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With just two ingredients and a short amount of your time, you can make this delicious, old-fashioned raspberry jam. It takes a lot of sugar, but that makes the raspberries really pop with flavor and allows it to be sweet instead of too tart. And, the best part is it uses no store bought pectin, just fruit and sugar like grandma used to make!
Summer just sprung up so quickly! We were sitting in frozen temps and then bam! Into the 80s and sunny. I love it. Summer means fresh fruit and vegetables are well on their way to my table and I couldn’t be more excited.
I think my favorite thing to preserve is jam. Any fruit is fine, but it’s so simple to can up it makes you feel like a canning genius. It’s pretty simple, and this recipe doesn’t use pectin and there’s a great trick to make sure your jam is ready to put into jars. If you’ve never canned before, this is the best recipe to start with. Simple, easy steps without a lot of ingredients or fuss. This jam also tends to be a little less messy than my strawberry jam, so it’s my go to when I’m in a hurry to make up some jam.
I will tell you, there is nothing in the store that can replicate this delicious stuff, really. I don’t know, maybe it’s all the preservatives they use? Or? I’m not sure, but homemade, sticky delicious jam cannot be beat. Not by any kind.
We’ve never been lucky enough to have our own patch of raspberries to pick from. But, I love them none the less. Once raspberry season comes along, I enjoy picking them from the u-pick, eating them fresh, and making them into delicious jams and syrups. I also like to go to the store and buy tons of organic raspberries to make into all kinds of goodies.
Making jam is my absolute favorite way to use them up though.
It’s one of those super simple, delicious things you can learn to can fairly easily. Put it away for a colder day to top some homemade buttermilk biscuits, give it away as a gift, use it to fill in tarts, slather onto a scone, or a variety of other things.
While we try not to eat a lot of sugar, this raspberry jam recipe is my favorite (and it has a ton of sugar). I love my raspberry jam sweet and if you don’t add enough sugar, it simply isn’t sweet enough.
I also love this recipe because it doesn’t require a bunch of ingredients. If you’ve got raspberries and sugar on hand, you can make this. It’s reminiscent of what grandma (or great grandma) used to make and doesn’t require a lot of fuss or time, either. Which is perfect for those busy summer days when you have a million things to do besides preserving some fruit for later.
This old fashioned raspberry jam recipe is easy to make with just two ingredients and no pectin. Its sweet, intense flavor is sure to be a favorite.
- 8 Cups Raspberries
- 8 Cups Sugar
- Start by sanitizing jars and washing lids and rings. Then, place all of your half pint jars in a water bath canner and fill it with water. Turn the heat to high and allow the water to start simmering while you prepare the jam.
- A trick to help sugar dissolve more easily in jam is to warm your sugar. Preheat your oven to 250°F. Place all 8 cups of sugar into a baking dish. Throw it into the oven for about 15 minutes.
- While your sugar is warming, place 8 cups of raspberries into a large 5 quart stockpot. Heat them up, mashing them with a potato masher or something similar while they heat. Once they reach a boil, allow them to boil hard for 1 full minute, stirring constantly.
- Once they've boiled for a full minute, add the warmed sugar to the raspberries. You'll want them to boil this fruit sugar mixture for about 5 minutes, here's a trick to tell when the mixture is ready.
- Dip a metal spoon into the mixture. Bring it up and allow the mixture to drip off. When the drips are thick and falling in pairs, the mixture is ready to go.
- Once the mixture is thick enough, ladle it into the prepared jars leaving 1/2" of headspace. Using a plastic spatula, work out any bubbles. Check headspace again adding if necessary.
- Wipe the jar rim with a clean, damp cloth. Center the lid, tighten the ring finger tight.
- Once finished, put the jars back into the canner. Adjust the water in the canner to ensure the tops are covered by about 3" of water.
- Place lid on canner and allow the water to return to a boil.
- Once water is boiling, process the jars for 5 minutes making sure the water continues boiling the entire processing time.
- Remove jars to a towel lined surface and leave undisturbed for 24 hours before checking the seal.