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–+ servings
Stav Kogan

Simple 3-Ingredient Homemade Raspberry Jam

Capture the essence of summer in a jar with this incredibly straightforward 3-ingredient raspberry jam recipe. Results in a vibrant, perfectly set jam that bursts with tart, sweet flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 pint
Calories: 45
Ingredients Method Nutrition

Ingredients
  

  • 2 lbs (900 g) (31.7 oz) fresh raspberries, washed
  • 4 tsp (20 ml) fresh lemon juice
  • 2 lbs (900 g) (31.7 oz) granulated sugar
  • 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.
  • 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.

Method
 

  1. Prepare your jars. Wash five 8-ounce / 240ml (8.1 fl oz) 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.
  2. Keep the jars hot until you're ready to fill them.
  3. Cook the berries.
  4. 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.
  5. Simmer gently.
  6. Place the pot over medium-low heat and bring the mixture to a gentle simmer, stirring frequently to prevent scorching.
  7. Let it simmer for 5 minutes, allowing the berries to break down completely.
  8. Warm the sugar.
  9. While the berries simmer, spread the sugar in an even layer on a baking sheet.
  10. Place it in a preheated 250°F / 120°C oven for about 5 minutes.
  11. Warming the sugar helps it dissolve faster and prevents the jam's temperature from dropping.
  12. Combine and dissolve. Carefully add the warm sugar to the simmering berries.
  13. 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.
  14. Boil hard.
  15. Once the sugar is fully dissolved, turn the heat to high and bring the mixture to a rapid, rolling boil.
  16. 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.
  17. Test for set. To check if the jam is ready, use the cold plate test.
  18. 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.
  19. 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.
  20. 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.
  21. Don't skip warming the sugar! This simple step helps it dissolve quickly and prevents the jam from crystallizing for a smoother texture.

Nutrition

Calories: 45kcalCarbohydrates: 11.5gProtein: 0.1gFat: 0.1g

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