How to Make Raspberry Jam
Love raspberry jam, but want to have a small batch that allows you to make a variety of jams and jellies? This recipe is perfect for you. Especially if your raspberries don’t all ripen at once.
We used wild raspberries for this recipe, but you can use red or black raspberries.
Can your garden and enjoy your fruits and veggies year round.
3 1/3 cups sugar
2 2/3 cups crushed raspberries (wild, red or black)
1/2 teaspoon butter
3 tablespoon pectin
Automatic Jam/Jelly Maker
sterile canning jars (we use half pints)
sterile canning lids
wet sterile paper towel
water bath canner
Place the pectin evenly around the inside of the automatic jam/jelly maker, confirming the stirrer is in the maker.
Add the crushed raspberries and butter.
Press the Jam and the Enter buttons on the maker, confirming the time is set to 21 minutes.
After 4 minutes the maker will beep, indicating it’s time to add the sugar. Pour the sugar into the mix and place the cover on top.
The maker will do all the work and stir the mix.
Ensure the seals and jars are ready to go and that you have the funnel, ladle and bands.
You will also want to have a wet sterile paper towel to clean the rim of the jars after filling.
Once complete, the maker will beep again when it is complete.
Remove the stirrer with a pot holder and set aside.
Begin filling each jar with the ladle and jar funnel. Leave 1 inch headspace (that is top from the jar) when filling.
Clean off each jar rim to ensure there is no jam to keep the jar from sealing.
Place a sterile seal/lid on top of each jar and hand tighten the band over the jar to secure the lid.
Place the jars of jam into water bath and process for 10 minutes.
Remove from the water bath and allow to cool and seal.
Date and label the jars, so you know what it is.
Tips for canning raspberry jam
- Want to use less sugar, use 3 1/4 cups berries and 2 cups sugar instead
- Do not over fill the maker, make 1 batch and watch how far it boils up, before doubling the batch
- Make sure you measure the berries crushed and not whole, or you will not have the correct ratios to make jam
- While the raspberry jam is processing, get everything around you need for the next steps
- It takes about 30 minutes (or so) to make a batch of jam
- Wash your berries before you start
- Adding butter helps reduce the foaming, you may need to skim foam if there is still foam
- You absolutely need a pot holder to remove the stirrer, that area is hot, so use caution!
- The maker is going to be hot as well, it was just holding the ‘pot’ of hot jam, so unplug and allow it to cool