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Homemade raspberry jam puts purchased jam to shame! This raspberry jam recipe makes a perfectly balanced sweet-tart jam and preserves the flavor of summer.
When you pick raspberries the way my clan does, the abundance of fruit leads to an array of aspirational raspberry-laden recipes. In the end, though, it’s the easy raspberry jam recipe that takes over the lion’s share of fruit…the very best way to prolong our raspberry season joy. One spoonful and in my mind, in my mouth, and above all, in my soul, we’re all together again in our happy place, up north in Michigan.
Ingredients
- Raspberries. You can use fresh raspberries or frozen raspberries. I like using fresh berries that have just been picked, and I don’t wash them to maintain their aromatic flavor. Just sort them out carefully.
- Granulated sugar. You can add more than what the recipe calls for, depending on how sweet you like your jam. If it seems like a lot of sugar, note that the balance is excellent in the result. You can still enjoy the tart and fresh flavor of the raspberries.
- Lemon. Use the juice of a small lemon. Although you could substitute it with a couple of tablespoons of lemon juice from a bottle, nothing is better than the flavor of freshly squeezed lemon juice.
- Rose water. Although it’s not a traditional ingredient, rose water adds a fresh note to this jam. I add just enough to enhance the raspberry flavor but not overpower it.
How to Make Raspberry Jam
Step 1: Combine the raspberries, sugar, and lemon juice in a medium heavy-bottomed pot, stirring constantly to break up the berries and create juice. You can use a potato masher to make it easier.
Step 2: Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.
Step 3: Add the rose water and taste, adding more if you like.
Step 4: Ladle the preserves into sterilized jars and top with the lids. Keep these preserves in the refrigerator for a couple of months, or process and seal them in a hot water bath for shelf life.
How to Thicken Raspberry Jam
Jams are generally thickened by adding pectin, a type of starch that naturally occurs in fruits and vegetables. Raspberries are a low-pectin fruit, meaning raspberry jam won’t thicken a lot on its own, which is why I add the juice of a lemon, a high-pectin fruit, to thicken it up. If you like a thicker jam, additional pectin is necessary.
You can peel and grate an apple and add it to the pot with the berries. Raspberries have a strong flavor so they shouldn’t be overpowered by the apple. You can also add pectin powder while cooking and thicken the jam this way instead.
Storing Leftovers
Refrigerator: You can store your jam in the fridge in the airtight jars for at least a month (I’ve had jam go a full year in the refrigerator!).
Freezer: You can freeze your jam in glass jars or lidded plastic containers. They will keep in the freezer for up to 6 months.
At room temperature: Once you ladle the raspberry jam into sterilized jars and top with sterilized lids, bring a pot of water to a gentle boil and lower the sealed jars into the pot. The boiling water should cover the jars by an inch. Process (cook) for 10 minutes, turn the heat off and let the jars sit in the water for 5 minutes before taking them out and letting them come to room temperature. Be sure the lids are flat and not domed. If domed, store the jars in the refrigerator. Store the canned jars in a cool, dark place for at least one year. Once you open the jar, you will need to refrigerate it.
Raspberry Jam Recipe
Ingredients
- 2¼ pounds raspberries
- 3¾ cups granulated sugar
- Juice 1 small lemon
- ½ teaspoon rose water
Instructions
- Combine the raspberries, sugar and lemon juice in a medium heavy-bottomed pot, stirring well to break up the berries and create juice.
- Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.
- Add the rose water and taste, adding more if you like. The rose water is meant to enhance the raspberry flavor rather than have a strong presence itself.
- Ladle the preserves into sterilized jars and top with the lids. Keep these preserves in the refrigerator for a couple of months, or process and seal in a hot water bath for shelf life.
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it okay to strain the seeds out before pouring into jars?
Yes, check out my Raspberry Jelly recipe here!
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