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A raspberry jam on the breakfast table sweetens the start of the day. In winter, served with a cup of tea, it puts you in a summer mood. It is not difficult to make raspberry jam at home. It is ideal as a souvenir from the kitchen. A detailed raspberry jam recipe with the exact quantities and step-by-step instructions can be found below.
Homemade raspberry jam instead of store-bought
Although there is a large selection of jam in every supermarket, it is still better to make it at home. Then you know what ingredients are in it. The homemade raspberry jam comes without preservatives, just like my rhubarb jam.
I also use three times as much fruit as sugar in the recipe, similar to the strawberry jam and apricot jam. This makes the jam very fruity and less sweet.
And homemade simply tastes better than bought.
In addition, it is very easy to make the raspberry jam yourself, similar to the cherry plum jam or blackcurrant jam.
Seedless raspberry jam
If you want your raspberry jam seedless, you can first puree the fresh raspberries with a hand blender and then pass them through a fine sieve. Then you put the fruit mixture in the saucepan together with lemon juice, sugar and pectin and continue with the steps as in the recipe.
Alternatively, you can cook raspberries along with sugar, pectin, and lemon juice as directed in the recipe. Then you push the hot raspberry mixture through a sieve. Now you put them back into the saucepan, bring them to a boil briefly and fill into preserving jars.
Made from frozen raspberries
For this recipe you can use not only fresh but also frozen fruit, just like for the sour cherry jam. This is how you can prepare the jam outside of the raspberry season, similar to my raspberry Danish mini pastry braids.
You don’t have to thaw the fruit beforehand. Then slowly heat them along with sugar, pectin and lemon juice until thawed and the sugar has dissolved.
Use gelling sugar
My raspberry jam recipe works just as well with gelling sugar. Just replace the regular sugar and apple pectin together. You then take the same amount instead, i.e. 500 g, gelling sugar 3:1.
This homemade raspberry jam is
- fruity,
- heavenly delicious,
- aromatic,
- summery, similar to the raspberry pound cake and raspberry lemonade,
- colorful,
- vegan,
- with three times as much fruit as sugar,
- also possible seedless,
- with apple pectin and without gelling sugar – or with gelling sugar 3:1 possible,
- quick and easy to make,
- ideal on bread, with pancakes, for baking or as a fruity sauce,
- perfect as a souvenir.
Easy raspberry jam recipe
For the raspberry jam recipe, which you can find in the recipe box at the end of this post, you only need four ingredients. In about 20 minutes you have the fruity spread ready for the winter.
Step 1:
First, mix raspberries with a small amount of lemon juice in a saucepan.
Step 2:
Now mix sugar with apple pectin and add it to the raspberries.
Step 3:
First slowly heat the raspberry mixture while stirring until the sugar has dissolved. Then bring them to a boil and cook bubbling for 3 – 5 minutes.
Step 4:
Immediately distribute the hot jam into sterilized preserving jars and close them.
How to make raspberry jam: tips and tricks
- You can replace sugar and apple pectin together in the recipe with the same amount, i.e. 500 g, of gelling sugar 3:1.
- Instead of fresh, frozen raspberries are also suitable for the recipe. Read more about it here.
- Store the jam in sealed jars in a cool and dark place. Once opened, you should store the jar in the fridge.
Did you make your own raspberry jam using this recipe? I look forward to your result, your star rating and your comment below on how successful you were and how you liked it.
Try more recipes with raspberries:
- Raspberry sour cream cake – recipe for summer cake dream
- Lemon raspberry cupcakes – easy recipe with raspberry filling
- Raspberry cream cheese cake – recipe for fruity and creamy layer cake
Raspberry jam
Equipment
- sterilized preserving jars
Ingredients
- 1,5 kg raspberries
- 475 g sugar
- 25 g apple pectin
- 3 tbsp lemon juice
Instructions
- Put raspberries and lemon juice in a saucepan and stir thoroughly.
- Mix sugar with apple pectin and add it to the raspberries in the saucepan.
- Place the saucepan on the stove and slowly heat the raspberry mixture over low heat, stirring until the sugar has dissolved and fruit juice has formed.
- Now bring the raspberry mixture to a boil while stirring and continue to boil bubbling while stirring for 3 - 5 minutes.
- Immediately fill the hot raspberry jam into sterilized preserving jars up to the rim and seal them.
- Place the jars on the lids for about 15 minutes, then turn them over and let them cool completely.
Notes
- You can replace sugar and apple pectin together with the same amount, i.e. 500 g, of gelling sugar 3:1.
- Instead of fresh, frozen raspberries are also suitable for the recipe. Read more about it here.
- Store the jam in sealed jars in a cool and dark place. Once opened, you should store the jar in the fridge.
- Note the detailed tips and tricks for making the raspberry jam at the top of the post.
If you are using Pinterest, you can pin the following picture:
