Raspberry Jam Recipes

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RASPBERRY JAM



Raspberry Jam image

Excellent jam and no Certo needed. The raspberries have natural pectin in their seeds and that is enough to thicken it. 5 lbs = 9 cups crushed berries.

Provided by Pam in B.C.

Categories     Raspberries

Time 30m

Yield 6 cups

Number Of Ingredients 2

4 cups mashed raspberries
4 cups sugar

Steps:

  • Use a very large pot.
  • When the jam reaches a full rolling boil it will double in volume.
  • Heat mashed berries until they reach a full rolling boil.
  • Boil 2 minutes.
  • Add sugar.
  • Stir well.
  • Bring to a boil, stirring constantly, boil for 2 minutes.
  • Remove from heat.
  • Beat with rotary beater for 4 minutes
  • Pour in sterilized jars and seal.

Nutrition Facts : Calories 558.6, Fat 0.5, Sodium 2.1, Carbohydrate 143.1, Fiber 5.3, Sugar 136.7, Protein 1

RASPBERRY JAM WITHOUT PECTIN



Raspberry Jam without Pectin image

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

Provided by Francine Lizotte Club Foody

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h30m

Yield 56

Number Of Ingredients 3

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

Steps:

  • Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
  • Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Nutrition Facts : Calories 59.7 calories, Carbohydrate 15.3 g, Fiber 0.6 g, Protein 0.1 g, Sugar 14.7 g

OLD-FASHIONED RASPBERRY JAM



Old-Fashioned Raspberry Jam image

The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.

Provided by Eleanor Topp

Categories     Condiment/Spread     Fruit     Breakfast     Brunch     Raspberry     Summer     Edible Gift     Boil     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 cups (1 L)

Number Of Ingredients 2

4 cups (1 liter) granulated sugar
4 cups (1 liter) raspberries

Steps:

  • 1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
  • 2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
  • 3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
  • 4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
  • Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

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

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 JAM



Raspberry Jam image

Get jammin' with this super-easy fruit spread!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 16m

Yield 6

Number Of Ingredients 6

2 pints (4 cups) red or golden raspberries, crushed (2 cups)
5 1/4 cups sugar
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 cup water
1 package (1 3/4 ounces) powdered fruit pectin

Steps:

  • Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
  • Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
  • Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.

Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg

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

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

NO-SUGAR RASPBERRY JAM



No-Sugar Raspberry Jam image

I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make jam, you don't need to add sugar. A little agar-agar and lemon will help the cooked fruit thicken to make a spreadable fruit for toast, sandwiches, or cheeses. It will last up to 2 weeks in the refrigerator. This recipe will work with all forest fruits.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 10

Number Of Ingredients 3

2 tablespoons lemon juice
½ teaspoon agar-agar powder
4 cups fresh raspberries

Steps:

  • Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
  • Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
  • Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.

Nutrition Facts : Calories 25 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 3.4 g, Protein 0.5 g, Sodium 0.1 mg, Sugar 2.4 g

RASPBERRY JAM



Raspberry Jam image

This delicious jam recipe is courtesy of Gretchen Sweet, Martha's friend from Maine. All it takes to make it are three basic ingredients-fresh or frozen raspberries, granulated sugar, and lemon juice.

Provided by Martha Stewart

Yield Makes five 8-ounce jars

Number Of Ingredients 3

2 1/4 pounds fresh or frozen (partially thawed) raspberries
3 3/4 cups granulated sugar
Juice of 1 small lemon

Steps:

  • Place 5 clean 8-ounce jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
  • In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
  • Combine all ingredients in a medium saucepan and bring to a boil over high heat. Cook, stirring and skimming foam from surface, until mixture reaches 221 degrees on a candy thermometer, 5 to 10 minutes. To test, remove mixture from heat. Pour a small amount of jam on a cold plate and transfer to freezer, for 2 to 3 minutes. If mixture gels, it is ready to fill. If not, return to heat and retest.
  • Fit a jar with a wide-mouth funnel. Ladle jam mixture into jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten. At this point, jam may be kept refrigerated, up to 1 month.
  • To store jars at room temperature for up to one year, reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
  • Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
  • Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
  • Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for up to one year. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.

EASY RASPBERRY JAM



Easy Raspberry Jam image

Have you found a punnet of frozen raspberries in your freezer? Then you've come to the right recipe, it's simple and easy and you and your whole family can enjoy this!

Provided by Aaron J.

Time 12m

Yield Makes About 750g of jam

Number Of Ingredients 3

470g Frozen or fresh raspberries
360g Granulated sugar or caster sugar
1.5 tbsp lemon juice

Steps:

  • Put the 370g raspberries in a medium sized pan at medium heat on the hob and heat gently until they defrost (if your using frozen raspberries) , get softer and juice starts to come out of them. Press the raspberries with the side of your wooden spoon until they break up.
  • Stir in the sugar and the lemon juice. Heat gently until the sugar dissolves and the mixture kind of gets thicker in the pan.
  • Bring the mixture to the boil and boil it for 5-6 minutes until the setting point is reached. To test, place 1 teaspoon of the mix onto a saucer and put in the fridge for about 3 minutes. The surface should wrinkle when touched with a finger. If it's still too runny, then boil the mix for another few minutes.
  • Ladle the jam into a clean jar. Label and store for up to 12 weeks.
  • Enjoy on a nice fresh scone or some toast, or even in a sandwich!

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