As a Master Gardener and Master Preserver, Linda Ziedrich’s cookbooks – Joy of Pickling and Joy of Jams, Jellies and other Sweet Preserves collectively boast an impressive 500+ recipes for preserving! Linda has shared her recipe for Raspberry Jam from Joy of Jams, Jellies and other Sweet Preserve with us.
Like most fruits, raspberries are easy to make into jam without added pectin. The berries really do come with plenty of pectin of their own! Do make sure that your berries aren’t overripe, since just-ripe berries are richer in pectin, and that you include lemon juice, which aids in gelling. And keep your batch on the small size. Big batches require longer cooking, and long cooking can break down pectin.
If you prefer seedless jam, purée the berries before cooking them. Use the fine screen of a food mill or a tomato strainer with a berry screen, or whirl the berries briefly in a blender and then pass the purée through a fine sieve.
Makes about 2 pints