There’s nothing quite like the jewel-toned glow of homemade raspberry jam. Forget the store-bought stuff; with just three simple ingredients, you can capture the essence of summer in a jar. This recipe is incredibly straightforward, resulting in a vibrant, perfectly set jam that bursts with the tart, sweet flavor of fresh raspberries. Get ready to slather this liquid ruby on everything from toast to scones!
Ingredients
• Makes about 2½ pints / 1.2 liters
• 2 lbs / 900g fresh raspberries, washed
• 4 tsp / 20ml fresh lemon juice
• 2 lbs / 900g granulated sugar
Instructions
1. Prepare your jars. Wash five 8-ounce / 240ml canning jars and their lids in hot, soapy water. To sterilize, place them on a rack in a large pot, cover with water, and boil for 10 minutes. Keep the jars hot until you’re ready to fill them.
2. Cook the berries. In a large, heavy-bottomed pot or Dutch oven, combine the fresh raspberries and lemon juice. Use a wooden spoon or potato masher to gently crush about half of the berries to release their natural juices.
3. Simmer gently. Place the pot over medium-low heat and bring the mixture to a gentle simmer, stirring frequently to prevent scorching. Let it simmer for 5 minutes, allowing the berries to break down completely.
4. Warm the sugar. While the berries simmer, spread the sugar in an even layer on a baking sheet. Place it in a preheated 250°F / 120°C oven for about 5 minutes. Warming the sugar helps it dissolve faster and prevents the jam’s temperature from dropping.
5. Combine and dissolve. Carefully add the warm sugar to the simmering berries. Stir constantly over low heat until you can no longer feel any sugar granules against the bottom of the pot. This is a crucial step to prevent a grainy jam.
6. Boil hard. Once the sugar is fully dissolved, turn the heat to high and bring the mixture to a rapid, rolling boil. Boil hard for 5 to 6 minutes, stirring often with a long-handled spoon to prevent it from sticking. The jam will foam up significantly.
7. Test for set. To check if the jam is ready, use the cold plate test. Before you start, place a few small saucers in your freezer. Spoon a small dollop of jam onto a chilled saucer and return it to the freezer for 2 minutes. If the surface wrinkles when you push it with your finger, it’s set. If it’s still runny, boil for another minute and test again.
8. Jar the jam. Carefully ladle the hot jam into your hot, sterilized jars, leaving about ¼ inch / 0.5 cm of headspace at the top.
9. Seal and store. Wipe the jar rims with a clean, damp cloth to remove any drips. Center the lids on the jars and screw on the bands until fingertip-tight. Label your beautiful jam and store it in a cool, dark, and dry place.
Nutritional Information
• Serving Size: 1 tablespoon
• Calories: 45
• Sugar: 11g
• Vitamin C: 3% DV
• Note: This is an estimate and may vary based on .
Pro Tips
• for Perfect Jam
• For a seedless jam, press the cooked raspberry pulp through a fine-mesh sieve to remove the seeds before you add the sugar.
• Don’t skip warming the sugar! This simple step helps it dissolve quickly and prevents the jam from crystallizing for a smoother texture.
• Use a wide, heavy-bottomed pot. This provides a larger surface area, which helps the water evaporate more quickly and allows the jam to reach its setting point faster.
• Avoid the temptation to double the recipe. Making jam in smaller batches ensures it cooks evenly and sets properly.
FAQ
Q: Is this raspberry jam recipe vegan
A: Yes, this recipe is 100% vegan. It uses only plant-based ingredients: raspberries, sugar, and lemon juice. No animal products like gelatin are needed for this classic jam.
Q: Can I use a different sweetener for this vegetarian jam
A: While granulated sugar provides the best set and preservation, you can use certified vegan cane sugar to ensure no bone char was used in processing. Using liquid sweeteners like maple syrup will alter the texture and may require adding commercial pectin to achieve a proper set.
Q: What are some vegetarian pairings for this raspberry jam
A: This jam is fantastic on more than just toast. Swirl it into dairy-free yogurt or oatmeal, use it as a filling for vegan scones and thumbprint cookies, or serve it on a plant-based cheese board with crackers and nuts.
Q: How can I make a seedless version of this jam
A: It’s easy to make this jam seedless. After simmering the raspberries and lemon juice (Step 3), simply press the mixture through a fine-mesh sieve using the back of a spoon. Discard the seeds and return the smooth pulp to the pot before proceeding to add the sugar in Step 5.
