Step 1. Prepare the raspberries:
Place raspberries in a food processor (without rinsing) and pulse until mashed but not completely puréed — you should have about 3½ cups of mashed raspberries.
Step 2. Boil the fruit:
Transfer the mashed raspberries to a large, heavy-bottomed saucepan. Bring them to a gentle boil over medium heat, stirring occasionally to prevent scorching.
Step 3. Add the sugar:
Once the raspberries begin to bubble, stir in the 2½ cups of sugar. Continue boiling, stirring often, until the sugar fully dissolves and the mixture thickens slightly.
Step 4. Add pectin and continue cooking:
Add 2 teaspoons of powdered pectin, stirring constantly. Keep the jam at a steady boil for about 30 minutes, or until it begins to thicken and cling to a spoon.
Step 5. Jar the jam:
Remove the pan from the heat. Carefully ladle the hot jam into sterilized jars, leaving a little space at the top. Wipe the rims clean and seal the jars.
Step 6. Cool and set:
Cover the jars with a towel or blanket to cool slowly. As the jam cools, it will thicken and set naturally. Once cooled completely, store in the pantry.
For a brighter flavor, add 1 tablespoon of lemon juice before boiling — it enhances both the color and the set. If you prefer a softer jam, reduce the cooking time slightly. This recipe makes a fresh-tasting, old-fashioned jam with a deep raspberry flavor and beautiful color. I ended up with 5 mini jam jars.
Calories: 320 kcal | Protein: 10 g | Fat: 12 g | Carbohydrates: 45 g | Fiber: 6 g | Sugars: 7 g | Sodium: 300 mg
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