Old Fashioned Raspberry Jam Recipes

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OLD-FASHIONED RASPBERRY JAM

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



Old-Fashioned Raspberry Jam image

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.

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

RASPBERRY JAM WITHOUT PECTIN

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



Raspberry Jam without Pectin image

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

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

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Top Asked Questions

How to make raspberries Jam?
Directions Step 1 Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring... Step 2 Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer...
How do you make sure jelly with raspberries?
Step 1: Combine raspberries and sugar a large mixing bowl. Set aside. Step 2: In a small saucepan, bring water to a boil. Step 3: Stir Sure-Jell into boiling water until completely dissolved. Step 4: Pour this into the raspberry mixture.
How do you thicken raspberry jam with lemon juice?
Over low heat, bring the raspberries and sugar to a boil. Then add the right amount of lemon juice. Simmer for 25-30 minutes until the jam begins to thicken. To test this, spoon out a small amount and place it on a cold plate to chill quickly.
How do you store raspberry jam in a jar?
Store properly sealed jars in a cool, dark place. This old fashioned raspberry jam recipe is easy to make with just two ingredients and no pectin. Its sweet, intense flavor is sure to be a favorite. Start by sanitizing jars and washing lids and rings. Then, place all of your half pint jars in a water bath canner and fill it with water.

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