Don't miss another issue…      Subscribe

Raspberry Jam


Raspberry Jam recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium


12 cups raspberries
3 cups sugar
1 ⅓ cups fruit pectin, dry
2 tablespoons lemon juice


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 8283% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 37mg 2%
Total Carbohydrate 70g 70%
Dietary Fiber 25g 102%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 167%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed