Learning how to make a simple tart and refreshing raspberry jam comes in handy to use in baking. For instance, I used this jam to make a raspberry lemon swiss roll. You can also preserve a lot of fruit quickly by making jellies and jams. Whereas there are a lot of complicated tutorials on canning, you don’t have to take all those steps. This will last up to a week or so in the fridge or around three months in the freezer. Perfect for those wanting to make deliciously fresh jellies and jams but not yet ready to learn the process of canning. This makes a small amount of raspberry jam. Expect a little over 1/4 cup of jam for each cup of fruit.

Raspberries are often on sale during the holidays. It’s usually the cheapest time to buy them locally in this area. So I bought some with plans of making decadent desserts filled with fresh raspberries and cream. Only…the raspberries were a bit…past their prime. They were a bit dry, some were softening and on the verge of turning. I remembered this was when my grandparents would turn to making jellies and jams to preserve fruit and juices a little longer.

Never having made jam before, but watched my grandma over the years enough to know that you typically use equal parts sugar and berries for jams without pectin or citric acid added. I had no desire to use additives at this stage or try canning, so I started to stick with the simple 1:1 ratio. But then I decided I wanted to see if I could make the jam less sugary sweet. After all, that’s what I do. Cut sugar whenever and wherever possible.

Admittedly, I worry a lot when making something new. Will I do it right? Or will it be a flop? I dislike wasting ingredients as they can add up quickly. Surprisingly, it turned out very well. I’m super glad I cut the sugar as it was the perfect level of sweetness. You really got to taste the raspberries and not the sugar. The only thing I noticed is my new thermometer is off a few degrees so the jam is quite thick, but still easily spreadable. If you enjoyed learning how to make tart and refreshing raspberry jam, try some blueberry jelly next!

Tart and Refreshing Raspberry Jam

This makes around 1/2 cup of fresh raspberry jam meant for cakes, cookies and other confections. No need to make a large batch of jam when you only need a small amount.

Print Recipe

Prep Time15 minutes minutes

Cook Time30 minutes minutes

Servings8 tbs

Calories 35.4

Ingredients

• 2 cups (320g) raspberries
• 1 cup (200g) sugar

Instructions

• In a medium saucepan, mix together berries and sugar. Let sit 15-30 minutes to allow berries to macerate (this allows the fruit to soften and release its natural juices.) Mash berries with a spoon or run through a blender for finer texture. Add thermometer to side of the pan.
• Turn heat to medium high. Once berries and sugar begin to boil, continue to stir frequently and cook until mixture reaches 220F (104C.) Adjust temperature down if mixture begins to spatter outside of pan. Turn off heat.
• Pour into a heatproof container and allow to cool to room temperature. Store in refrigerator. Use within 5-7 days.

Notes

If you like sweeter jam, add 1/2 cup (100g) of sugar to the recipe. 

Do not use this for canning.  There are specific recipes for canning food safely and this jam is intended for small projects such as a jelly rolls, sandwich cookies and petit fours.  

If you don’t have a thermometer, as the mixture becomes translucent and thickens, place a small bit on a chilled ceramic plate. Let cool before running a finger or an object in the middle of the jam. If it doesn’t go back together and a line stays, the jam is ready.  

Nutrition Facts

Tart and Refreshing Raspberry Jam

Serving Size

 

1 tsp

Amount per Serving

Calories

35.4

% Daily Value*

Fat

 

0.1

g

0

%

Saturated Fat

 

0.1

g

1

%

Carbohydrates

 

9.3

g

3

%

Fiber

 

0.7

g

3

%

Protein

 

0.1

g

0

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.