DIY: Fresh Raspberry Jam

I am far from the Goddess in my own Kitchen, but when I have something fresh on hand I am fearless with finding a way to use it… so here is my quick recipe for the fresh raspberries I am pulling from my garden. I hope you enjoy this Fresh Raspberry Jam as much as I do.

Raspberries – use fresh berries in good condition, ideally with some slightly unripe berries as they will contain more pectin.

Sugar – regular granulated sugar is best but you can also use brown sugar… I use 1/2 of the volume of raspberries to reduce the sugars content and bring out the natural sweetness of the berries

Lemon juice – use freshly squeezed lemon juice. The juice is vital, it aids in the setting of the jam. ( today I used a lime, because that is what I had on hand)

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Instructions for the Fresh Raspberry Jam:

To begin, place two small saucers or plates in the freezer. You will use these to test when the jam is set.

Sterilize the jars by heating them in the oven. Full directions are in the recipe below.

  1. Wash and thoroughly dry the raspberries. Add the raspberries, sugar and lemon juice to a large saucepan and mix well with a wooden spoon.
  2. Turn the heat on low, stir until the sugar dissolves and then increase the heat to a rolling boil. 3. Boil for 10 minutes stirring frequently. Turn off the heat and spoon a little of the jam onto a chilled saucer.
  3. Let it stand for 30 seconds to cool, then run your finger through it. If it wrinkles, it is ready. If it is still quite liquid, put it back on the heat and boil for a further 1-2 minutes, and retest.
  4. Allow the Raspberry Jam to sit for 10 minutes before carefully ladling into jars. This helps the chunks of fruit to disperse evenly throughout the jam.
  5. Ladle the hot jam into jars and seal immediately.

Enjoy your delicious jam!


Jennie Knourek

Massage Therapist, Herbalist, Phyto/Aromatherapist & Wellness Advocate

WA#2923893

Owner/Admin of OpenRoadEssentials.com and Crunchy Biker Clubhouse and Healthy Happy Strong Tribe on Facebook

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