Teresa's Recipes
Homemade Raspberry Jam
Indulge in the delightful taste of summer with this homemade raspberry jam! Each jar is filled with the vibrant, sweet-tart flavor of ripe raspberries, perfectly balanced with a hint of citrus from fresh lemon juice. This jam is not just a spread, but a versatile ingredient that can elevate your breakfast toast, pancakes, or even pastries to gourmet status. With roots tracing back to ancient times when fruits were preserved for the winter months, this recipe captures the essence of homemade goodness that has delighted families for generations.
Ingredients
- 4 cups, fresh or frozen Raspberries
- 3 cups Granulated sugar
- 1/4 cup, freshly squeezed Lemon juice
- 1 package (1.75 oz) Pectin
Dietary Notes
- Servings: 16 (2 tablespoons per serving)
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 50
- Fat: 0g
- Carbs: 13g
- Protein: 0g
- Sodium: 0mg
- Sugar: 12g
Instructions
- In a large saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Stir gently to mix and allow the raspberries to release their juices.
- Continue cooking the mixture, stirring occasionally, until it comes to a rolling boil. This should take about 5-10 minutes.
- Once boiling, stir in the pectin quickly and maintain a boil for 1 minute, stirring constantly to ensure the pectin is fully dissolved and incorporated.
- Remove the saucepan from heat and let the jam cool for about 5 minutes in order to slightly thicken.
- While the jam is cooling, prepare sterilized jars by washing them in hot, soapy water and rinsing well, or by placing them in a hot dishwasher.
- Pour the warm jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
- Seal the jars tightly with sterilized lids and allow them to cool completely to room temperature before storing in the refrigerator.
- Enjoy your homemade raspberry jam on toast, pancakes, or as a filling for pastries, and share with friends and family!
Tips
- For a seedless jam, strain the raspberries through a fine mesh sieve before cooking.
- Experiment with flavor by adding a splash of vanilla extract or a pinch of cinnamon during the cooking process.
- This jam can be stored in the refrigerator for up to 3 weeks or canned for longer shelf life.