All the best adjectives apply to this dazzling Raspberry Jam Recipe for canning. It serves up the ultimate sweet-tart symphony of flavors… that are wonderfully sweet and intensely fruity, with a delicate tangy finish! Oh, and with just 5 ingredients… it’s also crazy easy to make!
Raspberry Jam Recipe
Believe me, this radiant raspberry jam is truly gorgeous to behold… and the mesmerizing flavors will make your mouth dance with joy!
It’s a taste bud thrilling sensation that’s so good, it’ll knock your socks off!
Nicole writes: "This recipe is to DIE FOR! Thank YOU!"
Seriously, this homemade jam takes raspberries to a whole new level of awesome.
You see… some magic happens to the already amazing flavor of your fresh raspberries during the jam making process.
The result?
The vibrant raspberry flavor becomes even more remarkable.
So whether you grow your own raspberries or you just stumbled upon an amazing deal at the store, this sweet-tart jam is sure to give your mornings a magical makeover!
Trust me… it’s worth jumping out of bed for!
Just like when you start slathering this fruity Strawberry Jam and sweet Blackberry Jam Preserves on your morning toast!
Plus, there are so many delicious ways you can enjoy this canned raspberry jam recipe!
You can smother it on your freshly baked Sourdough Sandwich Bread, stir some into your plain yogurt, or fold some into your vanilla ice cream.
Or 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!
You can even use it to make these outrageous Raspberry Jam Cookies!
And don’t forget about gift giving! You can tie a little ribbon or some twine around the lid, and give some to friends, family, and neighbors as a berry cute little raspberry Gifts in a Jar!
I just dropped some off for my next door neighbor and she loved the little surprise!
So take advantage of all those lovely raspberries and get your fresh homemade jam started…
Raspberry Jam Ingredients
It will just take 5 simple ingredients to create one of your new favorite breakfast recipes…
- Fresh Raspberries – The closer they are to ripe perfection, the better your jam will taste!
- Granulated Sugar
- Pectin
- Lemon Juice – Fresh squeezed or bottled will both work.
- Butter – To reduce those foamy bubbles when cooking jam.
Believe me, canning for beginners recipes don’t get much easier than this!
Can You Water Bath Can Raspberry Jam?
Yes… you sure can use a water bath for canning raspberry jam!
Once the 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.
Raspberry Jam Canning Equipment Required
Before you get started, make sure you have all of the necessary canning equipment on hand for this canned raspberry jam recipe.
Here’s what you’ll need…
- 9 Eight Oz. Mason Jars – you’ll need 9 bands and clean new lids, too
- Hand Masher – I use my potato masher to mash the strawberries
- 8 Quart Stock Pot
- 20 Quart Stock Pot + Canning Rack Insert (or Water Bath Canner)
- Funnel – to cleanly transfer your cooked jam into your mason jars
- Jar Lifter – to safely remove your jam jars after their water bath (mine came with a magnetic lid lifter, too)
Pin this now to find it later
Pin ItHow to Can Raspberry Jam
You won’t believe how simple it is to make the BEST raspberry jam recipe from scratch!
Here’s what you’ll do…
1. Wash and dry jars.
2. Crush your washed raspberries.
3. Boil ingredients on stove.
4. Fill jars with red raspberry jam mixture.
5. Process jars in your water bath canner or 20 quart stock pot.
6. Remove jars from canner, dry off, and wait for lids to pop!
That’s it. So simple. Raspberry jams recipes truly don’t get much simpler or EASIER than this raspberry jam canning recipe!
Scroll down for detailed, printable instructions. Don’t worry if this is your first time making jam. I’ll walk you through every step of the process.
How Long Does Homemade Raspberry Jam Last?
Canned jars of this raspberry jam can be stored in your pantry, or a cool, dry cupboard for up to 1 year, making this raspberry jam recipe for canning one of my favorite breakfast meal prep ideas!
I always recommend that you label the top of each lid with the type of jam and the date it was made. Then, remove the bands when storing, and be sure to never stack jars on top of each other.
And… always inspect each lid to ensure the seals are good before using.
Then, when ready to use, transfer a jar to your refrigerator, and use within 4 weeks.
How to Use Raspberry Jam
There are so many wonderful ways to put this homemade raspberry jam to use!
To start, I love taking this jam and some butter… and slathering both onto a fresh slice of Cranberry Walnut Bread or some warm Cornbread Muffins.
I also love using this jam to make cute little Linzer cookies and raspberry jam muffins.
Raspberry Jam Reviews
Here’s what your frugal friends are saying about this easy raspberry jam recipe with pectin…
Tina writes: “Perfect recipe. Turned out great. Nice flavor. Easy. Will definitely make again”
Nicole writes: “This recipe is to DIE FOR! Thank YOU!”
Natalie writes: “Easy to follow instructions. Tastes delicious!”
Keith writes: “It turned out great. I have no intention of changing anything. It’s now my only raspberry jam recipe.”
Kim writes: “The best!! Love it”
Julia writes: “The jam turned out perfectly. The lemon juice gave it just a bit of tartness.”
Rae Ann writes: “Tastes great!”
Cindy writes: “Perfect for a hot buttered biscuit!”
Misty writes: “First time making jam. Recipe very easy to follow. Came out great.”
Mariah writes: “This worked perfectly, thanks!!”
Mary writes: “First time making raspberry jam and it turned out great. Thanks for including how many jars to prep!”
Heather writes: “Came out great!”
Tammi writes: “Totally Easy! Totally Delicious! My first time too making Raspberry Jam! I will use this recipe again!”
More Fruit and Butter Spreads
Breakfast
Strawberry Freezer Jam
Breakfast
Peach Butter Recipe
Breakfast
Apple Butter Recipe
Bread
Maple Butter
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Raspberry Jam Recipe
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
- Gather your ingredients.
- 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.
- Smother on toast and ENJOY!
Notes
- Raspberry Jam Recipe Shelf Life: Jars can be stored in your pantry, or a cool, dry cupboard for up to 1 year.
- Raspberry Jam Recipe Storage Tips: 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 your shelf stable raspberry jam, transfer a jar to your refrigerator, and use within 1 month. ENJOY!
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!Raspberry Jam Recipe adapted from Sure-Jell.
I love making my own jam but I haven’t tried raspberry before. And that tip about sealing the lids is genius, Heidi!
I’m so glad you liked the tip, Lisa… and you’ll definitely have to try making up some raspberry jam. The flavor is outrageously delicious!
This sounds like a great recipe for canning raspberries! Perfect for Summer and for gifting! Thanks for sharing!
You’re very welcome, Pilar! And you’re right… these really would make the sweetest little gifts!
Nothing beats homemade jams! Yummm!
Happy Tuesday, Heidi!
I completely agree, Veronica… homemade is SO much tastier than store bought jam! 🙂
Looks so delicious.
It’s so practice and easy.
Have a nice day.
Thanks, Adriana! And you’re right… once you practice, making your own jam really is SO easy! 🙂
raspberry jam looks so delicious!
Thanks, Carol… it really is!! 🙂
Love rasberries, we try to pick them and blueberries in our area. Have a wonderful week.
That’s so fun! Nothing beats fresh picked berries. 🙂
This sounds so perfect for summer! I can see using it over ice cream. Yum!
Ooh yes… that’s a fabulous idea to use it as an ice cream topping, Kathrine!
Love making my own jams, and can’t wait for all the fresh berries to make them! Your raspberry jam looks delicious!
Aww… thank you, Michelle! Nothing beats homemade jam!
Looks delicious. Love raspberry jam and it’s so versatile!
Thank you, Kim! And I agree… it really is such a delicious and versatile spread!
Can’t wait to go raspberry picking so we can try your delicious raspberry jam recipe. It is one of our favorite jams. Must also give your raspberry pancake topping a try too.
Ooh yes, definitely! Have fun raspberry picking! 🙂