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.


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


  • 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


  • 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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14 Responses

  1. 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!

  2. 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!

  3. 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.

  4. jackiv
    | Reply

    How many 8 oz jars does this recipe make?

    • Shelby Collings
      | Reply

      Yield: 4 to 5 cups

  5. Sari
    | Reply

    Can you use this recipe for freezer jam?

    • Shelby Collings
      | Reply

      You sure can!

  6. 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!

  7. Allie
    | Reply

    What size jars is this recipe for?

    • Shelby Collings
      | Reply

      8 oz jars 😊

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