Raspberry Jam Recipe
Raspberry Jam
Total time: 30 to 60 minutes

Prep. time : 30 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

Never wash raspberries.

To give a sophisticated or surprising note to your jam, add a spoonful of balsamic vinegar to each jar just before sealing.


- 1 kg / 2 1/4 lb. raspberries
- 500 g / 18 oz. sugar
- juice of 1 small lemon
  1. Place the raspberries in a jam pot or large saucepan; add the sugar and lemon juice and combine.
  2. Heat the raspberry mixture to the boiling point and cook for 10 minutes, stirring often with a wooden spoon so that it doesn't stick. Skim the surface as necessary.
  3. After 10 minutes of cooking, test to see if the jam is ready: place a drop on a cold plate. If it sets immediately, the jam is cooked. If not, continue cooking over medium heat for another 5-10 minutes and test again.


  1. Sterilize the jars and lids and allow to dry.
  2. Ladle the jam into the jars, seal and invert. Once cooled, turn right side up.
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