This raspberry jam only has two simple ingredients. No added pectin. And makes about 6 half-pint jars of delicious jam to enjoy.
Raspberry jam is probably my favorite jam. The fruit just gives a flavor that isn’t quite the same as any other berry. Not too sweet, not too tart. That is, of course, as long as they’re ripe enough.
When making raspberry jam, you’ll want to make sure that the fruit is perfectly ripe. Using underripe berries won’t give you more flavor and overripe berries may not give you anything more than raspberry colored, gelled sugar.
Since raspberries are naturally fairly high in pectin, you do not need to add any to this jam recipe in order to make it. It does take a little longer to gel than a recipe with pectin added, but I love that it doesn’t require anything extra to make a delicious, beautiful jar of jam to set on our shelves and enjoy on top of some homemade buttermilk biscuits.
Whether you use wild foraged raspberries, a crop from your own backyard, or go to the local u-pick, they will all make delicious jam. Frozen raspberries are also a great option for this recipe since they are usually picked and frozen at peak ripeness. If you do use frozen raspberries, you’ll simply want to thaw them a little first to reduce the water content.
How long does raspberry jam last?
Jam of any kind, assuming it is canned properly, will keep up to 2 years stored in a cool, dry space. Always remove the bands after the jars have been properly sealed (after 12-24 hours and checking). And never stack home canned food.
The reason you want to remove the bands and not stack it is it can potentially unseal and if it has pressure from a band or weight from other jars, it can re-form a false seal and you likely wouldn’t know.
Once you’ve opened your jar, place it in the refrigerator and use it up within 3 months time.
How to fix runny raspberry jam
It happens to all of us at one point. We get in a rush, the stars don’t align, something happens and we end up with syrup instead of jam. Generally it was either undercooked, overcooked, had too much water content (this is especially true of using frozen raspberries), was moved too soon, or cooked too slowly.
Since this recipe doesn’t require pectin, it’s boil time is a ballpark figure and you do need to test for your gel stage. But, things happen. Thankfully, you can fix runny jam pretty simply.
If you need to reprocess it, the easiest way is to combine 2 teaspoons of sugar, 2 teaspoons of juice, 1/2 tablespoon of lemon juice, and a teaspoon of powdered pectin for each half pint you need to reprocess. Simply combine the above ingredients with your jam, boil hard for one minute, remove it from the heat, test for the gel stage, place it in clean, sterilized jars leaving 1/4″ of headspace and process them for 10 minutes.
How to fix thick raspberry jam
The other problem is jam that is too thick. I end up with this problem more often than I’d like to admit. Read… almost every single time I’ve made jam. I check it, think it’s gelled, get all excited, can it up and open up my first jar to find… an un-spreadable rock.
This can also be fixed. Fairly easily. Simply add boiling port wine or fruit juice to the jam little bits at a time until it reaches the right consistency. Easy peasy.
Can this recipe be doubled?
I don’t usually recommend doubling jam recipes. The only recipe I’ve tested and been successful with is my blackberry jam recipe. The reason you shouldn’t double or triple recipes is because they oftentimes don’t come to gel stage easily. If you would like to make more than the roughly six half-pint jars this recipe yields, I highly recommend you just make two separate batches. They can be canned together assuming you have a way to mind both pans as the jam gels. But, I would make them separately just so you don’t wind up with runny or thick jam.
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.
- 9 Cups Raspberries
- 6 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 6 cups of sugar into a baking dish. Throw it into the oven for about 15 minutes.
- While your sugar is warming, place 9 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 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 1/4" 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 10 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.
If you don't want to process and can this recipe it can be safely stored in the refrigerator for up to a month or in the freezer for up to one year.
Other Simple Canning Recipes To Try:
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