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.
Print Recipe
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 to boil for a further 1-2 minutes before retesting.
- 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.
- Enjoy your delicious jam!
Notes
I also recommend you watch my video as I give you more information regarding bottling jams and pickles.