With raspberry season here, Tamara Novacoviç decides to make a jam perfect for those glorious summer mornings.
By Tamara Novacoviç
The glorious time of raspberries has arrived. Joy and happiness. How much I love this time of the year…Our garden is full of red, juicy, soft, gentle, seductive fruit. I feel like I want this time to last forever. I also want to preserve raspberries and eat them forever and ever, fresh and sweet. What better way to do so than making a raspberry jam? Preserving summer in a jar. Ok, the jam is not forever, it actually lasts for a very short time in my fridge because I am a true raspberry addict…But it’s the best way to save all those raspberries and enjoy them in fall/winter time. If your jam lasts that long. Mine won’t. But, another fruit and another jam will come soon… 
Summer mornings are the greatest. I like to wake up early and enjoy the nature in its full glory. No noise coming from the neighbors, smell of fresh coffee that wakes me up, a walk in the garden, among vegetables and fruit refreshed by dew, lovely rose scent that fills my nostrils… I take a bowl and go into that colorful part of our garden where the raspberries grow. All is red and green. If I bow, I will encounter numerous tiny ladybugs, ants and all kinds of creatures having fun in the middle of raspberry bushes-a scene Tim Burton himself would recreate.
One of the things I often wonder is the difference between jam, marmalade and similar spreads. Every time I browse the internet or cook books I encounter different info. However, I conclude it all comes down to this:
Marmalade is a traditional English preserve made exclusively of citrus fruit-citrus peel and juice is combined and boiled with water and sugar. However, in other countries, marmalade can mean preserves made with fruit other than citrus. In this case, it’s a jelly with pieces of cut fruit in it.
Jam is made from any type of fruit-the entire fruit is used (not just peel or juice). It is usually crushed or pureed.
Jelly is made using the juices of the fruit and it’s much stiffer than a jam-if cut, it will hold its shape.
Preserves is usually the same as jam, but it often applies to cooked gelled whole fruit.
Of course you can buy fresh raspberries if you don’t have your own, you can even use frozen ones when they’re not in season. Home made jam is definitely much better way to enjoy this fruit that store bought versions. It’s healthier and rewarding to have something you made yourself for the breakfast. It will take you 15 minutes to pick raspberries (or buy them) and another 15 minutes to make this. Since raspberries contain very little pectin, powdered or liquid pectin is added to thicken the fruit and its juices.You can also add another fruit that will help it thicken, like apples. However, I wanted pure raspberry bliss. And it’s what I got. It smells great, the color is perfect, the taste wonderful, 100 % fruit. I used powdered pectin. This recipe yields 3 jars of 450 g-sized jars.
PrintPreserve summer: Raspberry jam
- Total Time: 1 hour 30 minutes
- Yield: 3 jars (450 g each) 1x
Description
Capture the essence of summer with this homemade raspberry jam, bursting with pure raspberry flavor and perfect for spreading on your morning toast.
Ingredients
- 35 oz (1 kg) raspberries
- 2 1/2 cups (500 g) sugar
- 4 tsp (25 g) powdered pectin
Instructions
- Wash the raspberries thoroughly and drain them well.
- In a large bowl, combine the raspberries with the sugar. Stir gently to mix.
- Let the raspberry and sugar mixture sit at room temperature for 1 hour to allow the fruit juices to be released.
- While the mixture is resting, sterilize your jars: wash the jars and lids separately, then place them in a large pot of boiling water for 10 minutes. Remove carefully and let them air dry on a clean towel.
- After the raspberries have released their juices, transfer the mixture to a large pot and place it over medium heat.
- Add the powdered pectin to the pot and stir well to combine.
- Bring the mixture to a boil, stirring frequently to prevent sticking, and cook for about 15 minutes until the jam thickens. Skim off any foam that forms on the surface.
- Test the jam’s consistency by placing a small spoonful on a chilled plate. If it wrinkles when pushed with a finger, it’s ready.
- Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean with a damp cloth.
- Seal the jars with the lids and let them cool to room temperature. Store in the refrigerator.
Notes
For a thicker jam, ensure you use the correct amount of pectin. If you prefer a seedless jam, strain the raspberries before adding sugar. Store the jam in the refrigerator and consume within a few weeks. You can use frozen raspberries if fresh ones are not available.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0
How long until the jam will set to eat?
Thanks for this recipe. I have so many wild raspberry bushes. I usually freeze them whole and use throughout the winter. But as this year is another banner crop and I’m thinking about Christmas presents (jam) for the family and friends.
Hello!
When you say 35 oz of raspberries, do you have them loosely packed in the measuring cup, whole, or smooshed down? I have a lot of berries but I’m not sure we have 35 oz.
Thanks!
Anne
Lucky you to have so many raspberries! Maybe it’s the heat, maybe it’s the culture, but raspberries are hard to come by in Italy.
Great post and useful explanation of the different kinds of preserves. Grazie!
Hi, Judith! Hm, I really didn’t know it was like that in Italy! Here we have both raspberries and blackerries. I am really glad you like the post and find it useful, thank you!
Fresh raspberries right off the bush, wow! This looks absolutely wonderful :)
Yes, in today’s modern world, I believe it’s a privilege to have fresh fruit without any pesticides eaten directly from the bush. This jam is my favorite, I am glad you like it :)