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Raspberries can go from container to jam in about half an hour. If you've been looking for a great raspberry jam recipe, read on to learn how to make raspberry jam step by step.
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Uses for Raspberry Jam
- Raspberry jam is delicious on [[How to Make Muffins|homemade muffins or fresh biscuits.
- A coating of raspberry jam on the bottom of a pie crust before baking can add a delicious twist to a lemon meringue pie.
- Thin raspberry jam with a little water or framboise to make a sauce for ice cream or fresh fruit.
- Swirl raspberry jam into plain yogurt and top with granola for breakfast.
- Canned raspberry jam makes a wonderful hostess gift around the holidays.
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Making Summer Jam
This video demonstrates how to make raspberry jam using raspberries, pectin, and honey. The specific pectin used has added calcium that allows the jam to gel while using sweeteners other than granulated sugar. The fruit and pectin are mixed and brought to a boil. Once its boiled, the sweetener is added, and the jam is returned to a boil.
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Introduction
Fresh raspberries taste like summer. If you preserve the berries as raspberry jam, you can have the great sweet taste of summer all winter long. This raspberry jam recipe makes raspberry jam that can be frozen, or processed in a water bath canner, so that it can be safely stored for up to a year. -
Step 1: What You Need to Make Raspberry Jam
- 4 cups fresh or frozen raspberries
- 3 cups sugar
Step 2: How to Make Raspberry Jam
- Wash the raspberries and discard any damaged berries. Measure 4 cups of berries after they have been sorted.
- Place the berries in a heavy pot, and cook for 15 minutes, crushing them with a spoon or potatoe masher while they are cooking.
- Add the sugar and bring the mixture to a boil.
- Insert a cooking thermometer, and continue to simmer until the raspberry mixture reaches 214 degrees F, stirring constantly.
- Remove from heat and allow to cool.
Step 3: Raspberry Jam Variations
- Substitute blackberries for some of the raspberries.
- Stir in 2 tablespoons of cassis when you remove the jam from the heat.
- Freeze or process in a hot water bath for longer storage.
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