Raspberry Jam {Easy Canning Recipe}

I love having jam in the morning on my toast. And this raspberry jam canning recipe is one of my go-tos. It’s sweet, tangy, and summery. And makes me happy even in winter, when I can close my eyes and remember what summer used to taste like.

This easy waterbath canning recipe will guide you through every step, ensuring your homemade raspberry jam turns out perfectly every time. DON’T skip the frozen plate test (see step 5). This ensures the jam will set properly.

Close-up of a single jar of homemade raspberry jam with a silver lid, showcasing the vibrant color and texture of the jam. Other jars are slightly out of focus in the background.

Raspberry Jam Canning Recipe

This easy canning recipe captures the sweet and tangy flavor of fresh raspberries, perfect for enjoying all year round.

Prep Time 10

Process Time 10

Total Time 20

Serving Size pint jars

Equipment

6-8 qt pot
Water Bath Canner
jars
lids and rings
lid lifter
Jar lifter
Funnel
Ladle
Towel

Ingredients

8 cups raspberries
3 tablespoons lemon juice
4 cups sugar

Instructions

Prep for canning. Prepare the jars by washing them with hot soapy water. Transfer them to a water bath canner and fill the canner with water until the jars are fully submerged in water. Place over medium heat and bring to a simmer. Place the rings and lids in a saucepan with water. Place over medium-low heat and bring to a simmer. Do not boil.
Crush some of the berries. In a large pot add 4 cups of the fresh raspberries. Smash the berries down so the berries are broken up.
Add remaining fruit and lemon juice. Add the rest of the raspberries and lemon juice. Bring the mixture to a full rolling boil.
Add sugar and boil. Once the raspberry mixture has come to a full rolling boil, add the sugar all at once. Bring the mixture back up to a full rolling boil, stirring constantly. Once it comes back up to a full rolling boil, set a timer for 90 seconds. Stirring constantly.
Check for the set. After 90 seconds you can check the mixture by dropping a dollop of jam onto a frozen plate and pushing the mixture with your finger. If it doesn’t spread, it is ready. If it does spread, boil for 1 more minute. This usually takes me 90 seconds of full rolling boil.
Fit hot jars with jam. Remove the jars from the canner. Place a canning funnel on the jar and ladle the hot jam into the hot jars. Leaving ¼ inch headspace.
Wipe rims and fasten lids. Wipe the rims of the jars with a clean moist towel. You can use a vinegar-moistened towel. Place the lids and the rings on the jars and tighten the rings so they are finger-tip tight.
Process in canner. Transfer the jars to the water bath canner. Make sure the jars are fully submerged in the water with at least 1 inch of water over the jars. Add the lid and bring the water to a boil. Once the water is boiling, process the jars for 10 minutes.
Let rest in canner and remove. After 10 minutes, remove from the heat and remove the lid. Allow the jars to sit for 5 minutes.
Let cool and check the seals. Transfer the jars to a heat-proof area so they can cool completely for 12-24 hours. After 12-24 hours, check the jars for a proper seal by pushing the middle of the lid. If it doesn’t pop up you have a good seal. Remove the rings and store the jars in a cool dark place for up to 18 months or per your lids manufacturer’s recommendations.

Notes

Raspberries contain a lot of natural pectin and I do not recommend adding pectin to this recipe. Pectin will make it too thick.

I don’t recommend adding more sugar to this recipe as it can cause the jam to thicken up too much.

I used fresh berries, but you can use frozen berries. Make sure to fully thaw and drain your berries before using.

As soon as raspberries are in season, I start making jam. Raspberries have such a short ripe time period, so I like making jam with them because they will last much longer. This jam is delicious in the morning (or anytime of the day!) and is so easy to make!

Three jars of raspberry jam lined up, showing the deep red color and textured pattern on the glass. Fresh raspberries and lemons are slightly visible in the background, adding to the homemade feel.

I hope you enjoy making (and eating!) this jam as much as I do.

Tips For The Best Raspberry Jam

Use Fresh, Ripe Berries: Fresh, ripe raspberries yield the best flavor and texture. If using frozen berries, make sure they are fully thawed and well-drained.
Sterilize Jars Properly: Clean, sterilized jars are crucial for preventing spoilage. Ensure they are hot when you fill them to avoid cracking.
Watch the Boil: Keep an eye on the jam while it boils to avoid scorching. Stir constantly to maintain an even temperature.
Check Consistency Early: Perform the frozen plate test early to avoid overcooking, which can make the jam too thick.
Use a Wide Pot: A wide pot allows for faster evaporation, helping the jam set more quickly.

Key Ingredients and Tools

Certain tools and ingredients are crucial for making this jam recipe a success. Here are a few key items to have on hand:

Ingredients for raspberry jam laid out on a white surface, including fresh raspberries in a bowl, a bowl of sugar, and a small bowl of lemon juice.

Water Bath Canner. This is essential for safely processing the jars and ensuring a proper seal. You can find it in the canning section of most stores or online.
Jar Lifter. This tool makes it easy to remove hot jars from the canner without burning yourself. It’s a must-have for safe handling.
Canning Funnel. This helps you pour the hot jam into jars without making a mess, ensuring a clean and efficient process.
Frozen Plate. Keep a plate in the freezer to test the jam set. It’s an easy way to check the consistency without special equipment.
Lemon Juice. Fresh lemon juice adds the necessary acidity and helps the jam set properly.

Make sure to have these items on hand to keep yourself safe and to make your jam the best it can be.

Serving Suggestions

Serve on toast, with pancakes, or on buttermilk biscuits, and with coffee or tea.

Troubleshooting and Help

Can I use frozen raspberries instead of fresh ones?

Absolutely! Just make sure to thaw and drain them completely before using. This helps maintain the right consistency in your jam.

Do I really need to use lemon juice?

Yes, lemon juice is important. It adds acidity which helps preserve the jam and ensures it sets properly.

My jam seems too runny. What did I do wrong?

No worries! If your jam is too runny, you might need to boil it a bit longer. Use the frozen plate test to check for the right consistency.

Can I reduce the amount of sugar in the recipe?

I wouldn’t recommend it. The sugar helps with both the setting process and preservation. If you want a low-sugar option, look for a recipe specifically designed for that.

How long will my jam last once it’s canned?

If properly sealed and stored in a cool, dark place, your jam should last up to 18 months. Always check the seal before using.

Storing Leftovers

Room Temperature Storage

Cool Completely: Allow the jars to cool completely for 12-24 hours.
Check Seals: Ensure each jar is sealed properly by pressing the middle of the lid. If it doesn’t pop up, the jar is sealed.
Store: Remove the rings and store the sealed jars in a cool, dark place like a pantry. Properly sealed jars can last up to 18 months.

Refrigerator Storage

Check Seals: If a jar doesn’t seal properly, refrigerate it immediately.
Use Quickly: Consume the refrigerated jam within a few weeks.

Freezing

This jam is not ideal for freezing. Freezing can affect the texture and consistency, making it less desirable.

By following these storage tips, you can enjoy your raspberry jam for months to come!

I hope following this raspberry jam canning recipe went smoothly and that you find it delicious. With just a few ingredients and some basic canning supplies, you can enjoy delicious homemade jam all year round. Let me know how it turns out and what you think! Happy canning!

Raspberry Jam {Easy Canning Recipe}