Raspberry Jam

I have never been very good at spelling, dyslexia will do that to a person, but I have always tried to not use dyslexia as a crutch.  The fact that Google search is so understanding of misspelled words is wonderful, much better than Word and auto-spell.  It’s like having a fourth grade teacher that underlines all your spelling errors in red and then suggests what you really meant.  Although every now and then I’m so off I feel like it’s looking at me with confusion.  Mainly because I’ve substituted an “l” for a “t” (easy mistake since their shape is so similar).

Point is I almost posted about “rasberry jam” until a Google search corrected me and said “hey there’s a p in there”.

This jam is tart and perfect for summer, or anytime you want a little bit of summer in a jar.  My photos don’t quite capture the brilliant red of this jam, it tastes as bright as it’s color.  Spread on toast it’s a great breakfast or afternoon snack.  It also would be great as a filling in desert or added to taffy.

Raspberry Jam
makes enough for 3 8oz jars

24 oz fresh raspberries
1 Tbsp lemon juice
1 3/4 cups sugar
2 3/4 tsp pectin

Wash raspberries.  In a large pot combine sugar and raspberries and let sit for 1 hour at room temperature.  Meanwhile, sterilize jars and place in a slightly heated oven.

Bring the raspberry and sugar mixture to a boil.  Cook for 10-15 minutes.  Remove the jars from the oven.  Stir in powdered pectin and cook, stirring continuously for 3 minutes.  Any chunks that have not been broken up can be mashed with the back of the spoon against the side of the pot while stirring.

Remove jam from heat and immediately pour into hot jars.  Tightly seal with lids and place upside down to cool.  When cooled to room temperature store in pantry.  Once opened jam should be stored in fridge to preserve freshness.  Enjoy!

Leave a comment


  1. Grace Wilfong

     /  July 4, 2011

    Yum! I’ll have to look for raspberries at the Farmer’s Market on Thursday.

  2. Absolutely beautiful! Your picture of the raspberries is incredible! Thanks for a great post!

  3. What a beautiful red color to your jam. I bet this would make great cookie bars. I have a sweet treat linky party going on at my blog till Monday and I’d love it if you’d come by and link your jam up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

  4. What a gorgeous color! Raspberry jam is my favorite… especially with the seeds in there!


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