Raspberry Jam With Frozen or Fresh Berries
An intensely flavored, two-ingredient raspberry jam can be made without added pectin using either fresh or frozen berries.
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Instructions
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Sterilize canning jars by boiling them for 10 to 15 minutes and prepare lids as directed.
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Combine raspberries and sugar in a large non-reactive pot, cover, and let macerate overnight.
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Mash the fruit mixture and chill a plate for the gel test.
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Bring the jam mixture to a boil over high heat, stirring often, then skim any foam.
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Continue to boil, stirring, until the mixture reaches the gel point (approximately 20 minutes or 215 F).
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Test for gelling by placing a spoonful of jam on the chilled plate, freezing for 2 minutes, and verifying it does not run and holds its path.
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Ladle the jam into sterilized jars, leaving 1/4-inch headspace, and cover with canning lids.
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Process the filled jars in a boiling water bath for 5 minutes.
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Remove jars, drain, tighten bands after seals form, cool completely, and store.