:: Homemade Raspberry Jam ::
I have always wanted to make homemade jam! What about you? I had envisioned my mom, as a child, making jam and canning fruits and vegetables in the summertime with my grandma. I hoped to create some of the same memories with my own children — so I recruited my mom to come over and help with my very first jam making session!
I started with four cups of fresh raspberries. You can also use frozen — just make sure they are thawed and ready to use.
After placing the raspberries in a large pot, mash {chunks are okay}. Boil the raspberries for a few minutes until they double in size. Add in the sugar and stir continuously for a couple more minutes. Remove from heat. Beat for a few minutes using a rotary beater or hand mixer.
TA DA… and there you have it! Homemade raspberry jam! Could that get any easier? How about that rich, jewel-toned color? Gorgeous, right?!
Well… I can honestly say that the raspberry jam tastes as good as it looks! My kids tend to stick to strawberry jam on sandwiches and to top pancakes and waffles. Well, not anymore! Now, they’re requesting my homemade jam! Total success for this mama! I’m hoping we can now make this a summer tradition — next time we will try blackberries!
This recipe made four small jars. It was just enough for my family, and to share with some people we love!
I hope that you’ll take advantage of the ripe seasonal berries in your area, whip up a batch with your kids, and possibly start a new tradition! Enjoy!
Homemade Raspberry Jam
Ingredients
- 4 cups raspberries
- 4 cups sugar
- Juice from 1/2 of a small lemon {optional}
Instructions
- Rinse your raspberries {I used fresh, but you could also use thawed - frozen raspberries}. Set on a paper towel to dry for a few minutes.
- Place raspberries into a large pot. Add in fresh squeezed lemon juice {if desired for added tartness}. Mash using a potato masher, or fork. {Chunks are just fine.}
- Over medium heat, stir the raspberries, occasionally, until they reach a full boil and nearly double in volume. Boil for 4 minutes, continuing to stir periodically.
- Add sugar and mix until incorporated.
- Once again, bring to a boil, stirring constantly. Boil for 2 minutes.
- Remove from heat.
- Beat with a rotary beater for 2-4 minutes. {I actually used an electric hand mixer -- if you do so, just keep it on the lowest speed. It is extremely HOT!}
- Pour jam into sterilized jars and seal.
Notes
Original Recipe from Food.com: https://www.food.com/recipe/raspberry-jam-35192
