Raspberry Jam (+ Optional Canning Instructions) – Delicious homemade jam made with just 4 simple ingredients. This classic recipe can either be canned or immediately used!
I can’t get enough of this raspberry jam right now! My go-to thing to use it in has been in a pb&j with homemade peanut butter and sourdough bread or on a buttermilk scone. It tastes incredible and you are just going to love it!
Common Questions About Making Raspberry Jam
How do you make raspberry jam from scratch?
Making raspberry jam from scratch is easy. To make it, simply dice up raspberries and then place them in a saucepan over medium heat with lemon juice, sugar, and pectin. As the raspberries release juice, smash them using a potato smasher until the jam is as chunky or as smooth as you want. Continue to cook for a few more minutes, the jam should thicken up. Remove from heat and transfer to a jar.
What is pectin?
Pectin a naturally occurring starch which is used to thicken up jams and jellies. Store bought pectin is typically made from citrus rinds and can be bought powdered or liquid.
Why do you put lemon juice in raspberry jam?
Lemon juice is used in jam to set it.
What can raspberry jam be used for?
What is the ratio of fruit to sugar in jam?
The general ratio is 2 cups fruit to 1 cup of sugar. That can vary a bit fruit to fruit depending on how sour the fruit is (like an orange) or if the fruit is very sweet.
How long does homemade raspberry jam last?
Raspberry jam can last up to two years in a cool, dry place (such a cupboard) if it is canned or once opened (or if it was never canned), up to three months in the refrigerator.
Love this raspberry jam recipe? Check out these other jam recipes!
The National Center for Home Food Preservation has a detailed guide to home canning available on the internet to answer any canning questions how cooks could have. Click HERE to read more specific details about what you plan to can.
Some other interesting points about canning include –
Can food be re-canned if the lid does not seal?
If discovered within 24 hours, it can be re-canned. Remove lid, check that isn’t anything wrong with the jar, and then find the lid manufacturer’s instructions of re-canning using their lids.
If canned foods have been frozen during storage, are they safe to eat?
Freezing will be fine for the food in side the jar but it can break the jar or seal. You are better off putting the canned goods in a pantry.
Is it safe to process food in the oven?
No, please do not process in the oven. There is a higher chance of jars exploding in the oven and the temperature can vary too muc.
Is it all right to reuse jar lids and bands?
No, do not use lids a second time but bands can be reused unless they are heavily rusted or bent.
When In Doubt, Throw It Out
Remember, when in doubt, throw it out. If you canned your jam and you think something is wrong, chances are it is. For your safety, don’t eat it. These problems can include –
- The container is leaking, bulging, or swollen
- The container looks damaged, cracked, or abnormal
- The container spurts liquid or foam when opened
- The food is discolored, moldy, or smells bad
Trust your gut and play it safe when it comes to canning goods at home.
Canning Instructions (Optional)