Menu
Search
Menu
Close

Classic Raspberry Jam

Published May 2019

Why This Recipe Works

Store-bought raspberry jam can be a disappointment, tasting more like gummy candy than like fruit. For a raspberry jam bursting with bright, fresh fruit flavor, we added a grated Granny Smith apple to the raspberries; the apple's pectin also contributed body. Lemon juice boosted the brightness while also adding acidity to help the pectin set. We boiled our jam for just 10 to 15 minutes to achieve the perfect consistency.

2 pounds (6½ cups) raspberries
3 cups sugar
1 Granny Smith apple, peeled and shredded (1 cup)
1 tablespoon lemon juice
Nutritional Information

Featured Equipment

From The Shop

Instructions

Makes Four 1-cup jars

Do not try to make a double batch of this jam in a large pot; it will not work. Rather, make two single batches in separate pots. Shred the apple on the large holes of a box grater.

Total time: 30 minutes, plus 13 hours cooling

1. Place 2 small plates in freezer to chill. Wash and dry four 1-cup jars. Set canning rack in large pot, place the four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot.

2. Bring all ingredients to boil in Dutch oven over medium-high heat, stirring often. Once sugar is completely dissolved, boil mixture, stirring and adjusting heat as needed, until thickened and mixture registers 217 to 220 degrees, 10 to 15 minutes. Remove pot from heat.

3. To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If jam is runny, return pot to heat and simmer 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.

4. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jam into hot jars, leaving ¼ inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.

5a. For short-term storage: Let jam cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)

5b. For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)

Share photos, tips, and questions about Classic Raspberry Jam with fellow fans!

0 Comments
Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.