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Raspberry jam, homemade, puts purchased jam to shame! This raspberry jam recipe makes a perfectly balanced sweet-tart jam and preserves the flavor of summer. So excellent on toast and also as the jam topping in baked brie.
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, itโs the easy raspberry jam recipe that takes over the lionโs share of fruit…the very best way to prolong our raspberry season joy. It’s true with my strawberry jam and it’s true here: One spoonful and in my mind, in my mouth, and above all, in my soul, weโre all together again in our happy place, up north in Michigan.
Notes about 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.
Making Raspberry Jam
For lush flavor in your jam, mascerate the raspberries in the sugar and lemon juice to get help release the fruit juice and flavor. A potato masher helps combine and break everything down.
It’s important as the mixture boils and then simmers to keep stirring to prevent any scorching.
You can keep these preserves in the refrigerator for a couple of months, or use sterilized jars and 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.
Storage
You can store the jam in the refrigerator in the airtight jars for at least a month (I’ve had jam go a full year in the refrigerator).
You can freeze the jam in glass jars or lidded plastic containers. They will keep in the freezer for at least 6 months.
To process jars for shelf life and store them 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
- 2ยผ pounds raspberries
- 3ยพ cups granulated sugar
- 1 lemon, juiced
- ยฝ 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.
More Preserve Recipes
Just like raspberry jam, I have a great and easy Strawberry Jam recipe. Make Strawberry Jam Bars with it.
Apricot preserves are one of my all time favorites, such a fun and delicious preserve to make yourself. You can make an excellent Apricot Jam Tart with it.
Fig jam is a Lebanese favorite, made with dried figs.
Love your food
Thank you so very much! Welcome here!
Can’t wait to try this easy recipe!
I just made a small batch of this jam it is SO divine! Spooning over soft-serve ice cream….
Love this
Thank you Matt! I do too!
Is it okay to strain the seeds out before pouring into jars?
Yes, check out my Raspberry Jelly recipe here!
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