Raspberry Jam with Pectin Recipe

Last Updated on July 18, 2021 by Ellen Christian

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This raspberry jam with pectin is the easiest berry jam recipe ever. Try this homemade raspberry jam recipe on toast, muffins, or as a tart filling.

There are so many different types of jams you can make. I know I’ve shared several of my favorites here in the past. This banana jam recipe is by far my favorite.

If you have lots of raspberries to use up, you may want to try my Raspberry Panna Cotta dessert recipe. It’s perfect for summer. Or, you may enjoy these healthy raspberry scones.

This raspberry jam with pectin is the easiest berry jam recipe ever. Try this homemade raspberry jam recipe on toast, muffins, or as a tart filling.

Raspberry Jam with Pectin

Raspberries are a wonderful fruit that can be used in jams, jellies, pies, and many other recipes. One of the things people often do not know about them is how to make raspberry jam with pectin. Pectin is a natural substance that helps turn the sugar into jelly or jam by setting it up as it cooks.

To start off, you will need one pint of raspberries per jar of jam. You will also need two cups of sugar for each pint of berries (either white or brown) and four tablespoons of lemon juice per cup (or quart) if you want to preserve your homemade raspberry jam with pectin for longer than six months before opening it.

pints of fresh picked raspberries

Making raspberry jam with pectin is a great way to preserve your favorite summer fruits. You can make this recipe using any fruit you have on hand, but I like to use raspberries because they are so delicious and plentiful in the summertime! Making your own jam allows you control over the sugar content, so it will be healthier than store-bought jams that contain high fructose corn syrup or other additives.

This is a great recipe to make for friends and family. I recommend giving your jam as gifts with these adorable vintage-looking jam jars. If you’re keeping it for yourself, traditional crystal jam jars work fine.

ingredients to make jam on the counter

How many raspberries do I need for five cups crushed?

You will need about 4 pints of raspberries. I like to pick a little bit extra and have some extra for breakfast. 

Tips for making jam for beginners

The best way to learn how to make jam is by doing it. Start with a small pot and one or two jars, until you get more familiar with how to make jam.

Make only half a batch at first: this way you can see what happens and then decide whether to try again with the whole batch.

This raspberry jam with pectin is the easiest berry jam recipe ever. Try this homemade raspberry jam recipe on toast, muffins, or as a tart filling.

How to pick raspberries for jam

We have wild raspberries growing in our yard that we use sometimes. But, most of the time we go to the pick your own farms in our area. Keep these tips in mind when berry picking for the best results.

  • Be sure to pick them in full sun, as even light rain can cause the fruit to wilt.
  • Be sure to smell the berry as it should have a slightly sweet scent.
  • They will keep for 1-2 weeks in the refrigerator.

Do I need pectin to make raspberry jam?

Jam is a delicious way to enjoy the sweet, tart flavor of fresh fruit. It also helps preserve the produce for later use. Raspberry jam is made from raspberries, pectin, and sugar cooked together in a pot until it becomes thick and spreadable.

Does pectin thicken jam? Yes! Pectin is often used as an ingredient or additive to help thicken jams that are not naturally high in pectin content like raspberry jam.

This article will show you how to make raspberry jam with pectin!

crushed raspberries in a pot with sugar and pectin

What do I need to make this recipe?

To make raspberry jam with pectin, you will need the following.

  • Pot to cook the jam
  • Large canning pot with a rack

canning jars in a large pot with water

How do I make raspberry jam with pectin?

Start by washing your fruit thoroughly. Then, crush or mash the raspberries with a potato masher (or in a food processor). Combine the pectin with ¼ cup of sugar and stir into the crushed raspberries.

Place mixture into a large pot and bring to a full boil. Stir in the remainder of the sugar and allow to return to a boil and boil for 1 minute. Remove from heat and spoon off any foam.

This raspberry jam with pectin is the easiest berry jam recipe ever. Try this homemade raspberry jam recipe on toast, muffins, or as a tart filling.

How to sterilize jars

Before you make raspberry jam with pectin you will need to sterilize the jars.

  • Place your jar and lids in a canning pot with a rack in the bottom. If you don’t have a canning pot, you can turn a round cake pan or tart pan upside down in the bottom of the pot. It is important to have something for the jars to sit on so they don’t get too hot on the bottom and burst.
  • Cover the jars with hot water, allowing the jars to fill with the water. Water should come to about 1 inch over the top of the jars.
  • Place lid on the pot and bring to a simmer and heat for 10 minutes.
  • Remove jars making sure the water is drained out of them. Ideally, you want to time this so you are removing the jars from the pot at about the same time as the jelly is ready to pour in so the jars will be still hot. Otherwise, the hot jelly could cause the jars to break if they are too cold.

This raspberry jam with pectin is the easiest berry jam recipe ever. Try this homemade raspberry jam recipe on toast, muffins, or as a tart filling.

More jam recipes

If you enjoyed this raspberry jam with pectin recipe, you might like one of these.

Yield: 8

Raspberry Jam with Pectin Recipe

This raspberry jam with pectin is the easiest berry jam recipe ever. Try this homemade raspberry jam recipe on toast, muffins, or as a tart filling.

This raspberry jam with pectin is the easiest berry jam recipe ever. Try this homemade raspberry jam recipe on toast, muffins, or as a tart filling.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 45 minutes

Ingredients

  • 5 c. crushed fresh raspberries
  • 4 c. granulated sugar
  • 1 box pectin (low sugar variety)

Instructions

  1. Before proceeding, please refer to the directions below for sterilizing the jars.
  2. Combine the pectin with ¼ cup of the sugar and stir into the crushed raspberries. Place mixture into a large pot and bring to a full boil. Stir in the remainder of the sugar and allow to return to a boil and boil for 1 minute. Remove from heat and spoon off any foam.
  3. Immediately ladle into the prepared jars, filling to within ¼" of the top of jars. Clean off any jam that may have gotten on the edges of the jar tops. Place lid discs onto jar tops and screw on the rings.
  4. Place jars into a large, deep pot with a rack in the bottom. If you don't have a rack, you can use an upside down cake pan in the bottom. This is to keep the jars from touching the bottom of the pot and getting too much direct heat.
  5. Cover the pot with a lid and bring to a boil and allow to boil for 10-min. Remove jars to a countertop to cool and set up overnight.

Nutrition Information:

Yield:

80

Serving Size:

1

Amount Per Serving: Calories: 45Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 0g

Did you make this recipe?

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2 thoughts on “Raspberry Jam with Pectin Recipe”

  1. We really loved your Raspberry-Jam with Pectin, it is featured on Full Plate Thursday 544 this week. I just pinned your post to our special features board and thanks so much for sharing it with us. Hope to see you again real soon! Miz Helen
    Reply

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