Here’s a straightforward and delicious homemade raspberry jam recipe. It’s fresh, sweet-tart, and perfect for spreading on toast, pancakes, or desserts. 🍓
🍓 Homemade Raspberry Jam
Ingredients (makes about 2 cups):
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4 cups fresh or frozen raspberries
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2 cups granulated sugar
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1 tbsp lemon juice (helps with gelling and brightens flavor)
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Optional: 1 tsp lemon zest for extra brightness
Instructions:
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Prepare the raspberries:
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Rinse fresh raspberries and drain well.
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If using frozen, thaw and drain excess liquid.
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Cook the jam:
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In a large saucepan, combine raspberries, sugar, and lemon juice.
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Mash the berries slightly with a potato masher or fork to release juice.
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Boil the mixture:
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Bring to a rolling boil over medium-high heat, stirring constantly.
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Reduce heat slightly and simmer 10–15 minutes, stirring frequently, until the jam thickens.
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To test, place a small spoonful on a cold plate; it should wrinkle when pushed with a finger.
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Optional – Remove seeds:
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For a smoother jam, you can press the mixture through a fine mesh sieve to remove seeds before or after cooking.
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Jar the jam:
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Pour the hot jam into sterilized jars, leaving 1/4 inch headspace.
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Wipe the rims clean, seal with lids, and let cool to room temperature.
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Refrigerate up to 3 weeks or process in a water bath for longer shelf life (up to a year).
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🌟 Tips:
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Stir frequently to prevent burning, especially near the end.
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For extra flavor, add a splash of vanilla extract or a pinch of cinnamon.
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If you want a firmer jam without pectin, cook a little longer; for softer, shorter cooking works fine.
If you like, I can give you a quick 10-minute version of raspberry jam that doesn’t require long simmering or pectin. Do you want me to?
