Old Fashion Raspberry Jam

Old-Fashioned Raspberry Jam

by Eleanor Topp and Margaret Howard
The Complete Book of Year-Round Small-Batch Preserving


The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.

Yield: Makes 4 cups (1 L)


4 cups (1 liter) granulated sugar
4 cups (1 liter) raspberries


1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)

2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.

4. Ladle into sterilized jars and follow canning instructions.