Raspberry Jam
Submitted by melissaw
Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.
YIELD
48 servingsPREP
20 minCOOK
25 minREADY
7 hrsThere’s nothing like a jar of homemade raspberry jam, and this one tastes intensely of the fruit because it goes lighter on sugar than most. The first step, macerating the raspberries in sugar for several hours or overnight, draws out their juices and deepens the flavor before any heat hits the pot.
Pectin and a splash of lemon juice do the setting work. The lemon’s acidity helps the pectin gel and brightens the berry flavor at the same time.
Knowing when it’s done is the whole game. The jam is ready when the bubbles turn small and it looks, in the recipe’s own words, like bubbling tar. The freezer-plate test confirms it: chill a spoonful for five minutes, and if it’s the consistency you want, it’s set.
Ladle it into sterilized jars and process in a hot-water bath so it keeps in the pantry for months.
Kitchen Tips
- Don’t skip the maceration. It pulls juice from the berries and concentrates the raspberry flavor.
- Skim the foam as it boils for a clearer, prettier jam.
- Stir often so the sugar doesn’t scorch on the bottom and turn the jam bitter.
- Use the freezer-plate test instead of guessing. Under-set jam stays runny, overcooked jam turns stiff.
Variations
- Strain out some or all of the seeds for a smoother jam.
- Add a vanilla bean or a splash of Chambord for depth.
- Combine raspberries with blackberries or red currants for a mixed-berry jam.
Ingredients
Directions
Pick over the raspberries for any leaves or unusable fruit.
There should be 3 packed quarts.
Combine with the sugar in a large bowl and let stand at room temperature for 6 hours or overnight in the refrigerator.
Stir occasionally.
Stir together the raspberry mixture, pectin, and lemon juice in a large shallow nonreactive preserving pan and place over high heat.
Bring to a full boil, skim off foam, then lower heat to medium.
Stir often so the bottom does not burn.
When the jam is sufficiently thickened, the bubbles on top will become smaller and the jam will look like bubbling tar.
This takes approximately 20 minutes, depending on the size of the pan.
If the jam is still too liquid, continue cooking for 5 minutes more and test again.
Turn off the heat and remove a tablespoon of jam to a small plate to test.
Chill in the freezer for 5 minutes.
If the jam is the consistency desired, turn the heat to low while ladling the jam into hot sterilized jars.
Wipe rims clean with a damp towel. Seal with new lids and metal rings.
Process in a hot-water bath for 5 minutes. Remove, cool, check seals, label, and store.
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