Raspberry Jam


Classic Raspberry Jam is perfect spread on everything from morning toast to peanut butter sandwiches. It's not as challenging as you might guess to can homemade Raspberry Jam!

Raspberry Jam
Photo: Jason Donnelly
Total Time:
40 mins
8 half-pints


  • 2 quart fresh raspberries

  • 1 1.75 ounce package regular powdered fruit pectin

  • 7 cup sugar


  1. Crush 1 cup of the berries in an 8-quart Dutch oven or pot. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin. Bring mixture to a full rolling boil over high heat, stirring constantly. Add sugar all at once. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Ladle jam at once into hot sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when the water returns to boil). Remove jars; cool on wire rack. Makes about 8 half-pints (one-hundred-twelve, 1-tablespoon servings).

  2. To cut sweetness of the jam, you can also add 2 tablespoons lemon juice to the fruit mixture before processing.

Test Kitchen Tip:

You can jazz up a basic fruit jam such as this one by adding one of the following to the fruit mixture along with the sugar: 1 teaspoon finely shredded lemon peel, 1/2 teaspoon ground nutmeg; or 1/4 teaspoon grated fresh ginger.

Nutrition Facts (per serving)

46 Calories
12g Carbs
Nutrition Facts
Calories 46
% Daily Value *
Sodium 1mg 0%
Total Carbohydrate 12g 4%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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