Zingy Raspberry Jam Recipe - Mashed

Zingy Raspberry Jam Recipe - Mashed,Learn how to make this homemade raspberry jam with either fresh or frozen fruit and use it to add a burst of flavor to toast, pastry, and or yogurt.

Zingy Raspberry Jam Recipe – Mashed

Whether it is on toast, atop oatmeal, stuffed into linzer cookies, or drizzled on top of ice cream, jam is perfect for a variety of uses. When it comes to choosing the best jam, homemade jam truly tastes better than store-bought stuff.

Recipe developer Catherine Brookes brings us this recipe for zingy raspberry jam. Her recipe uses fresh raspberries, ideally bought during the summer season when berries are at their peak freshness. However, you can easily substitute frozen raspberries if you want to make this all year round. Just be sure to fully thaw and drain them so the excess liquid in the frozen berries does not affect the recipe ratios.

If you need some ideas of how to use your sweet and zesty spread, Brookes recommends, “This jam is great served spread on buttered toast, mixed through yogurt or even used in cakes and other bakes.”

Gather your ingredients for zesty raspberry jam

Catherine Brookes/Mashed

To make this zingy raspberry jam, you can start by gathering your ingredients. For this recipe, you will need raspberries, white sugar, lemon juice, and pectin. Brookes mentions, “If desired you could switch the raspberries for strawberries and use the same method to make a homemade strawberry jam instead.”

Wash and heat jars

Catherine Brookes/Mashed

When making your own jam to be stored in jars, it’s important to properly sterilize the jars to avoid contamination. Start by washing the jars really well with soap and water. Then, preheat the oven to 350 F. Place the jars upside down on a baking sheet and warm in the oven for 15 minutes. This allows the jars to warm up thoroughly before the hot jam is poured in, avoiding any cracks or breaks in the glass.

Mix sugar and pectin, mash raspberries

Catherine Brookes/Mashed

Now, it’s time for the jam preparation. In a bowl, add the sugar and the pectin and stir well. Then, mash the raspberries by adding them to a large saucepan and squishing them with a potato masher or a fork. Once the berries are mashed, add the sugar and pectin mixture as well as the lemon juice to the berries. Bring the saucepan to medium heat and stir until all of the sugar is dissolved.

Bring the mixture to a boil before skimming

Catherine Brookes/Mashed

Once the sugar has been completely dissolved, bring the jam mixture to a boil. Allow it to boil for 5 minutes without stirring. Then, remove the pan from the heat and let it cool for 15 minutes. At this point, you will want to skim any foam that arises from the top of the jam and discard. Then, the mixture into the prepared jars. Brookes notes, “The jam will keep well at room temperature for up to 2 weeks, or in the fridge for up to 3 months.”

Zingy Raspberry Jam RecipeNo Ratings PrintLearn how to make this homemade raspberry jam with either fresh or frozen fruit and use it to add a burst of flavor to toast, pastry, and or yogurt.Prep Time5minutesCook Time8minutesServings10servings
jar of raspberry jam Total time: 13 minutesIngredients

21 ounces fresh raspberries
2 cups white sugar
2 tablespoons lemon juice
14.2 grams (2 tablespoons) pectin, unsweetened, dry mix

Directions

Preheat your oven to 350 F and wash two 14-ounce glass jars and lids with warm soapy water.
Place the lids and jars upside down on a baking sheet and put them in the oven for 15 minutes.
Mix together the sugar and pectin in a bowl.
Add the raspberries to a large saucepan and mash them using a potato masher or fork.
Add the sugar mixture and lemon juice and heat on a medium setting, stirring until the sugar has dissolved.
Once the sugar has dissolved, bring it to a boil and stop stirring. Leave to boil for 5 minutes.
Remove the pan from the heat and leave to cool for 15 minutes.
Skim any foam from the top of the jam and transfer it to your sterilized glass jars.
The jam will keep well at room temperature for up to 2 weeks, or in the fridge for up to 3 months.

Nutrition

Calories per Serving	191
Total Fat	0.4 g
Saturated Fat	0.0 g
Trans Fat	0.0 g
Cholesterol	0.0 mg

Total Carbohydrates	48.6 g
Dietary Fiber	4.0 g
Total Sugars	42.6 g
Sodium	3.9 mg
Protein	0.7 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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