All it takes to make this ruby red raspberry jam is three ingredients, a saucepan and a craving. Boil down fresh raspberries, sugar and lemon juice, test for a jiggle, let cool and spread on toast, swirl into yogurt, pile onto a scone, dollop on ice cream or use it to make a memorable PB&J sandwich. You get the idea. Now get the craving – and the ingredients.
Homemade Raspberry Jam
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20
Calories 29 kcal
Ingredients
- 3 cups fresh raspberries
- 1-1/2 cups sugar
- Juice of 1 large lemon
Instructions
-
Wash raspberries and dry fully with bells facing down. Place two non-plastic plates in freezer. (Note: Plates will be used later to test if jam is set.)
-
In large saucepan on low heat, mix together raspberries, sugar and lemon juice with wooden spoon. Stir about 5 minutes, until sugar dissolves, then increase heat to rolling boil. Boil 10 minutes, stirring very frequently. Remove from heat.
-
Onto chilled plate, place spoonful of jam and let cool 30 seconds. If jam wrinkles when pushed with finger, it’s done; if it’s more like a liquid, put back on heat and boil 1-2 minutes before testing on fresh chilled plate.
-
Allow jam to cool for 10 minutes before using.
-
Store refrigerated in airtight container. Use within one month.
Recipe Notes
Get jammin’!
Nutrition Facts
Homemade Raspberry Jam
Amount Per Serving
Calories 29
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.004g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Sodium 0.2mg0%
Potassium 27mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 6g7%
Protein 0.2g0%
Vitamin A 6IU0%
Vitamin C 5mg6%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.