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
Units
Scale
- 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