Making a simple two-ingredient raspberry jam is a fantastic way to preserve the sweet and tart flavors of fresh raspberries. This recipe is perfect for anyone who wants to create a homemade jam without the fuss of using pectin or other additives. By relying solely on raspberries and granulated sugar, you can achieve a deliciously pure and natural jam that is perfect for spreading on toast, topping desserts, or even adding to yogurt.
Before you begin, it’s essential to ensure that your jars are clean and dry. You can use brand-new jars or recycle old ones, but in both cases, cleanliness is key to ensuring the jam stays fresh and free from contaminants. Preparing the raspberries is equally important; washing them thoroughly and drying them properly will help remove any impurities and ensure a smooth texture in your jam. The process of making the jam involves cooking the raspberries and sugar together until they reach your desired consistency, which allows you to customize the jam’s thickness to your preference.
Once the jam is ready, filling the jars and sterilizing them is crucial for long-term preservation. By boiling the filled jars in water, you create a seal that keeps the jam fresh for months, allowing you to enjoy the taste of summer long after the raspberry season has passed. This simple yet effective method ensures that your homemade raspberry jam is not only delicious but also safe to eat and store.
Ingredients
- 510 grams raspberries
- 250 grams of granulated sugar
Instructions
1) Prepare the jars
Before starting the jam-making process, make sure you have your jars ready. You can use brand-new jars or repurpose ones from the food you’ve bought, but in both cases, the jars must be super clean and completely dry. Washing them with hot, soapy water and drying them thoroughly will help prevent any bacteria or contaminants from spoiling your jam. Once your jars are prepared, set them aside until you’re ready to fill them.
2) Prepare and cook the raspberries
Begin by washing the raspberries under cool running water to remove any dirt or debris. After washing, dry them gently with paper towels or use a salad spinner to remove excess moisture. Once the raspberries are dry, place them in a large pot and add the granulated sugar. Stir the mixture until the sugar is evenly distributed and the raspberries start to release their juices. Place the pot on medium-low heat and cook the raspberry mixture for about 20 minutes, stirring constantly to prevent sticking or burning. To test the consistency of the jam, you can use a cold plate: drop a small amount of jam onto the plate and let it cool for a moment. If it sets to your liking, the jam is ready. If not, continue cooking for a few more minutes and test again.
3) Fill and sterilize the jars
Once the raspberry jam has reached your desired consistency, it’s time to fill the jars. Carefully ladle the hot jam into the prepared jars, leaving as little space as possible between the jam and the lid. This will help create a good seal and prevent air from entering the jar. Once the jars are filled, close them tightly with their lids. To ensure the jam is properly preserved, place a towel, shirt, or another cloth at the bottom of a large pot and on the sides. This will cushion the jars and prevent them from breaking during the sterilization process. Place the jars in the pot and cover them with water, making sure the water level is above the tops of the jars. Turn the stove to high heat and bring the water to a boil. Once the water starts boiling, set a timer for 40 minutes and ensure that the water remains at a boil for the entire time. After sterilizing, the jars can be stored in a cool, dark place. There's no need to refrigerate the jam until the jars are opened.