Classic Homemade Raspberry Jam Recipes

HOMEMADE RASPBERRY JAM

Homemade raspberry jam image

If you are a jam-making novice, raspberry jam is a good one to start with as it's so quick

Provided by Sara Buenfeld

Categories Afternoon tea, Breakfast, Condiment

Time 28m

Yield Makes approx 1.6kg/3lb 8oz

Number Of Ingredients 3

Ingredients

1kg raspberry
juice of 1 lemon
1kg bag jam sugar (the one with pectin added)

Steps:

Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar

QUICK RASPBERRY JAM

Quick Raspberry Jam image

To preserve the fresh taste of raspberries, this method for jam uses just a little sugar and cooks the fruit for less than 10 minutes. The wide surface area of a skillet helps the berries break down and the sugar melt into syrup quickly. The resulting jam can be refrigerated or enjoyed right away while it's still warm. Tangy and not too sweet, it's delicious slathered over biscuits, scones or toast, spooned over yogurt or oatmeal, or used in savory dishes, like biscuit breakfast sandwiches or grilled pork.

Provided by Genevieve Ko

Categories jams, jellies and preserves

Time 10m

Yield About 2/3 cup

Number Of Ingredients 3

Ingredients

1 (6-ounce/170-gram) container of raspberries (1½ cups)
1/3 cup/76 grams granulated sugar
1/2 teaspoon fresh lemon juice

Steps:

Combine the raspberries, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1 to 2 minutes.
Reduce the heat to medium-low and cook, stirring often and gently smashing the berries, until the liquid thickens to the consistency of syrup, 4 to 5 minutes. Skim off and discard any pale pink foam on the surface. Remove from the heat.
Cool until warm or room temperature to use immediately or transfer to a jar and refrigerate until ready to use. The jam can be refrigerated for up to 1 week.

QUICK RASPBERRY JAM

Quick Raspberry Jam image

15 minutes is all it takes to cook up this fruit jam that can be spread on toast, swirled into yogurt, or used as the jelly for a classic PB&J sandwich.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

4 cups fresh raspberries
1 cup sugar
1 tablespoon fresh lemon juice
Kosher salt

Steps:

In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.

RASPBERRY FREEZER JAM

Raspberry Freezer Jam image

Make and share this Raspberry Freezer Jam recipe from Food.com.

Provided by carolinafan

Categories Raspberries

Time 38m

Yield 5 8 ounce jars

Number Of Ingredients 3

Ingredients

1 (1 5/8 ounce) envelope ball fruit jell freezer jam pectin
1 1/2 cups sugar
4 cups crushed raspberries

Steps:

Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
Add crushed raspberries, stirring to combine.
Continue stirring mixture for 3 minutes.
Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.

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