Raspberry jam is a yummy preserve that perfectly combines the sweetness and tanginess of raspberries. Our easy 3-ingredient, 40-minutes, stovetop recipe helps you capture this delicious burst of summer in a jar. Shall we?
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Although not as common as plum jam or fig jam, raspberry jam is a refreshing alternative. Sweet, tangy, and tart, it showcases raspberry essence in all the best ways.
Crafted from juicy raspberries, this preserve strikes the perfect balance between consistency and smoothness. With each spoonful, you'll encounter the tiny, succulent seeds that add a subtle crunch to the texture.
Raspberry jam goes great over a slice of warm bread, pogacha, or cereal, as a dessert topping, swirled in yogurt, or spread over lacy crepes. We like to use it for roulades and strudels too.
The recipe is a great way to savor the season's finest berries year-round.
Ingredients
Here are the three ingredients you'll need to make this jam.
- Raspberries - regular (preferred) or frozen. If cooking with frozen, thaw them first.
- Sugar - white granulated sugar is best for raspberry jam. Use less if using brown sugar.
- Powdered Pectin - pectin is a soluble fiber found in fruits. (Citrus fruits are particularly rich in pectin, and this is why we don't use pectin when making orange jam.) This natural product is sold as a powder mixed with dextrose (sugar) and citric acid. (Here are a couple of examples.)
When pectin powder is mixed with sugar it helps congeal the jam and also helps it to cook faster. It's safe to use. In rare cases, it can cause gas or bloating, and this is why it has a bad rep.
Instructions
Here are simple instructions for making raspberry jam.
Step 1. Raspberry Jam. Combine pectin with sugar. Add to the raspberries. Mix and cook.
Step 2. Raspberry Jam. Add sugar. Stir and cook.
Step 3. Raspberry Jam. Sterilize jars. Transfer hot jam to hot jars. Flip and cool down.
Handling
- Serve: Serve over bread, in yogurt, in pastries or crepes, over a dessert, or by itself.
- Store: Stored in a cool, dark place, raspberry jam can last up to six months. (Probably longer, but we like to be on the safe side with this one.) Once you open a jar, transfer it to the fridge and consume it within 1-2 weeks. Do not freeze.
Recipe FAQs
Sure, but why would you? Pectin is safe to use, it helps both thicken the jam and cook it faster. Some people, understandably, don't like that it has to be mixed with sugar to activate. However, it doesn't have to be a lot of sugar.
Yes. Although there are versions of raspberry jam that don't have seeds (those are usually made mostly with raspberry juice), seeds are what give it that almost crunchy texture. In our opinion, it's much tastier.
Lemon (and/ or lemon juice), is used to help conserve jams. Instead of lemon, our recipe uses pectin, a powdered version of fiber found in fruit, mixed with citric acid (acid occurring in lemon juice), and sugar.
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Raspberry Jam [Stovetop, Three Ingredients]
Equipment
- 4-5 10-16 ounce jars (300-500g) with lids (approximation)
Ingredients
- 4 pounds fresh or frozen raspberries thaw if frozen
- 4-5 teaspoons pectin powder (20 grams) look for one with sugar and citric acid
- 1 pound white, granulated sugar
Instructions
Making Raspberry Jam
- In a small bowl, combine pectin powder and 3 tablespoons of sugar. Stir well.
- Wash raspberries, transfer them to a deep pot, and cover with pectin powder and sugar mix. Stir. Bring to a boil on medium, stirring every couple of minutes. Once it reaches the boiling point, bring the temperature down to the lowest setting.
- About 25 minutes after the cooking started, add the remaining sugar and stir well. Cook for 5 more minutes and remove off heat.
(Parallel to Jam Cooking) Sterilizing Jars
- Heat oven to 230°F (110°C). Wash (with soap) and dry the jars thoroughly. Place jars on a baking sheet (or a sheet pan) and place them in the oven. Keep them inside for 15-20 minutes, then carefully take them out. (Use mittens or thick kitchen towels to protect hands.)
Transferring Jam to Jars
- Carefully pour the hot jam into hot jars. As you fasten each lid, flip the jar upside down. When the jars and jam cool down (30-60 minutes), transfer to a cool, dark place (or the fridge).
Handling
- Serve over bread, in yogurt, in pastries or crepes, over a dessert, or by itself Store in a cool, dark place for up to six months. Once you open a jar, transfer it to the fridge and consume it within 1-2 weeks.
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