Homemaking/ Recipes

Homemaking from Scratch: Raspberry Jam Recipe

Homemade Raspberry Jam

The sweetness of freshly picked berries can’t be beat!

I took my little ones berry picking last week and could barely stop them from eating more berries than they were picking!

Gong picking early in the morning and enjoying the serenity as you pick healthy, fresh food is becoming a favorite for us in the summer!

We picked raspberries and blueberries and I couldn’t wait to whip up some jam for the year!

Raspberry Jam Recipe

5 pints of farm fresh raspberries, to equal 5C of crushed berries

4C white sugar

1 box of pectin (I choose the pink box!)

New canning lids if you are reusing your jars

Canning Jars

Canning Supplies


homemade raspberry jam

1. Rinse your berries and take off the stems that you may have.

2. Clean and sterilize your jars and lids. Keep your lids in the hot water until they’re needed.


3.  Next, you want to crush your raspberries to your desired consistency. I use my Ninja for this step and it makes this step super quick. You can do this by hand or with a food processor. Whichever works best for you. After you do this you can strain out half of the seeds if you prefer, I tried and gave up!





4. Mix 1/4C sugar and the pectin together in a small bowl. Add to raspberries.

5. Bring to a rolling boil. Which is when it keeps bubbling while being stirred. During this step I am removing the foam as I stir. You can choose to wait until after you add the rest of the sugar.



6. Add the remainder of the sugar and bring the mixture back up to a rolling boil and boil for exactly 1 minute. Stirring consistently.

7. Remove from heat and skim off the foam.

8. Ladle quickly into your prepared jars. Leaving about 1/8in at the top. Wipe your rims clean and cover with your two-piece lids.


9. To ensure your jam sets properly-Place jars in a large pot of boiling water – make sure the water covers  the top by 1-2inches- and boil for 10 minutes.


10. Remove jars without tilting them and place them upright on a towel for 24 hours. No need to worry about the water on top of the jar. *If you hear popping sounds coming from the jars that means you did something right! Yay!!*

11. Check your seals after 24 hours. If any pop back, refrigeration is necessary.

homemade raspberry jam

Enjoy your homemade jam all year round! We can’t wait to have it in our homemade yogurt!


Your turn! Did you make raspberry jam this year? What is your favorite thing to put it on?

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  • Reply
    Constance Beebe
    June 26, 2016 at 3:28 pm

    If I wanted to a mixed berry jam (rasp., black., blue.), how much and pectin would I use for that? I would like to use jelly jars for this not pint jars. Any help would be greatly appreciated!

    In His Grace,
    Constance Beebe

    • Reply
      Anastasia Safee
      June 27, 2016 at 2:30 pm

      You would still only need one box of the pectin (pink box!) for 8 cups of your mixed berries of choice. You can use whatever size canning jars that you’d like! Hope that helps!

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