Lisa Atwood, Rebecca Courchesne, Rick Field

Raspberry Jam

Preparation info
  • Makes

    7 or 8

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

This is a classic summer jam, full of great berry flavor. Make several batches throughout raspberry season—you’ll want to put it on everything from pancakes to muffins to sandwiches. It’s also perfect for layer cakes and thumbprint cookies.

Ingredients

  • 9 cups (2¼ lb/1.12 kg) raspberries
  • 2½

Method

In a large nonreactive bowl, gently toss together the raspberries and sugar. Cover and let stand at room temperature for 2–4 hours.

Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

Transfer the raspberry mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-h