

Then remove off of the heat. You know I swiped a taste… once it cooled of course.

Pour the jam into a clean jar and refrigerate until chilled. About 4 hours.

I could literally eat this jam with a spoon.

But on toast with honey roasted peanut butter… it’s bonkers.

This is probably the freshest piece of toast you’ll ever taste… the only way to make it even fresher would be if I baked the bread myself. But, that is a total different post in itself.

Enjoy! And if you give this Skillet Raspberry Jam recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Raspberry Jam | Canning

I am sharing a few of my canning recipes this week. You can read about our trips to our favorite little berry farm to pick our berries for the season, along with a delicious strawberry jam recipe HERE.

Raspberry jam is my very favorite. I think I get that from my dad. Fresh, local raspberries are something I look forward to every year and I love being able to preserve their delicious flavor to enjoy all year. I loved taking Ella out to pick raspberries in my mother in law's amazing graden before she passed away and they always remind me of her. He favorite jam was raspberry rhubarb, which I might try to make with fall raspberries.

I think raspberry jam is the easiest to make, so if you have never canned before, I recommend starting with this Jam. Whenever I make jam, I feel like I want to make and can a million more things because it is pretty simple and has such rewarding results. If you are new to canning, I recommend checking out these articles: Canning 101, Water Bath Canning and Canning Basics for Food Preserving.

To make raspberry Jam, I just use this recipe from the Sure Jell pectin box. You can also find recipes in the Ball Canning Book, and on the above websites. I really like the flavor of this particular recipe, so I use it almost every time I can raspberry jam. It is important to follow the instructions in the order they are given so the pectin sets up. If not, you may have jam that is runny or that separates.

Before I begin preparing the strawberries, prepare my Water Bath as outlined here. Raspberry prep is easy because it is just a matter of rinsing them well in a colander. Then I just dump them in a gallon ziplock bag and smash them up with my fingers. We like chunky jam so I leave some of my raspberries in bigger pieces.

Raspberry Jalapeno Jam

I ’ve always been of the opinion that when it comes to preserving raspberries, the simplest approach is the best. That’s because to my mind, raspberries are nearly perfect without anything extra. Most years, I struggle to save enough to preserve because I so love eating them just as they come.

However, my rational side always chimes in to remind me that raspberry season is fleeting and that if I want taste them in February, it’s in my best interest to put a few aside for canning. So I squirrel enough away to make a couple precious jars of jam that I ration out into bowls of yogurt or oatmeal.

And so, this is how I’ve always done raspberry jam. Entirely unadulterated, with just enough sugar to ensure a set and a squirt of lemon juice for balance.

But then, last summer while wandering a farmers’ market, I happened on a vendor selling homemade jams with plenty of open jars for sampling. Out of professional curiosity and a appreciation for the work of my fellow canner, I worked my way down the line.

I tasted basic blueberry, a gingery rhubarb and a spicy raspberry jelly that made my eyes water.

However, once the burn faded, I realized that there was something about the way the raspberry and the peppery heat went together that made me want to try it in my own kitchen. The recipe that follows is my take on what I discovered is a popular and fairly common combination of raspberry and jalapeno.

I like to keep the spice contained, so I simply made a few cuts in a smallish pepper and let it simmer along with the fruit while it cooked. The infusion is nice – it doesn’t rip the top of your head off, but reminds you that this isn’t your regular, mild-mannered raspberry.

If you want more heat, you can slice the pepper open fully or even cut rings that you can right into the final product.