| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 610 | 1g | 0g | 156g |
| sugars | fibre | protein | salt |
| 152g | 9g | 2g | 0.01g |
As someone who frequently fills my home in Portland, Maine with the scent of simmering New England seafood, it might surprise you to learn of my deep love for a dish that does not involve the ocean’s bounty at all, but instead, the lush fruit offerings of mother nature. The recipe I’m referring to, dear readers, is none other than Raspberry Jam.
A Walk in the Woods, Basket in Hand
Living in Maine gives me access not only to fresh seafood but also to an abundance of wild berries to play with in my kitchen. The act of foraging these delicate little fruits does more than simply provide ingredients for delicious homemade jams. It harkens back to carefree summer afternoons spent with my daughters Erin and Samantha, dusting off our outdoor boots, basket in hand, embarking on a berry hunt in the nearby woods. It’s recipes like these, embedded with memories, that bring an extra dose of warmth to the dinner table.
Why Raspberry Jam is a Jewel in My Recipe Collection
Though it’s a simple combination of fresh raspberries, sugar, lemon juice, fruit pectin, and water, the magic of raspberry jam lies in its versatility. It adds a splash of summer to every dish it graces, from sweet pastries to savory roasted meats. Raspberry jam bears similarity to its cousin, strawberry jam, but also holds its own unique tangy-sweet punch which can stand its ground when paired with other assertive flavors.
The health benefits associated with making your own raspberry jam are also worth mentioning. In addition to the Vitamin C and fiber found in raspberries, preparing your own jam allows you to control the amount of sugar used, making it a healthier option than most store-bought versions. Not to mention, the act of making jam can be a therapeutic process in its own right. Recent studies have even suggested that engaging in such culinary activities can help reduce stress.
If you’re new to jams and preserves, or simply want to put your berry harvest to excellent use, I assure you – my raspberry jam recipe is a great place to start. Finally, let me share with you a personal favorite pairing – a warm buttery sourdough biscuit slathered generously with this ruby-red treat. Trust me on this, you’ll thank me later. Happy cooking!
What You’ll Need
- 4 cups fresh raspberries
- 4 cups white sugar
- 1/4 cup lemon juice
- 1 packet (1.75 oz) powdered fruit pectin
- 1/2 cup water
Method
Step One
Begin by washing the raspberries in clean cold water. Allow them to air dry, then crush them in a bowl using a potato masher or the back of a spoon. You should have around 4 cups of crushed fruit.
Step Two
In a large pot, combine sugar and crushed berries. Stir the mixture to evenly distribute the sugar.
Step Three
Add the lemon juice to the pot and heat it over medium-high heat, stirring continuously.
Step Four
As the mixture starts to heat up, combine the powdered fruit pectin with 1/2 a cup of water in a separate bowl. Stir it until it’s completely blended and pour it into the pot.
Step Five
Bring the mixture to a boil, stirring constantly, and then let it boil vigorously for about 1 minute.
Step Six
After 1 minute of boiling, remove the pot from heat. Skim off any foam that has arisen on the surface.
Step Seven
Ladle the hot jam into sterilized jars, leaving 1/4 inch from the top. Wipe the rims of the jars clean and cover with lids.
Step Eight
Process the jars in boiling water for 10 minutes, then remove and allow them to cool before storing them away.
Your raspberry jam should remain in the fridge and can last for up to one year.
