Raspberries make a delicious jam, with a truly beautiful colour! Sweet with a slightly tart flavour, enjoy raspberry jam with French toast, sponge cake, scones, pancakes, waffles or swirled into yoghurt and muesli. Not just a condiment for breakfast either – use it in a vinaigrette for salad, or in a marinade for pork or chicken.  
Ingredients for  RASPBERRY JAM

Yield: 6 cups
Raspberries, Fresh
or Thawed
1kg (2.2 pounds)
Powdered Pectin
3 tablespoons (1 ½ oz) i.e. 50g Jamsetta)
Lemon Juice
(Fresh or Bottled)
2 tablespoons
Sugar, White
4 cups

1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2.  If using fresh raspberries: rinse berries gently with water and drain carefully. Discard damaged berries (they can affect the jam flavour, reduce the storage period and increase the risk of spoilage). 
If using frozen raspberries: place frozen raspberries into a bowl and thaw overnight in the refrigerator. Any raspberry juice in the bowl will be added to the recipe as part of the fruit weight.
3.  Measure raspberries into a large pan and add the water. Bring to a boil. Reduce heat to gentle simmer and cook (uncovered) for 10-15 minutes or until raspberries are very soft, stirring every few minutes. Remove from heat. Mash for a rustic jam (or puree for a smooth jam consistency). Strain part (or all) of the mixture through a fine sieve to discard raspberry seeds, if desired.
4.  Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. 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. 
5.  Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
6.  Add the pectin and lemon juice to the jam pot. Whisk well. Bring to a boil, as high as possible, and then add the sugar all at once. Whisk well. Place jam pot onto heat. Whisk occasionally while the sugar dissolves, to prevent the jam sticking to the pot base. Bring jam to a rolling boil (cannot stir down, mixture will foam). Boil as hard as possible for 1 minute. Then turn the heat off, skim foam from the surface and check for gel stage (jam consistency).
7.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pour the hot raspberry jam into the hot jars to 0.5cm (1/4 inch) from the rim 
TIP: use a jug and jar funnel to fill jars.
8.  Wipe jar rims with a clean, damp cloth to remove any jam residue.
9.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
10.  Return jars of jam into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
11.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time. 
12.  The next day, check jars have sealed before labelling and dating clearly.
13.  Store jars of raspberry jam in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
14.  Refrigerate jars upon opening and consume contents within 6-8 weeks.
Processing Time for  RASPBERRY JAM  in a Boiling Water Canner

≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 1 Litre
10 minutes

10 minutes

15 minutes
o  Add 2-3tbsp cocoa (not powdered chocolate) in Step 6;
o  Infuse jam during cooking with a vanilla bean or a few fresh mint leaves;
o  Add the zest from 1 lime (or an orange, or a lemon);
o  Add 3tbsp almond liqueur or raspberry liqueur, or orange liqueur at the end (right before bottling);
o  Try raspberry, almond liqueur & lemon zest;

o  Try raspberry, almond liqueur & vanilla bean.

Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: www.foodpreserving.org

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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