This recipe for Homemade Raspberry Jam is not only delicious, but surprisingly quick and easy to make. Raspberries won’t be in season much longer, so preserve some while you can!
This recipe is for a small batch of jam, but you could certainly multiply the measurements to make larger quantities.
Ingredients:
– 2 cups of mashed raspberries
– 1/2 c. honey or 1 c. sugar
– 3 Tbsp. water
– 1 tsp. fruit pectin*
*Pectin is a thickening agent, usually extracted from citrus fruits or apples and is available in many grocery stores and most health food stores.
Directions:
1. Select the jar you wish to put your jam in. It can be a mason jar, or an old pickle or jelly jar — whatever you have available. This recipe will yield about 16 oz. of jam, so you do want whatever jar you choose for this to be pint-sized.
2. Wash and rinse your jar; let stand in hot water. Meanwhile, boil your lid and ring in a large pot to sanitize. Let stand in hot water also.
3. Wash and mash your raspberries. You can use a pestle, fork, a hand-juicer — whatever you have handy!
4. Put fruit into a saucepan with the water and cook at medium heat, stirring frequently. Bring to a boil
5. Measure out honey or sugar; thoroughly mix pectin into sweetener
6. Add pectin-sweetener mixture to boiling fruit. Stir vigorously for 2 minutes to dissolve the pectin.
7. Return to a boil and remove from heat
8. Remove your jar lid and ring from your large pot and return water to a boil
9. While waiting for water to boil fill your jar to 1/4” of top and wipe clean. Do not overfill or jar will not seal properly.
10. Screw on lid (with ring) tightly. Place jar into boiling water to cover. Boil for 10 minutes.
11. Remove jar (carefully!) from water. Let cool. Check seal — lid should be sucked down/un-popped.
12. Label and enjoy! Jam should last about 3 weeks once opened.
theindiehomemaker 
Yum!
Something is not right with this recipe, like not enough pectic – I used all of my gardens harvest to end up with the same consistency the mashed raspberries started out with.
Very Unhappy!
i’m so sorry to hear that you had unsatisfactory results. this is the same recipe that i use for all of my jamming and i never have any issues. when did you check the consistency of your jam? it sometimes takes a while to firm after cooking and cooling. or if the issue with the consistency happened well after canning — where did you store your jars? overprocessing, slow-boiling, making too large a batch at one time, and use of overripe fruit can also destroy pectin, thus creating a loose consistency. it could also be an issue with the type of pectin used, and how old it was. whatever the case, i am sorry to hear that you had an issue after following my recipe. i apologize for any confusion my wording could have caused and i wish you luck with your jamming and preserving endeavors in the future.