Classic Homemade Raspberry Jam

Brad Nichols

By
@bmnich

I struggled to find a good but simple low sugar version of this recipe that makes a full batch and consistently turns out right, so thought others might appreciate it. Great color, set, and flavor.

This jam uses half the recommended sugar. I've made it for three years now and continued refining it to a jam that my kids just gobble up, and friends and neighbors beg for after berry season!

Sugar is entirely optional in this recipe and can be removed completely without changing the steps or other ingredients.

Enjoy!

Rating:
★★★★★ 2 votes
Comments:
Serves:
makes 12 half-pint bottles
Prep:
30 Min
Cook:
20 Min
Method:
Canning/Preserving

Ingredients

9 c
already mashed raspberries - (about 14 cups whole berries)
4 c
sugar
4 Tbsp
no sugar powdered pectin
12 jar(s)
canning jars and lids - half-pint size, sterilized
1 Tbsp
lemon juice

Step-By-Step

1Mash about 14 cups whole berries
2add powdered pectin and lemon juice , stir until dissolved
3Boil berry/pectin mash on medium high heat - 5 mins
4Keep mash on heat and add Sugar, stir in to dissolve and then stir occasionally to keep from scorching
5Bring back to boil for another 3 minutes - ensure you get at least 1 minute of a 'hard boil' - the kind that you can't stir away.
6Test jam for consistency. For this step I keep a tablespoon in a glass of ice water near the stove. spoon out about a half tablespoon of the jam out of the boiling pot, and let it cool on the spoon. Then turn the spoon up on edge. If the jam either sticks to the spoon or falls off in a lump (as you would expect jam to do!), then it's ready. If it runs off like liquid, keep boiling another 1-2 mins and try again.
7Remove from heat and ladle off any foam. The foam won't hurt anything, it just looks more appealing int he jar without it.
8Let stand for 5 mins. This little trick prevents the seeds/fruit from floating to the top of the jar, plus it's about the right amount of time to get your jars and lids out of the pot/dishwasher and set them up to fill.
9Fill jars to within 1/4 inch of the top. Be sure wipe the top edge of the jar with a clean cloth to remove any jam or it will prevent proper sealing.
10Add metal sealers and rings and tighten down fully.
11Within 1-2 hours all the seals should 'pop' on the jars. A good way to check is to try and push down the center of the metal sealer lid. If it flexes it's not sealed, if it has no give...you're good!
12Keeps for 1-2 years

About this Recipe