When I was a child and well into my teenage years, I used to proclaim myself the wild raspberry queen, battling the birds every late July so that I’d have enough berries to make jam. Eventually my dad began growing domestic raspberry bushes as well as blueberry bushes so it became a berry wonderland at Tulipwood. Many of the commercial jams you buy have large quantities of sugar in them because it costs less than fruit. The joy of making your own jam is that you have the chance to preserve the bright fruit flavors rather than overwhelm them with sugar. My recipe for classic raspberry jam has that perfect combination of a little sweet, a little tang.
Classic Raspberry Jam:
Pectin will help you achieve a jammy consistency. The cooking process is much faster when using pectin as well. I err on the side of tart, since the slightly sour makes your mouth water a bit and keeps you wanting more. Every fruit is different, so taste your berries, see how sweet they are, and adjust the amount of honey or sugar you add accordingly as it cooks. If you use pectin, note the directions on the box. I use Pomona’s Universal Pectin, which may call for a slightly different amount than other varieties.
Try this and tell me how you like it! And while you’re at it, try my recipe for Blueberry Pinot Noir Jam… now that is something. Be sure to tag me on social media using #ModernPioneering so I can find your creations!
- 4 cups fresh raspberries
- 2 tablespoons honey
- 1 teaspoon no-sugar-needed, powdered pectin, such as Pomona’s Universal Pectin
- Add the raspberries to a medium saucepan, cover, and cook over medium heat. Stir them often as the liquid releases.
- After the raspberries have broken down to a puree (about 15 minutes), stir in the honey and pectin. Reduce the heat to low and let the mixture simmer gently, stirring often, until it has a jam consistency, about 15 minutes. Ladle the jam into 1-cup jars and let them cool before sealing. They will store in the refrigerator for up to 6 months. Alternatively, process the raspberry jam in a hot-water bath for 5 minutes. It is best when consumed within 12 months of canning.