DIY Raspberry Jam

By: Terra Clarke Olsen

Every year I create a list of things to try or do that I’ve never done before, and this year ‘make jam’ made the list. I was finally able to cross it off this past week as I embarked on a jamming marathon. I tried a few different methods and recipes, but the one below is my favorite for it’s simplicity. (Plus the jam came out delicious!)

diy raspberry jam


  • 1 1/2 lb of raspberries
  • 1/2 lemon,  juiced
  • 2/3 cup of water
  • 2 3/4 cup of sugar


  • Wash your jars and lids with hot and soapy water
  • Place your jars into a low oven (around 275 F) for 15 minutes
  • Place the lids (not the screw tops) in a pot of simmering water
  • Wash the raspberries (if you handpicked your raspberries like I did, then you will probably have to do this multiple times to ensure extra protein…bugs…don’t make their way into your jam)
  • Simmer raspberries in a large saucepan
  • Add the lemon juice and water, then simmer for 5 minutes
  • Add the sugar all at once and stir
  • Turn up the heat and bring the mixture to a hard boil for 10 minutes
  • Test to see if your jam has hit its setting point; do this by cooling a plate and then spooning a bit of the mixture onto the plate, once it’s cooled, slide your finger across – if it leaves a trail and wrinkles, then it has hit its setting point. If not, boil a little longer.
  • Pull your jars out of the oven and pour your jam into individual jars
  • Using tongs, grab a lid from the pot of water and place on the jar, then screw the lid on
  • Set to the side and let them cool – they should pop, sealing the jars (if not, just place the jars in the fridge)

diy jam

And that’s it, you’ll have delicious raspberry jam! Now, please note that this method is less time consuming that the traditionally canning method of jamming, but the jam won’t store as long. This particular recipes is self stable for 6 months.

Please feel free to share your own favorite jamming recipes or techniques below!