This small batch raspberry jam is quick to make and ideal for preserving or gifting. Made with three simple ingredients (raspberries, sugar and lemon juice) and no added pectin, it has a bright, true raspberry flavour and can be stored for up to 1 year.
About This Raspberry Jam
This easy raspberry jam is utterly delicious! It can be made with fresh or frozen raspberries and contains just 3 ingredients: raspberries, sugar and lemon juice. It is also one of the simplest jams you can make and is cooked in around 10 minutes.
Why this raspberry jam recipe is so good:
It tastes just like raspberries and nothing else!
If you have 10 minutes, you can make this raspberry jam! You don't need to go through the step of canning if you can eat the jam within 2-4 weeks.
You don't need to worry about using pectin. Although raspberries have a naturally low medium level of pectin, the jam sets well thanks to the acids in raspberries that help it set well.
I'll show you how to preserve it so that it is shelf stable and can keep for up to 1 year.
Video How To Make Raspberry Jam
Video: How to Make Easy Raspberry Jam
Ingredients For Raspberry Jam
Raspberries - I used frozen raspberries because fresh raspberries are cost prohibitive in Australia. If you are using fresh raspberries, go for raspberries that aren't overly ripe or mushy as less ripe ones will have more pectin.
Sugar - We are using regular white sugar. You can also use caster sugar if that is what you have.
Lemon Juice - You can use fresh or bottled lemon juice in this recipe. I find that the lemon juice actually brings out the tartness of the raspberries and balances it well.
Tips For Making Raspberry Jam
1 - Raspberry jam is very quick to cook and can be done in around 8-10 minutes total. Avoid overcooking jam as you want the true fruit flavour to come through and if you cook off all the liquid, the jam will become gummy. Keep checking on the doneness of jam after 4-5 minutes of rapid boiling.
2 - You can double or triple the recipe easily but you will have to increase the cooking time. It won't necessarily be doubling or triple the cooking time but an increase will be necessary. As with jam making it is not about the time but the texture.
3 - Always make jam to your taste - everyone has a different preference for sweetness. You can add a bit less sugar but sugar is the thing that preserves the fruit so go no less than 40% sugar of total fruit weight. You can also add a little more lemon juice. But be careful when tasting - the jam is very hot!
4 - I used smaller 227g/8oz jars for the jam as I wanted to gift the jam to people. I also find smaller jams fit into the pot for canning well.
5 - A jam funnel really helps if you are like me and like making jam often.
6 - Other flavours to consider adding to the jam: vanilla, cardamom, rosewater or lime. Add these towards the end of cooking so that the flavours don't change too much after intense cooking.
7 - Use a very large pot for the canning and for sterilising the jars, one where the water will completely cover the lids.
8 - Always cover jars with water and bring it to a boil. Do not pour boiling water into jars as it can cause them to crack.
9 - Raspberry jam will look liquid when it first gets jarred but with firm up after canning.
10 - This jam keeps for up to 1 year in a cool, dark place (storing it in a pantry is ideal).
Makes: 2-3 227g/8oz jars of raspberry jam (yield depends on evaporation and fruit moisture)
Ingredients Needed
500g/1.1lbs raspberries (fresh or frozen)
450g/1lb white sugar
50ml/1.7flozs. lemon juice
Step-By-Step Instructions
Step 1 -PREPARE Place a metal or ceramic plate in the freezer until needed (to test the jam for doneness). Check that your jars do not have any cracks and place your jars and lids in a very large pot and cover with cold water. Bring water to a boil and boil for 10 minutes. Remove from the water with tongs and drain upside down on clean paper towels so that they dry completely. I like to do this just before I make the jam or at the same time so that the jars remain hot.
Step 2 SIMMER - Put a large heavy bottomed pot on medium heat and add raspberries and allow to soften for 2-3 minutes. Add sugar and lemon juice and bring to a simmer. Allow to boil rapidly for 4-6 minutes. When the liquid is starting to look syrupy, start testing the jam. Place half a teaspoon of the liquid onto the frozen plate. Run the handle of the spoon through this and if the gap holds, your jam is ready. Remove from heat and skim any scum off the top and discard.
Testing for doneness
Step 3 FILL JARS - Using a ladle and a jam funnel, spoon the hot jam into the hot jars (if jam and jars are of different temperatures the glass can crack) leaving half an inch gap at the top. Ensure that there is no jam around the rims of the jar-if so, wipe with paper towels. Using oven gloves or teatowels secure the lids on as tightly as possible. I also like to turn these upside down to help create a seal. Allow to cool.
Step 4 PRESERVE - Place jam jars in a large pot that is tall enough so that water can cover the lids. Fill with cold water making sure to cover the jars entirely and bring to a boil. Boil for 10 minutes. Allow to cool and remove jars from the water.
Personal Note
While things like jam making are fun for me, I find other things a bit of a challenge. And recently when I got the word that I had to make my way to Singapore as my father's health was deteriorating I was in a bit of a fluster as I was trying to book flights.
Usually a return flight from Sydney to Singapore is less than $1,000 but for some reason (the Australia Day long weekend I think) prices soared to $2,500 for an economy seat. So I booked a flight using points on the way there but on the way back the best price was with Air Asia.
I've flown with Air Asia before and it was fine. As long as you know that you have to pay for everything then it is great. The food on board is very tasty and inexpensive and they have a whole tea and drinks menu full of on-trend coffees and teas. But to get the best price I had to book through a third party website. And of course I had to fly from Singapore to KL and then KL to Sydney.
"Make sure to book your meals," said Mr NQN. He is a big fan of the airline and loves the onboard meals. I had received one booking reference and so I booked 2 meals. "Wouldn't it be funny if you booked them both for the Singapore to KL flight?" said Mr NQN laughing.
I stopped and stared at him. "I think I might have!" I said to him. And sure enough I had two hot meals coming to me on a 50 minute flight that I couldn't cancel. I couldn't even move them to the other booking or tell them that I didn't need them any more because the whole idea of a low cost airline is that they don't want a lot of contact.
So there I was, on a 50 minute flight and not only was I the only person that ordered a hot meal, but I was the only person that had two hot meals. This woman sitting behind me in her Fendi jumper and high heels actually bent forward and gave me a very curious look. The food was actually very tasty but I swear as soon as they handed them to me, a few minutes later an announcement came over the PA system that they were starting their descent!
So tell me Dear Reader, do you like making jam? And do you ever make funny mistakes like this?
This post contains affiliate links. These help earn me a small commission at no added cost to you.
Reader Comments
Loading comments...Add Comment