Homemade Honey Raspberry Jam

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  • 5 (1)
1440 MIN
8 SERVING
Hard

PROTEIN

3g

CARBS

176g

CALORIES

670kcal

SUGAR

150g

cholesterol

72mg

FAT

0g

Ingredients

Serving

1/2 cup
3 tsp

Homemade Honey Raspberry Jam

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  • 5 (1)

Instructions

Step 1

Place all ingredients in a saucepan and bring to a boil. Turn down to a simmer.

Step 2

Let simmer until the jam becomes thicker, about 15-20 minutes.

Step 3

While the jam is simmering, place 4 empty jelly jars in a large pot of water and heat it to boiling.

Step 4

When the jam is thickened, scrape off foam if any form.

Step 5

Carefully remove jelly jars from water with tongs and then pour the hot jam into hot jelly jars, leaving only 1/2" space from the top of the jar. Use a funnel for easier filling.

Step 6

With a clean damp cloth, wipe the rim of the jelly jars to remove any spilled jam.

Step 7

Place lid on jar and twist on the ring so it is airtight.

Step 8

Place the entire jar of jam back in the hot water (enough to cover jars by 1-2”) and boil for 15 minutes.

Step 9

Remove jars of jam from water and let sit out to cool.

Step 10

After 24 hours, check lids for a proper seal by pressing on the top center. If it dents in, it has not sealed and will need to be re-boiled.

Step 11

If you do not wish to process in the hot water to seal the jam, you can simply keep these in the fridge for about a week or two. Sealed in jars, this jam will keep about a year.

note: If you like it less seedy, feel free to press berries through a metal strainer. Be sure to measure the number of raspberries after straining.
you need 2 to 3 jelly jars (8-ounce size) with lids and rings to seal.

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