Raspberry Jam
Homemade simple raspberry jam puts purchased jam to shame! This raspberry jam recipe preserves the flavor of summer and transports me to a big raspberry patch. This recipe is based on the raspberry jam recipe in Mes Confitures: The Jams and Jellies of Christine Ferber.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2¼ pounds raspberries
- 3¾ cups granulated sugar
- 1 lemon (juiced)
- ½ teaspoon rose water
Instructions
- 1
Combine the raspberries, sugar and lemon juice in a medium heavy-bottomed pot, stirring well to break up the berries and create juice.
- 2
Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.
- 3
Add the rose water and taste, adding more if you like. The rose water is meant to enhance the raspberry flavor rather than have a strong presence itself.
- 4
Ladle the preserves into sterilized jars and top with the lids. Keep these preserves in the refrigerator for a couple of months, or process and seal in a hot water bath for shelf life.