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Home » Preserves » Jams » (Vanilla) Raspberry Jam Recipe

(Vanilla) Raspberry Jam Recipe

Aug 5, 2023 · 2 Comments

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This has been my go-to raspberry jam recipe for many years. While I love various kinds of jam, my all-time favorite remains strawberry jam. My close second favorite is this no-nonsense raspberry jam, made using three basic ingredients: raspberries, sugar, and lemon juice. Don't be fooled by the simplicity of the ingredients, though. The jam will be big on flavor. The more you eat it, the more you love it. Raspberries make one of the best jams, if not the best, depending on who you ask.

Homemade raspberry jam, using traditional raspeberry jam recipe.

If you want to elevate this jam even more, add some vanilla during the cooking time. Not that this incredibly aromatic jam needs it, but a touch of vanilla makes it even more scrumptious. The aroma will blow your socks off.

Quality of raspberries matters

The quality of raspberry jam directly depends on the quality and flavor of the raspberries. The better they are, the better your jam will be. Eat a handful of fresh raspberries. Did you like their flavor? Do you want to throw another handful in your mouth and savor it? Do they have an intense berry aroma? If so, these raspberries will make an excellent jam. Good stuff in, good stuff out.

Similarly, use only fresh, firm berries without bruising or signs of spoilage. This will help jam store for a very long time without losing flavor.

I am excited to say that this is my first year making raspberry jam using entirely home-grown raspberries. Yes, I picked two and a half pounds of superbly flavorful raspberries from my two raspberry plants and made four half-pint jars of jam. This is quite an achievement for me, and, to be honest, I never thought I'd be able to do that, as the production in the previous 1-2 years was minuscule. However, as my raspberry plants matured, they produced an abundance.

Raspberry bush. Full of rspberries.

Is pectin needed in raspberry jam?

Raspberries are often referred to as low in pectin. Yet, when making jam, raspberries set very well and require no added pectin. Some home jam-makers like adding a small amount to get a firm(er) set, but I never do. I think all this does is ruin the delicate texture of raspberry jam.

Making raspberry jam in a copper jam pan.

Jam storage

Upon making this jam, you will have two options: put it in a clean jar, seal and refrigerate, or can and store it at room temperature. I always can my raspberry jam as it will store for a long time - a year and even longer. The refrigerated jam will store for a few weeks. As well, once you open your canned raspberry jam, refrigerate it right away for up to 3 weeks.

Homemade raspberry jam, using traditional raspeberry jam recipe.

(Vanilla) Raspberry Jam Recipe

Yield: 4 half-pint jars
5 from 1 vote
Print Pin Rate
Course: Dessert, Preserves
Cuisine: American, European
Keyword: homemade raspberry jam, how to make raspberry jam, raspberry jam
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Maceration and canning time: 3 hours hours
Servings: 16
Calories: 218kcal
Author: Victor

Ingredients

  • 2 1/2 lbs raspberries gently washed and drained
  • 3 3/4 cups sugar
  • 2 Tbsp lemon juice
  • 1 vanilla bean (optional)
US Customary - Metric

Instructions

  • Add the raspberries, sugar, and lemon juice to a jam pan or any wide non-reactive pot. Slit the vanilla bean (if using) lengthwise and scrape the seeds from it with a small knife and add to the jam pan. Stir carefully with a wooden spoon, cover with a towel, and let macerate for 2 hours at room temperature.
  • Bring the mixture to a boil over medium-high to high heat, depending on how hot your burner gets, stirring frequently, and cook for about 20-25 minutes, until a drop of the jam on a cold plate forms a thick mound and runs off slowly.
  • Ladle the jam into four sterilized half-pint mason jars, add lids and rings, tighten finger-tight, and process them in a boiling-water bath for 10 minutes.
  • Let the jars cool overnight or up to 24 hours, remove the rings, and check the seal on each jar. Store in a cool, dry, and dark place for up to a year for optimum freshness. The jam will begin to lose its taste quality after a year slowly but will be safe to consume well after that. Store open jars in a refrigerator for up to 3 weeks.
  • Alternatively, ladle the jam into clean half-pint jars, cover them with tight lids, chill at room temperature, and refrigerate for up to 3 weeks.

Special Equipment

  • 4 1/2 pint jars

Nutrition

Calories: 218kcal | Carbohydrates: 55g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 1mg | Potassium: 110mg | Fiber: 5g | Sugar: 50g | Vitamin A: 24IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 1mg
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  1. Kat says

    August 08, 2023 at 12:59 pm

    5 stars
    This summer has been great for berry bounty! I just made a blackberry jam from my copious producing blackberry bushes and paired it with my homemade vanilla sugar and freshly squeezed lemon. Sooo delicious! I did add a pectin for low sugar since my friends and family want less sugar in their jam. Will try with raspberries. Thanks!

    Reply
    • Victor @ Taste of Artisan says

      August 08, 2023 at 2:23 pm

      That's great to hear. I just added a blackberry bush this year, it looks like I will have a small handful this year. My black currant plant is loaded with berries though, can't wait to make black currant jam. I see your point about using pectin for a less sugary jam. I guess there is always a tradeoff.

      Reply

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