Ingredients
Scale
- 4 cups fresh raspberries (about 1.5 pounds)
- 3 cups granulated sugar
- 1/4 cup lemon juice
Instructions
- Prepare the Raspberries: Gently rinse the raspberries and remove any stems or leaves. Place the raspberries in a large, heavy-bottomed pot or Dutch oven.
- Add Sugar and Lemon Juice: Add the sugar and lemon juice to the pot with the raspberries.
- Cook the Jam: Place the pot over medium heat. Stir frequently, especially at the beginning, to prevent the raspberries from sticking to the bottom. As the mixture begins to simmer, reduce the heat to maintain a gentle simmer. Continue simmering and stirring frequently for about 20-30 minutes, or until the jam reaches the desired consistency. The mixture will thicken as it cools.
- Test for Doneness: There are a few ways to test if the jam is ready. One method is the ‘spoon test’: Dip a cold spoon into the jam and let it cool for a minute. If the jam clings to the spoon and wrinkles slightly when you push your finger through it, it’s ready. You can also use a candy thermometer and aim for 220°F (104°C).
- Sterilize Jars: While the jam is cooking, sterilize your jars and lids. You can do this by boiling them in water for 10 minutes or running them through a hot dishwasher cycle. Keep the jars warm until ready to use.
- Fill the Jars: Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean.
- Seal the Jars: Place the lids on the jars and screw on the bands until fingertip tight.
- Process the Jars (Optional): For longer storage, process the jars in a boiling water bath. Place the filled and sealed jars in a water bath canner, ensuring the jars are covered by at least 1 inch of water. Bring the water to a boil and process for 10 minutes (adjust time according to your altitude).
- Cool and Store: Remove the jars from the canner and let them cool completely on a towel-lined surface. As they cool, you should hear the lids ‘pop’, indicating a good seal. Store the sealed jars in a cool, dark place for up to a year. Once opened, store the jam in the refrigerator.
Notes
- For a smoother jam, you can use a potato masher or immersion blender to lightly crush the raspberries before cooking.
- If you prefer a less sweet jam, you can reduce the amount of sugar slightly, but be aware that this may affect the setting of the jam.
- The cooking time may vary depending on the juiciness of the raspberries and the size of your pot.
- Always use clean utensils when working with jam to prevent spoilage.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Jam & Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg