I love this classic recipe for Homemade Raspberry Jam. It is quick and easy to make with the hardest part being the wait for it to cool! 2 simple ingredients are all you need to have the most flavorful and tart jam around.
Rasp Jam and Victoria Sandwich
I first shared this recipe as part of my Victoria Sandwich recipe. That one was inspired by my trip to Ireland and the one I had while on the Aran Islands. It was so incredibly amazing I had to learn to make it as soon as I got home!
A traditional Victoria Sandwich is layers of victoria sponge, whipped cream and raspberry jam. It is a super simple and basic cake, that once you get it right will have you totally in love with it! I added a little bit of a twist to my recipe with some added lemon curd, cause you gotta do you, right!?
Classic Raspberry Jam
Two ingredients are all you need to have the classic and homemade raspberry jam of your dreams on the table. Served up with some deliciously tender scones or on top of your pancakes, if you can dream it, put it on it!
Begin by placing the raspberries and sugar in a saucepot or shallow skillet. I use my potato masher to break up the berries and evenly mix the sugar throughout. Then place the mixture on the stove and cook over medium heat until the sugar fully dissolves.
This takes about 5 minutes. Then turn it down to medium-low and cook for 5-10 more minutes until a thick jelly has formed. Raspberries carry a large amount of pectin, so you just have to cook them for a few minutes to release it all and it will thicken naturally.
If you want to add a squeeze of lemon to your jam you can. This lowers the ph levels and will help the jam last longer. This isn’t something I typically do, but I would do it if I wanted to boil the jam in a canner to make it last longer.
In my house, we usually eat it quicker than it can go bad, so I just make a fresh batch when the raspberries go on sale. This is also a really cost-effective way to keep a fresh and preservative-free jam in your house. Just buy some berries at the peak of the season and make jam or throw some in the freezer for later use.
They will hold in the freezer for about 8 months. If you add the lemon and make a big batch, once canned the jam will hold for about a year in the pantry. All that said, I like to just make a fresh batch when berries go on sale from time to time, as mentioned above.
So go grab you raspberries, or hit a you-pick farm and get some raspberry jam on your spring table. If you are looking for a great scone recipe to serve them with, THIS RECIPE, as you see above is one I definitely recommend.
Classic Raspberry Jam
- 3 C Raspberries fresh
- 3 C Sugar
- In a saucepan over medium heat add the berries and sugar to the pan.
- Using a potato masher until the berries are completely macerated and have released their juice.
- Bring the mixture to a boil and simmer for about 5 minutes until the sugar has completely dissolved. Use a spoon to test that it has cooked enough. Dip it in and the jam should stick slightly and drip of the spoon slowly.
- Cool completely in a shallow dish or add to a canning jar with a lid. Store in the refrigerator. You can follow a full canning process to preserve it in the pantry for later use.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!