Raspberry Jam [Stovetop, Three Ingredients]
A 40-minute raspberry jam recipe that's great for beginners and experts alike.
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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