
We are lucky enough to have a big garden with lots and lots of wild raspberry plants. This also means that almost every other day, all throughout the summer we will be picking raspberries. As a city girl who grew up in a small apartment in a very urban setting, this is a real privilege! Never in my wildest dreams did I imagine that one day I would be able to be self-sufficient when it comes to raspberry jam!.
Given that I am usually the one picking the raspberries and freezing them until we have a couple of kilos to make big batches of homemade jam, it is my husband’s job to make the actual jam. This is his recipe for homemade jam, passed on from his grandmother also renowned in the family for making fabulous jam!
Enjoy!

Homemade raspberry jam
Ingredients
- 1 kg raspberries can be frozen
- 1 kg sugar with pectin
- 1 lemon juice
- 100 ml water
Alternative
- 800 gr sugar
- 1 packet pectin powder
Instructions
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If you are using wild and freshly picked raspberries be sure to rinse and remove all unwanted leaves, dirt and insects.
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Add the raspberries and sugar to a heavy bottom pot.
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if you are using the pectin powder instead of the sugar with pectin dissolve the pectin powder in the water and add the slurry to the pot.
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Cook at low heat until the sugar dissolves completely, then add the lemon juice.
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Remove the foam on the top as it bubbles up to get a clear and glossy jam.
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Let this simmer at low heat for 10 – 15 minutes and then add to the previously prepared jars.
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Allow to cool down completely before storing in the refrigerator for up to 1 month or freezer for up to 1 year.