Raspberry Jam Recipe with Pectin

There’s nothing quite like the vibrant, sweet-tart flavor of homemade raspberry jam recipe with pectin. Whether you’re a seasoned jam maker or just starting out, this recipe is quick, easy, and guaranteed to satisfy your craving for fresh, fruity spreads. The use of pectin helps achieve that perfect set, making this jam beautifully spreadable for toast, pastries, or even a dollop on ice cream. Let’s bring the taste of summer into your kitchen with this delightful homemade jam that will have everyone coming back for more!

Raspberry Jam Recipe with Pectin

Recipe by SoukaynaCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Capture the sweet essence of summer with this raspberry jam recipe with pectin. Bursting with fruity flavor, it’s the perfect addition to your breakfast or desserts!

Ingredients

4 cups fresh raspberries
2 cups granulated sugar
1 package (1.75 oz) powdered pectin
1/4 cup lemon juice
1/2 cup water

Directions

Prep the Jars: Sterilize 4 jars by boiling them in water for 10 minutes. Let dry.
Cook the Jam: In a large pot, combine raspberries, water, and lemon juice. Mash lightly with a fork or potato masher.
Sprinkle the pectin over the raspberry mixture and stir to dissolve. Bring to a boil over medium-high heat, stirring constantly.
Once boiling, add the sugar all at once and stir continuously. Boil hard for 1-2 minutes, until the mixture thickens.
Check the Consistency: To test if the jam is set, drop a spoonful onto a chilled plate. If it wrinkles when pushed, it’s ready.
Fill the Jars: Carefully ladle the hot jam into sterilized jars, leaving a 1/4-inch headspace. Wipe the rims, seal with lids, and process in a water bath for 10 minutes.
Let the jars cool completely before storing in a cool, dark place.

Notes

If your jam turns out too thick, stir in a bit of hot water to adjust the consistency.
For a seedless version, strain the raspberries through a fine mesh sieve before cooking.
Store unopened jars in the pantry for up to 1 year. Once opened, refrigerate and consume within 3 weeks.

Tips for perfect Raspberry Jam Recipe with Pectin

For the freshest flavor, use ripe raspberries picked in season.
Be sure to dissolve the pectin thoroughly for the perfect jam set.
A splash of vanilla extract or a sprinkle of cinnamon can add a unique twist.
Make sure to skim off any foam that forms during cooking for a clear jam.
Don’t overcook the jam; it can affect the consistency and flavor.

Recipe Variants

Spiced Raspberry Jam: Add 1/4 teaspoon of ground cinnamon and a pinch of nutmeg for a cozy twist.
Low-Sugar Raspberry Jam: Use a low-sugar pectin to reduce the sugar content while keeping the jam set.
Mixed Berry Jam: Combine raspberries with strawberries or blueberries for a delightful mixed berry preserve.

FAQ

Can I use frozen raspberries?

Yes, you can! Just thaw and drain excess liquid before using.

Why is my jam not setting?

This could be due to insufficient boiling time or old pectin. Ensure a rapid boil and fresh pectin for best results.

Can I reduce the sugar in this recipe?

While sugar helps preserve and set the jam, you can use a low-sugar pectin if you want to reduce the amount of sugar.

How can I make my jam last longer?

Properly sterilize jars and process in a water bath to seal them. Store in a cool, dark place for up to a year.

If you love fruity flavors, try our Purple Sweet Potato Recipe for a vibrant side dish that pairs beautifully with sweet or savory meals!

Creating your own raspberry jam recipe with pectin at home is a rewarding experience that captures the essence of summer in a jar. With just a handful of ingredients and a little bit of love, you’ll have a delicious homemade jam that’s perfect for spreading on toast, swirling into yogurt, or layering into desserts. The best part? You’ll always know exactly what’s in it, free from preservatives and artificial flavors. So, get those jars ready and let’s make some jam magic together!