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Raspberry Jam

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Get jammin' with this super-easy fruit spread!

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(4 Ratings)

4 Ratings

5 spoons 50%

4 spoons 25%

3 spoons 25%

2 spoons

1 spoons

Member Reviews (2)

37ef2e53-e815-45ee-a0c4-4cb45ec64326

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PREP TIME
10 Min
TOTAL TIME
24 Hr 16 Min
SERVINGS
6

2: pints (4 cups) red or golden raspberries, crushed (2 cups)

5 1/4: cups sugar

1/2: teaspoon grated lemon peel

1: tablespoon lemon juice

3/4: cup water

1: package (1 3/4 ounces) powdered fruit pectin

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1 Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
2 Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
3 Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.

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Expert Tips

No fresh raspberries? Frozen (thawed and drained) berries are a great substitute.

For mixed-berry jam, use 1 cup crushed strawberries (2 cup whole), in place of 1 cup of the raspberries.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 tablespoon)

Calories 50

(Calories from Fat 0),

Total Fat 0g

(Saturated Fat 0g,

Cholesterol 0mg;
Sodium 0mg;
Total Carbohydrate 12 g

(Dietary Fiber 0g,

Protein 0g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

Exchanges:

1 Fruit;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 9/1/2010 10:30:29 AM REPORT ABUSE Valerie1964 said:

Rating:

I strain half of the raspberry mixture before adding the pectin. It makes for less seeds in the final jam. Then I take the strained pulp, add a cup or two or water (depending on the amount of pulp), and heat it on the stove top to extract as much raspberry flavoring as possible. Strain the mixture and measure it--add cup for cup of sugar. Return to the heat and simmer until thickened and reduced: raspberry syrup! Stores great in the fridge for 3-4 weeks.

This reply was: Helpful Inspiring