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.
Kathy J Ruocco
Can I add cocoa powder to this and cut back on pectin to make a raspberry chocolate sauce?
Shelby Collings
You sure can! You will want to reduce the pectin to between 1-2 teaspoons of pectin. We would recommend 1/3 cup unsweetened cocoa powder, sifted. And if you plan on canning the sauce, add 2 tablespoons bottled lemon juice.
Nicole
HOw do you know how much calcium water to add?
Shelby Collings
This recipe calls for 2 teaspoons of calcium water, listed under “ingredients”.
Deborah Wendel
I don’t understand why once opened after canning, the refrigerated product life is only 3 weeks.
Please explain
Shelby Collings
It is a low sugar, low acid product that does not keep longer than 3 weeks.
M
Instead of using 4c raspberries, is it possible to use 6 or 8c and adjust the other ingredients accordingly? Thank you
Shelby Collings
Absolutely!
Vicki
I would appreciate getting a recipe for raspberry freezer jam. Does it need to be boiled?
Thank you,
Shelby Collings
Hello Vicki,
Our Freezer Jam Recipe can be found HERE. Happy jamming!
Becky S Giddens
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
Yes, you sure can! Simply substitute the red raspberries for black raspberries.
Mary
How would you modify this recipe to make seedless jam?
Shelby Collings
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!
Dana M Cameron
Thanks that answered my question
Becky Booher
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
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.
Heidi Williams
Would the processing time be the same if I use pint jars instead of half pints?
Shelby Collings
Yes, processing time would be the same. Happy jamming!
Karla
Do I have to mash the berries? I prefer to have it as a pie filling.
Shelby Collings
Hello Karla,
You can absolutely follow our directions HERE for pie filling!
Joy
Can u use maple syrup instead of honey in jam recipes
Shelby Collings
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.
jackiv
How many 8 oz jars does this recipe make?
Shelby Collings
Yield: 4 to 5 cups
Sari
Can you use this recipe for freezer jam?
Shelby Collings
You sure can!
Mickey
Can I use frozen berries?
Shelby Collings
You sure can! They will just need to be thawed before you mash and measure. Happy jamming!
Allie
What size jars is this recipe for?
Shelby Collings
8 oz jars 😊