Easy Raspberry Jam
Learn to make a quick and easy homemade raspberry jam in under 30 minutes using fresh or frozen raspberries, sugar, lemon, and a pinch of salt.
Ingredients
- 4 cups fresh or frozen raspberries
- 1 ½ cups granulated sugar
- 1 lemon , zested and juiced
- Pinch salt
Instructions
- In a medium saucepan, stir together 4 cups raspberries, 1 1/2 cups sugar, lemon zest, lemon juice, and pinch of salt over medium heat. Stirring frequently, bring to a boil.
- Reduce heat to medium. Simmer, stirring occasionally while crushing the raspberries, 7 to 10 minutes, or until slightly thickened and a digital thermometer reads 220°F.
- Let cool 5-10 minutes in the saucepan before transferring to jars. Leave unopened and let come to room temperature. Once the jam is at room temperature, seal jars and store in the refrigerator. The jam might take 12 hours to fully set up, but it can be eaten immediately.
Notes
Berries: We've had success using this recipe for blackberries or blueberries as well. You can mix them all together too.
Freezer jam: Transfer the jam to the jars or freezer bags, leaving room for jam to expand as it freezes. Store in the freezer up to 1 year. Thaw overnight in the fridge before eating.
Storage: The jam is best eaten within 2 weeks. If unopened, the jam can last up to 1 month.
Nutrition
Serving: 16ounces, Calories: 95kcal, Carbohydrates: 25g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 1mg, Potassium: 38mg, Fiber: 1g, Sugar: 23g, Vitamin A: 21IU, Vitamin C: 7mg, Calcium: 4mg, Iron: 0.2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
