Raspberry Jam

Processing: Boiling Water Canner
10 minutes
Storage: 12 months+
Yield: 6 cups per batch
A luscious, rich red raspberry jam that you will enjoy on toast and scones - add a vanilla bean to make it extra special ...        
1.5kg (3.3lb) raspberries
1/3 cup water
1 1/2 tablespoons powdered pectin
4 cups sugar

Prepare fruit.
Wash fresh raspberries and drain. Thaw frozen raspberries overnight in the refrigerator, reserving juice separately (measure to replace water). Add water (or reserved juice) and berries into a large pan, bring to a boil and simmer steadily for 10-15 minutes or until very soft. Mash or puree: mash for a rustic jam, puree for a smooth jam consistency. Run part (or all) of the mixture through a sieve to discard seeds, if desired.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Whisk pectin into raspberry puree. Bring to a boil, as high as possible, then add the sugar all at once. Whisk occasionally while sugar dissolves, and bring to a rolling boil (cannot stir down, mixture will foam). Boil as hard as possible for 1 minute. Then turn the heat off and skim foam from the surface.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately pack the hot jam into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

  • Add 2-3tbsp cocoa (not powdered chocolate);
  • Infuse jam during cooking with a vanilla bean or mint;
  • Add the zest from 2 or 3 limes (or an orange, or a lemon);
  • Add 3tbsp almond liqueur or raspberry liqueur, or orange liqueur;
  • Replace water with lemon juice, lime juice, orange juice, or champagne;
  • Try raspberry, almond liqueur & lemon zest;
  • Try raspberry, almond liqueur & vanilla bean.


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