There is nothing better than homemade jam. It is summer’s bounty in a jar and tastes absolutely delectable on everything from fresh bread to pancakes to ice cream! We love all sorts of homemade jam and make several kinds every summer, in particular raspberry, a family favorite!
We planted raspberry roots this spring however, they will not be producing enough berries to make jam for a few years! So in the meantime, I’m so glad that I am able to purchase beautiful raspberries from our local farmers market! Do they not look delicious?
We love fresh raspberries, canned raspberry fruit (just like gramma used to make – check out how we can our own fruit here: https:/www.ourcityhomestead.com/grammas-home-canned-fruit/ ) and raspberry jam so we make sure to buy plenty! I will be so ecstatic once our raspberries are ready for the picking!
Making Raspberry Jam is much like making any jam really — the amount of fruit and sugar will vary, but the procedure is always the same! First we will cook the fruit with the pectin (and lemon juice if required), add sugar once boiling and then bring it to a full rolling boil while stirring constantly because there is nothing worse than burnt jam! Then jar the jam and process it in a canning pot.
I have the step-by-step procedure for canning the jam on our Strawberry Rhubarb Jam post that we made June 20 — check out all the steps here: https:/www.ourcityhomestead.com/homemade-strawberry-rhubarb-jam/
Let’s get started with making the raspberry jam! First, we will place 5 cups of rinsed raspberry fruit into the pot with 1 package of powdered pectin and 1 teaspoon oil (which helps reduce foaming). Bring to a boil.
Add 7 cups of sugar and bring to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Stir 1 minute. Remove any foam that remains. Time to jar.
Pour jam into sterilized jars and process in canning pot for 10 minutes.
Remove from canning pot carefully and let cool. Snapping lids will indicate jars have sealed.
Sealed jars can be placed in a cool, dark place (we store ours on shelves in our furnace room) and can be stored for 1 to 2 years. Unsealed jars need to be refrigerated. When this happens, I always wait 2 weeks before eating the fresh jam — it just tastes better once it sits a bit!
Raspberry Jam
2 cups crushed raspberries – I always just slightly crush and leave 1 cup whole because we like fruit pieces in the jam
1 tsp butter or oil
1 package (57g) pectin
7 cups sugar
Combine fruit and oil together. Slowly stir in pectin. Bring to a rolling boil. Add sugar. Bring to a rolling boil, boil 1 minute. Remove from heat, stir 1 minute. Remove foam. Pour into sterilized jars. Wipe rims, place seal and ring on and just lightly tighten (finger tight). Place in a canning pot of boiling water and process 10 minutes.
Remove carefully and let cool completely before touching. Popping noises will be heard when jars have sealed. Sealed jars can be labelled and stored for up to 1 year for best results (although I have used homemade jams after a couple years) and refrigerate jams that have not sealed to be eaten.
Enjoy on fresh bread, in sandwiches with nut butters, with pancakes or even on top of ice cream! This jam is one of my family’s favorites and I am sure it will be one of your favorites too!
