Raspberry Jam Recipe for Canning {The BEST!}

Stock your pantry and make your mornings AMAZING with this easy, homemade, fresh Raspberry Jam Recipe for Canning!

Do you love Raspberries as much as I do? Well, then it’s time to make this outrageously delicious Raspberry Jam Recipe for Canning!

Whether you grow your own raspberries or you just stumbled upon an amazing deal at the grocery store, this sweet and tangy jam will give your mornings a magical makeover! Trust me… it’s worth jumping out of bed for!

There are so many ways to enjoy this canned Raspberry Jam Recipe! Smother it on your freshly baked Sourdough Bread, stir some into your plain yogurt, fold some into your vanilla ice cream, spread it on your biscuits, or pair it with some Homemade Peanut Butter and make the most incredible peanut butter and jelly sandwich you’ve ever had!

Or… tie a little ribbon or some twine around the lid, and give some to friends, family, and neighbors as a sweet little Gift in a Jar! I just dropped some off for my next door neighbor and she loved the little surprise!

So what are you waiting for? Thanks to another easy Canning and Preserving Recipe, you can stock your pantry with more shelf stable food to enjoy all year long!

You’ll just need 5 simple ingredients to make your homemade Raspberry Jam…

Raspberry Jam Recipe for Canning

Related: 

• Start canning for free with with Free Grocery Gift Cards!

Can You Water Bath Can Raspberry Jam?

Yes… you sure can! Once water comes to a boil, you’ll simply process your jam for 10 – 30 minutes, depending on your elevation.

Do I Need to Wash Raspberries Before Making Jam?

Yes! Before you start making your jam, you’ll want to wash off your raspberries and let them dry.

How Long Does Homemade Raspberry Jam Last?

Canned jars of Raspberry Jam can be stored in your pantry, or a cool, dry cupboard for up to 1 year. Label the top of each lid with the type of jam and the date it was made. Remove bands when storing, and be sure to never stack jars on top of each other. Always inspect each lid to ensure the seals are good before using. When ready to use, transfer a jar to your refrigerator, and use within 4 weeks. 

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Raspberry Jam Recipe for Canning

Stock your pantry and make your mornings AMAZING with this easy, homemade, fresh Raspberry Jam Recipe for Canning!

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Breakfast

Cuisine: American

Keyword: preserves

Servings: 72 ounces {Nine 8 oz. jars}

Ingredients

• 5 cups Crushed Fresh Raspberries {you’ll need approx. 8 cups Fresh Raspberries or about 7 six oz. containers}
• 7 cups Granulated {White} Sugar
• 1 packet Original Sure-Jell Premium Fruit Pectin Powder {1.75 oz.}
• 2 tbsp. Lemon Juice
• 1/2 tsp. Butter

Instructions

• Wash jars, lids, and bands in hot soapy water, dry completely, and set bands aside.
• Simmer lids in warm water in suacepan until ready to place them on jars.
• Keep jars warm by simmering in hot water until ready to use. Do not boil.
• Fill 20 quart stock pot or water bath canner with hot water, and place on stove over medium-high heat. {you’ll need enough water to later cover your jars with at least 1 inch of water}
• Crush raspberries in large mixing bowl or shallow glass baking dish using hand masher until nice, smooth consistency. {small chunks are okay}
• Transfer crushed raspberries to 8 quart stock pot. Add pectin, lemon juice and butter to the pot, and stir constantly with wooden spoon over high heat, while bringing to a rolling boil.
• Once boiling, add sugar, return to rolling boil, then boil for 1 minute while stirring constantly.
• After 1 minute, remove foam from top of jam by skimming it off with a metal spoon.
• Then… one by one, remove a jar from hot water, transfer to a cookie sheet {this will catch any spills}, place regular mouth canning funnel on jar, and ladle in raspberry jam mixture leaving 1/4 inch empty head space at top of the jar. Then wipe off rim of lid and threads of jar with damp cloth.
• Continue until all jars have been filled.
• Remove warm lids from saucepan {a magnetic lid lifter works like a charm}, and place one lid on each jar.
• Then screw one band on each jar just until snug {not overly tight}.
• Place filled jars on rack in 20 quart stock pot or water bath canner, then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water.
• Place lid on your pot, and bring to a gentle boil.
• Once water is boiling, set your timer for processing. Boiling time will vary depending on where you live… for altitude 0 – 1,000 feet boil 10 minutes, for 1,001 – 3,000 boil 15 minutes, for 3,001 – 6,000 boil 20 minutes, for 6,001 – 8,000 boil 25 minutes, and for 8,001+ boil 30 minutes.
• Once jars have finished boiling, turn off heat, remove the lid from the pot and let jars sit for 5 minutes before removing. After 5 minutes, lift up rack to elevated resting position, then carefully remove jars one by one using a jar lifter, and transfer to a folded towel to cool.
• The lids on the jars will begin to ‘pop’ into the sealed position, signifying the jam has been preserved.* {see notes} If any lids do not pop within the first 12 – 24 hours, transfer those to the refrigerator and use those up first.
• It may take jam up to 24 – 48 hours to finish setting. 
• Homemade Raspberry Jam Shelf Life: Jars can be stored in your pantry, or a cool, dry cupboard for up to 1 year. Label the top of each lid with the type of jam and the date it was made. Remove bands when storing, and be sure to never stack jars on top of each other. Always inspect lids to ensure the seals are good before using. When ready to use, transfer a jar to your refrigerator, and use within 1 month. ENJOY!

Recipe adapted from Sure-Jell.

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So have you tried making this easy Raspberry Jam Recipe for Canning yet?

Share with us in the comments below!