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!
At first, the mixture will be very cloudy. 
If you don’t like seeds in your jam, strain it before or after cooking. 
You’ll start to see a slow bubbling. 
Then it will start to turn shiny. 
The mixture will really start bubbling. 
The cloudiness dissipates. 
Then dissapears. 
If you store a ceramic plate in the freezer, a dollop of jam holds a line if you run your finger across it. But you may get burned. Use a thermometer to be safer. 
Pour into a heat safe container when cooled slightly. 
Doesn’t it look lovely?
Tart and Refreshing Raspberry Jam
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.
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