Grandma’s Raspberry Jam Recipe: A Family Favorite on a Budget

There’s something about a homemade jar of jam that money can’t buy. For our family, Grandma’s raspberry jam recipe holds a special place in our hearts. Growing up, my memories are of her kitchen was filled with the sweet, tangy aroma of raspberries simmering on the stove. Grandma was a prolific canner, and while she made a variety of jams, raspberry was always the standout favorite.

As Grandma got older, her canning sessions became fewer and farther between. The yearly stash of jam shrank, and us grandkids found ourselves in fighting over the last remaining jars. Those precious few jars were like gold to us.

When the day came that Grandma could no longer make her famous raspberry jam, that’s when my own canning journey began. Determined to keep the tradition alive, I rolled up my sleeves and got to work. My first batch of raspberry jam was a revelation. It wasn’t just about the jam itself; it was about preserving a piece of our family’s history.

Now, I’m the one who makes a lot of jam, and I’m thrilled to say that raspberry is my kids’ favorite too. They eagerly anticipate the summer raspberry harvest, just as I did. I’m fortunate that my mother has a large raspberry patch that generously supplies us with berries. Most years, we gather enough to make jam that lasts us through the winter, sparing us the expense of store-bought versions.

The whole family gets involved in the raspberry picking process. It’s a wonderful way to spend time together, and the cost savings are significant. Fresh raspberries can be pricey, but growing our own or picking them from Mom’s garden cuts down the expense considerably. Plus, there’s nothing quite like the taste of jam made from berries you picked yourself.

Making jam at home isn’t just economical; it’s also a rewarding way to use up excess fruit. If you’ve ever found yourself with more raspberries than you can eat fresh, jam-making is a perfect solution. And the best part? It’s easier than you might think.

Homemade Raspberry Jam Recipe

Here’s my go-to recipe for homemade raspberry jam. It’s the same recipe that Grandma gave me over 10 years ago – but I’m certain that she got it from the pectin package insert!

Either way, it’s straightforward, budget-friendly, and yields a deliciously rich and fruity jam that’s perfect for toast, yogurt, or even as a cake filling (a spoonful of this in a dish of plain yogurt – my kid’s favorite way to eat it!).

Grandma’s Raspberry Jam: A Family Favorite on a Budget

Recipe by Jessie

Cuisine: Canning and PreservesDifficulty: Easy

Servings

9

250 ml jar

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• 5 c crushed raspberries

• 7 c sugar

• 1 pkg (57 g) powdered pectin

Directions

• In a large pot, combine the raspberries and pectin.
• Stirring continuously, bring to a full boil.
• Add sugar, return to heat and bring to a full boil while stirring continuously.
• Boil hard for 1 minute, stirring constantly to prevent sticking.
• Remove from heat and skim off any foam that forms on top.
• Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace
• Wipe the rims of the jars clean, place the lids on, and secure the bands.
• Process the jars in a boiling water bath for 10 minutes.