Preserve the tart and sweet flavours of raspberries with our recipe for Cooked Raspberry Jam. Just follow our three simple steps for this easy-to-make jam and you'll impress even yourself with the delicious results.
What do I need ?
Original recipe yields 128 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3-3/4 cups prepared raspberries (buy about 6 cups raspberries)
6-1/2 cups granulated sugar
1/4 cup lemon juice
1 pouch Certo Liquid Pectin
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How do I make it ?
Crush raspberries, one layer at a time. Sieve half the pulp to remove seeds, if desired. Measure exactly 3-3/4 cups prepared raspberries into large saucepan. Add sugar and lemon juice; mix well.
Bring to boil on high heat; cook 1 min.
Remove from heat. Stir in pectin.
Stir and skim 5 min. to prevent fruit from floating to surface. Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set.
Kraft Kitchen Tips!
Cooked jams can be stored unopened on the shelf for up to 1 year.
How to Accurately Measure the Sugar
To ensure accuracy of the sugar measure when preparing jams or jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the fruit mixture in saucepan.
Do not double recipe or your jam may not set properly.
Calories From Fat
% Daily Value
Fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrate 11 g
Fibre 0 g
Sugars 11 g
Protein 0.1 g
8 (1-cup/250-mL) jars or 128 servings, 1 Tbsp. (15 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.