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    Home > How-to

    Raspberry Jam

    Posted: Jun 30, 2015 ยท Updated: Aug 23, 2021

    Jump to Recipe Pin Recipe
    Learn how to make the best raspberry jam in your own kitchen. It's so easy and all you need are three ingredients!
    Raspberry Jam in a bowl with more jars of jam in the background and a few berries scattered around.

    We've been having a lot of fun, Desi, Jay, and I, picking raspberries in the backyard. A few summers ago, soon after we had moved into this house, Desi and I planted a tiny little raspberry shoot because it is my favorite berry hands-down. In the years since, with minimal to zero maintenance, it's grown and grown into a thick, thorny bush that's pretty much taken over the entire patch, smothering out everything else that was ever there, including some mint. But in return, it rewards us with armfuls of fresh, juicy red raspberries each year.

    Closeup of raspberry jam in a bowl with spoon.

    The other day Desi and Jay brought in so many that I had to think of a way to use them up fast. Raspberries, as anyone who loves them knows, have a very short shelf life which is probably one of the reasons why they cost an arm and a leg at the market. With all of this goodness on hand, I decided to do something I'd been wanting to do for a while-- make raspberry jam.

    My son Jay holding up a pot filled with raspberries.
    Jay admiring his loot.

    I've often made jam in summers past (you can find my Peach Jam and Blueberry Jam recipes on the blog), and I usually make small quantities that are enough for us to enjoy and share with a few friends, not vast amounts for canning. This time it was a little extra fun because we were using our own home-grown raspberries. I pretty much stuck to this recipe from Martha Stewart, only changing the quantities slightly because I was using what I had on hand.

    Raspberry Jam in a glass jar.

    It's also always fun to cook when you have  curious and interested audience. While Desi couldn't care less, usually, about how things get made so long as he gets to eat them, Jay is always on hand asking me questions about how this is made and that (he's going to be a good cook, that one). He couldn't have been more excited about the berries-- and the jam, which he promptly guzzled up with some buttered toast. Then, he doubled up as errand boy and delivered jars to the neighbors and ran home excitedly to tell me they had asked him to deliver a "thank you!" How cute is that?

    Before I ever got around to making jam, I used to think it would be a complicated process. But once I'd made it, I realized that it couldn't be simpler and I've been hooked for many years now. If you've never tried your hand at making your own preserves, I'd highly recommend it. Believe me, there's nothing that makes you feel more like a domestic goddess for so little work. ๐Ÿ™‚

    Raspberry Jam in a white bowl with spoon.

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    Homemade raspberry jam in white bowl with jars of jam in the background.
    Raspberry Jam

    Raspberry Jam

    Learn how to make the best raspberry jam in your own kitchen. It's so easy and all you need are three ingredients!
    5 from 2 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Condiment
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Raspberry Jam
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings: 64 tbsp (total of approx 4 cups jam)
    Calories: 41kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 4 heaping cups raspberries
    • 3 ยผ cups turbinado sugar
    • Juice of 1 lime
    Prevent your screen from going dark

    Instructions

    • Place all of the ingredients in a large pot and, over medium-high heat, bring it to a boil. You need a candy thermometer to check when the jam is done-- it makes life much easier. All you need to do is wait until the temperature reaches 221 degrees Fahrenheit, stirring a few times while you wait. If you don't have a candy thermometer, let the mixture come to a boil and let it go for about 8 minutes. When you put a drop of jam in a glass plate and put it in the freezer. If it gels, it is ready, otherwise boil for some more time and repeat the test.
    • When the jam's cooled slightly, transfer to airtight jars. Since I don't use sterilized jars (just very clean ones) because I didn't mean to keep these for a long time, you do need to refrigerate if you use this method of preserving. Otherwise, google up canning instructions and follow them.
    • I got just enough to fill three recycled jam jars of 13 ounces each.

    Nutrition

    Serving: 1tablespoon | Calories: 41kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Anonymous

      September 24, 2020 at 5:50 pm

      it is delicious

      Reply
    2. Meena

      September 15, 2020 at 2:54 pm

      5 stars
      I just canned three jars with fresh raspberry jam with this recipe.... delicious...
      Can you share any recipe with other berries like strawberries and blueberries?

      Reply
    3. The Vegan Junction

      July 14, 2015 at 2:49 pm

      I will definitely be able to find some takers for this! Fresh raspberry jam. Delicious. ๐Ÿ™‚

      Reply
    4. Anonymous

      July 03, 2015 at 11:05 am

      I love reading your posts.You have a way with words and it is always very interesting.Jay looks adorable.
      Shobha

      Reply
      • Vaishali Honawar

        July 04, 2015 at 9:52 am

        Thanks, Shobha, for the kind words! ๐Ÿ™‚

        Reply
    5. Ambica

      July 01, 2015 at 6:30 pm

      The best part about this post is Jay's smile. The jam looks good as well.

      Reply
      • Vaishali Honawar

        July 02, 2015 at 9:52 am

        Agreed. ๐Ÿ™‚

        Reply
    6. pallavyk

      June 30, 2015 at 10:20 am

      I would gobble up that jam on toast too!
      Jay's picture is adorable.

      Reply
      • Vaishali Honawar

        June 30, 2015 at 2:29 pm

        Thanks, Pallavi! He is quite adorable. ๐Ÿ™‚

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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