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Ingredients
- 2 pounds fresh raspberries
- 3 cups granulated sugar
- 2 tablespoons fresh lemon juice
Before you start
Equipment You'll Need
- Large heavy-bottomed pot
- Wooden spoon
- Candy thermometer
- Canning jars and lids
- Ladle
- Water bath canner or large pot
- Jar lifter
Safety Tips & Important Notes
Follow these for best results and safety.
- Use a mix of slightly underripe and ripe berries for better pectin content and gel formation
- Do not double the recipe as larger batches may not set properly
- Stir constantly during cooking to prevent burning and sticking
- The jam will continue to thicken as it cools, so don't overcook
- If foam appears during cooking, skim it off for a clearer final product
Instructions
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Wash and sterilize 4-5 half-pint canning jars and lids by boiling them in water for 10 minutes, then keep warm.
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Gently rinse the raspberries and remove any stems or damaged berries.
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In a large, heavy-bottomed pot, combine raspberries and sugar, stirring gently to coat the berries.
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Let the mixture sit for 5 minutes to allow the berries to release their juices.
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Place the pot over medium-high heat and bring to a rolling boil, stirring frequently.
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Add the lemon juice and continue cooking, stirring constantly, for 15-20 minutes until the jam reaches 220°F on a candy thermometer.
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Test for doneness by placing a small plate in the freezer, then dropping a small amount of jam on the cold plate - it should wrinkle when pushed with your finger.
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Remove from heat and skim off any foam from the surface with a spoon.
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Ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace.
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Wipe the jar rims clean, place lids on top, and screw on bands finger-tight.
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Process in a boiling water bath for 10 minutes for proper canning, or simply let cool and refrigerate for immediate use.
Chef's notes
Properly canned jam will keep for up to 1 year in a cool, dark place
Once opened, store in refrigerator and use within 3 weeks
If not canning, store in refrigerator for up to 3 weeks or freeze for up to 6 months
This recipe yields approximately 4 half-pint jars of jam
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