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Homemade Raspberry Jam With Pectin

A delightful blend of vibrant, juicy raspberries transformed into a luscious spread, perfect for breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 32 tablespoons
Course: Breakfast, Dessert
Cuisine: American, Homemade
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 kg ripe raspberries Washed and dried properly.
  • 1 kg jam sugar (sugar with added pectin) Ensures perfect gel-like consistency.

Method
 

Preparation
  1. Place half of the washed, dried raspberries in a preserving pan over gentle heat.
  2. Use a potato masher to crush the raspberries slightly, simmering for a couple of minutes.
  3. Add the remaining raspberries whole to the pan, gently stirring them in.
  4. Gradually add the jam sugar, stirring occasionally until completely dissolved.
Cooking
  1. Bring the mixture to a gentle rolling boil and cook for about 5 minutes.
  2. Check for the setting point using a jam thermometer or the wrinkle test.
  3. Once set, use a ladle to fill warm, sterilized jars with the jam and seal tightly.

Notes

For added flavor, consider incorporating a pinch of cinnamon or vanilla extract. Ensure jars are sterilized for longer shelf life. Blend for a smoother consistency if desired.