My Favorite Fresh-Raspberry Jam

A quick, simple jam recipe I make all summer long.

If you’ve been here a while, you know we are a jam family. We go through an enormous amount of raspberry jam at our house. One round of toast at breakfast can clear out the whole lot, so I am often making this delicious recipe adapted from the Ballymaloe method.

Going through our Ballymaloe photos gave me all the feelings!

Raspberry jam is actually quite simple. And it sets beautifully because raspberries on their own have enough natural pectin that you don’t need to add a setting agent, which of course I love. The ingredients are just sugar and berries, that’s it!

I totally fell in love with this recipe at Ballymaloe. I like it because of how straightforward it is. You can swap in other berries or mix them, but raspberries on their own are hard to beat.

Here’s how I make it:

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Ballerina Farm Fresh Raspberry Jam

Adapted from Ballymaloe Cooking School
Makes 12 to 14 half-pint jars

Ingredients

• 4 pounds fresh or frozen raspberries

• 6 cups raw organic sugar

• 12 to 14 half-pint (8 oz) jars with lids and rings

Instructions

Place a small plate in the freezer. You’ll use it later to test the jam.

Sterilize the jars by filling each one halfway with water and placing them on a baking sheet in a 225°F oven. Once the water begins to boil, carefully remove the jars from the oven and pour out the hot water. Set aside the jars to let them dry. Boil the lids and rings in water to sterilize them as well.

Meanwhile, warm your sugar in the oven. This helps it dissolve more easily when added to the berries.

In a large pot, heat the raspberries over medium heat for 4 to 5 minutes, until they soften and begin to release juice. Add the warm sugar and stir gently until it dissolves.

Increase the heat and bring the mixture to a boil. Let it cook here for 5 to 7 minutes, stirring often.

Take the plate from the freezer and spoon a little jam onto it. Let it cool for a minute, then press it with your finger. If the surface wrinkles slightly, it’s ready.

Those folds in the jam right above my finger are what you’re looking for.

Pour the jam into the sterilized jars while still hot. Wipe the rims with a clean towel and seal with the lids. Let the jars cool on the counter. You should hear a soft pop as they seal.

Label the jam, date, and enjoy!

We usually open one right away. It never lasts long!

xo,
Hannah