Wednesday, June 27, 2012

Raspberry Jam Recipe. Easy Peasy!

Couldn't wait to make a small batch of jam with our freshly picked raspberries! I don't know how to can yet, so this one will be used ASAP (not that it was going to last anyway).


  • 1 cup crushed raspberries.  I took a fork and smashed them in the pan
  • 1 cup of sugar in the raw (you can also used granulated)

For a larger batch, the raspberries are equal parts to the sugar.  So just double, triple, quadruple away to your hearts desire!!


  1. Heat raspberries for about 2 minutes.  
  2. Add sugar to the raspberries and bring to a boil 
  3. Stir consistently for two minutes 
  4. Remove from heat and beat with a hand mixer for 4 minutes.  
  5. ENJOY! 


  1. Is the four minutes of beating neccisary?

  2. Inspired me to march right out to my small cluster of Raspberry canes and give it a try. I usually do water-bath and pressure canning; haven't made a simple refrigerator jam in years!

    Ended-up using 1¼-cups of berries, and 3/4 cups sugar. Mushed, mixed, and slow simmered for about 8 minutes. Cooled on the counter for about an hour and firmed-up about as well as I ever seen ANY jam. (I'll chalk it up more to luck than skill...)


Thank you for your comment!

Other Posts You May Like