Homemade Raspberry Jam
This stunning vibrant jam is so quick and easy to make. You don’t need special sugars or pectin. Let me show you how you can stop buying bland-tasting jams.
The Ingredients
I used frozen raspberries. Fresh ones are super expensive to buy and when they are frozen at their peak perfection you cant go wrong.
You could of course use fresh ones and hopefully next year I will be able to use my own. I have put in two raspberry canes this year. I can look forward to plenty of raspberries in the coming years.
The only other ingredients you will need is sugar and some fresh lemon juice. Bottled will be ok to use, but I love the fresh taste straight from the lemon. The lemon helps to achieve two things.
- To help bring out the fresh taste of the raspberries
- Act as a natural Pectin.
Some fruits are lower in pectin than others. Pectin is what helps to make the jam set, along with sugar. If you use pectin, you can cut back on some of the sugar ratio.
Sugar is normally used at a 1:1 fruit ratio to help it set.
- 1 kg fresh or frozen raspberries
- 1 kg white sugar
- 1/4 cup water
- 1 lemon juiced
- pinch of salt
Instructions
- Place the raspberries in a large heavy-based pan or preserving pan. Add a 1/4 cup of water and bring to a boil.
- Once boiling, add in the sugar and lemon juice and mix well with a wooden spoon.
- Continue to simmer until the sugar has dissolved and the jam has thickened.
- To test that it is ready. Spoon a little of the jam onto a frozen chilled plate. Let it stand for 30 seconds to cool, then run your finger through it. If it wrinkles, it is ready. If it is still quite liquid, put it back on the heat boil for a further 1-2 minutes, and retest.
- Clean and sterilize some jars and lids. I like to use my dishwasher to do this for me. The jars also stay nice and hot. While the jars are hot, carefully ladle the jam into the sterilized jars.
- Whip the rims of the jars clean with a wet cloth.Place on clean lids and seal them tight.You can water bath or steam can the jam, just follow your canning guide and recommendations.I also recommend you watch my video as I give you more information regarding bottling jams and pickles.
- Enjoy your delicious jam!
Other Links and Recipes
We are using this beautiful jam in our homemade Raspberry Trifle. I will come back and link the recipe and video here when it goes live after the video.
You can watch me make the jam in this video 12 Days of Christmas | Episode 1 | Preserves for the Baskets
We also made Incredible lemon Curd and you can find that recipe here as well.
Try having this gorgeous jam on some of my homemade bread No-Knead Bread the Easiest Loaf you will ever Make!
Let me know if you plan to make this yourself at home.
Homemade Raspberry Jam
Ingredients
- 1 kg fresh or frozen raspberries
- 1 kg white sugar
- 1/4 cup water
- 1 lemon juiced
- pinch of salt
Instructions
- Place the raspberries in a large heavy-based pan or preserving pan along with a 1/4 cup of water and bring to a boil.
- Once boiling, add in the sugar and lemon juice and mix well with a wooden spoon.
- Continue to simmer until the sugar has dissolved and the jam has thickened.
- To test that it is ready, turn off the heat and spoon a little of the jam onto a frozen chilled plate. Let it stand for 30 seconds to cool, then run your finger through it. If it wrinkles, it is ready. If it is still quite liquid, put it back on the heat boil for a further 1-2 minutes, and retest.
- Clean and sterilize some jars and lids. I like to use my dishwasher to do this for me. The jars also stay nice and hot. While the jars are hot, carefully ladle the jam into the sterilized jars.
- Whip the rims of the jars clean with a wet cloth. Place on clean lids and seal them tight.You can water bath or steam can the jam, just follow your canning guide and recommendations. I also recommend you watch my video as I give you more information regarding bottling jams and pickles.
- Enjoy your delicious jam!
