jar of raspberry jam on a tray next to fresh berries

Raspberry Jam

Raspberry Jam is one of life’s simple pleasures! Enjoy it spread on a fresh baked biscuit, mixed into your favorite yogurt or even dolloped on top of some ice cream.
Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another Stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

Notes

If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.
Servings 5 cups

Ingredients

  • 4 cups mashed raspberries about 8 cups whole raspberries
  • 2 teaspoons calcium water see step #1
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2 teaspoons Pomona’s pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.
  • Wash and mash raspberries. Measure fruit into sauce pan.
  • Add proper amount of calcium water and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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24 Responses

  1. M
    | Reply

    Instead of using 4c raspberries, is it possible to use 6 or 8c and adjust the other ingredients accordingly? Thank you

    • Shelby Collings
      | Reply

      Absolutely!

  2. Vicki
    | Reply

    I would appreciate getting a recipe for raspberry freezer jam. Does it need to be boiled?
    Thank you,

  3. Becky S Giddens
    | Reply

    Hi, I would like to know if I can use the Pomona’s pectin to can black raspberry jam? I didn’t see them listed.
    If I can can black raspberry jam please let me know .

    Thanks, Becky

    • Shelby Collings
      | Reply

      Yes, you sure can! Simply substitute the red raspberries for black raspberries.

  4. Mary
    | Reply

    How would you modify this recipe to make seedless jam?

    • Shelby Collings
      | Reply

      Hello Mary,
      Once you remove the seeds and you have pulpy-juice left, the only other adjustment needed for this recipe would be to increase the pectin by 1 teaspoon.

      Happy jamming!

  5. Becky Booher
    | Reply

    Can I make this without any sweetener or added sugar? Will it still be shelf stable? I read it is the sugar that is the preservative?

    • Shelby Collings
      | Reply

      Hello Becky,

      You sure can! The sugar is not necessary for preserving. Your jam will be shelf-stable for 1 year based on the pH/acidity of the jam.

      *We don’t recommend making jam or jelly with absolutely no sweetener. The final product is likely to be tart and bland. Sweetener, even in a small amount, brings out the flavor of the fruit.

      If you want to try it, however, this is what you do: For 4 cups of mashed fruit or juice, use either ½ cup water or unsweetened fruit juice (if you’re using 2 or 3 teaspoons of pectin) or ¾ cup water or unsweetened fruit juice (if you’re using 4 teaspoons of pectin).

      Make liquid pectin by measuring the correct amount of water or juice into a small sauce pan and bringing it to a boil. Put boiling liquid in cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Blend for a full minute until all powder is totally dissolved.

      Add the liquid pectin to the boiling fruit or juice mixture, which should already contain the calcium water and lemon juice (or lime juice or vinegar) if called for in the recipe. Stir while mixture returns to a full boil. If you taste your jam before jarring and it isn’t sweet enough, you can add however much sweetener you want at this point. Stir well and return mixture to a boil, remove from heat, jar and process according to the recipe sheet that comes with Pomona’s Pectin.

      These instructions are also on the recipe sheet that comes with your box of Pomona’s Pectin.

  6. Heidi Williams
    | Reply

    Would the processing time be the same if I use pint jars instead of half pints?

    • Shelby Collings
      | Reply

      Yes, processing time would be the same. Happy jamming!

  7. Karla
    | Reply

    Do I have to mash the berries? I prefer to have it as a pie filling.

    • Shelby Collings
      | Reply

      Hello Karla,
      You can absolutely follow our directions HERE for pie filling!

  8. Joy
    | Reply

    Can u use maple syrup instead of honey in jam recipes

    • Shelby Collings
      | Reply

      Absolutely! The maple syrup may give the jam an extra punch of maple flavor though. You could use agave as well, in place of the honey or maple syrup.

  9. jackiv
    | Reply

    How many 8 oz jars does this recipe make?

    • Shelby Collings
      | Reply

      Yield: 4 to 5 cups

  10. Sari
    | Reply

    Can you use this recipe for freezer jam?

    • Shelby Collings
      | Reply

      You sure can!

  11. Mickey
    | Reply

    Can I use frozen berries?

    • Shelby Collings
      | Reply

      You sure can! They will just need to be thawed before you mash and measure. Happy jamming!

  12. Allie
    | Reply

    What size jars is this recipe for?

    • Shelby Collings
      | Reply

      8 oz jars 😊

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