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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.
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Raspberry Jam Canning Recipe

This easy canning recipe captures the sweet and tangy flavor of fresh raspberries, perfect for enjoying all year round.
Prep Time10 minutes
Process Time10 minutes
Total Time20 minutes
Course: Canning
Cuisine: American
Keyword: Raspberries, Raspberry Jam Canning Recipe, Summer
Servings: 6 pint jars
Calories: 598kcal
Author: Katie

Equipment

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.
    Raspberry jam mixture boiling in a white pot, showing the bubbling and thickening process.
  • 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.
    Two stages of raspberry jam preparation in a white pot. On the left, sugar is being added to the raspberry mixture. On the right, the mixture is boiling and starting to thicken.
  • 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.
    Ladling the finished raspberry jam into sterilized jars using a funnel to ensure a clean transfer.
  • 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.
    Sequence of three images showing the process of wiping the rims of the jars, placing the lids, and securing the rings before processing in a canner.
  • 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.
    Jars of raspberry jam placed inside a water bath canner, ready for processing to ensure proper sealing.
  • 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.
    Close-up of a jar lifter holding a sealed jar of raspberry jam, showing the secure lid and bright red color of the jam.
  • 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.

Nutrition

Calories: 598kcal | Carbohydrates: 152g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 252mg | Fiber: 10g | Sugar: 140g | Vitamin A: 53IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 1mg