Description
Capture the vibrant essence of summer with this simple, three-ingredient raspberry jam. By utilizing the natural acidity of fresh berries and a rapid-boil cooking technique, this recipe ensures a thick, bright red, and perfectly set spread without the need for additional commercial pectin. Perfect for morning toast, scones, or yogurt, this jam offers a pure, fruit-forward flavor profile that captures the best of the season in every jar.
Ingredients
4 cups fresh raspberries
3 cups granulated sugar
2 tablespoons freshly squeezed lemon juice
Instructions
Wash the raspberries thoroughly under cool running water and remove any stems or debris.
Place the cleaned berries into a wide, heavy-bottomed stainless steel pot.
Mash the raspberries using a potato masher until their juices are released.
Stir in the granulated sugar and lemon juice until the mixture is fully combined.
Heat the pot over medium-high heat until it reaches a full, rolling boil that persists through stirring.
Boil for 10 to 12 minutes, stirring constantly to prevent scorching.
Remove from heat and skim any foam from the surface with a metal spoon.
Pour the hot jam carefully into sterilized glass jars, leaving a small amount of headspace at the top.
Notes
Always use sterilized jars to ensure longevity. To test for thickness, place a small plate in the freezer before starting; place a teaspoon of jam on the chilled plate to see if it sets to your liking. Store in the refrigerator for immediate use or follow standard water-bath canning protocols for long-term shelf storage.
- Prep Time: 10
- Cook Time: 20
- Category: Trending
- Method: Stovetop Boiling
- Cuisine: Classic American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 55
- Sugar: 14g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 0.1g
- Cholesterol: 0mg
