If you are looking for Recipes to Make Scrumptious Raspberry Jam and Jelly you have come to the right place!
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Here is my Collection of jam, jelly and fruit spread recipes to make the best homemade freezer, no-cook, canned, cooked, seedless jam with red or black raspberries.
If you have purple or yellow / gold raspberries on hand and you wish to make jam, most of these recipes can be substituted with those berries, for an equally scrumptious jam.
Jams and Jellies are a delectable choice of a fruit spread for muffins, breads, bagels, scones and pancakes, ice cream, and more!
I also like to make homemade jam to include in recipes such as muffins, coffee cakes and cookies to name a few.
If you prefer raspberry jam without the seeds, scroll down for how to remove the seeds to make seedless jams and jellies.
I have divided my collection into two groups: Freezer Jams and Canned Jams.
Favourite Raspberry Freezer Jam (Less Sugar)
Blueberry Raspberry Freezer Jam
Rhubarb Raspberry Freezer Jam
Raspberry Freezer Jam
Strawberry Raspberry Freezer Jam
Peach Raspberry Freezer Jam
(SUGARLESS) Jam Recipe
Red or Black Raspberry
Red Currant Raspberry
Raspberry Pepper Jelly
Berry Jam with Applesauce
Black Raspberry Jelly
If you are looking for instructions and recipes for CANNING Raspberries, including Raspberry PRESERVE/CONSERVE Recipes (other than jams and jellies):
GO to Canning Raspberries and Raspberry Preserves
See Also: Basics of Boiling Water Bath Canning
Although in the past I have made a lot of canned raspberry jam, for the last few years I have made only no-cook freezer jam.
I believe that freezer jam is both easier and quicker to make, uses less sugar, keeps it's beautiful red colour better than cooked jams, and it usually has a some-what thinner consistency making it easier to spread than no-cook jam.
Due to the fact that the consistency is thinner, in addition to using the jam for breads, muffins, bagels, etc., I also use it for ice cream, pudding and cheesecake toppings, to name a few.
If you have the space in your freezer to store the no-cook jam, I heartily recommend you try it!
My choice of Freezer Jam gelling powder is "Garden Fare - No Cook Freezer Jam" made by Club House. "Prepared Garden Fare Freezer Jam requires 55% less sugar than regular jam with pectin".
This particular gelling powder uses 4 cups fruit and only 1 1/2 cups sugar. You can use almost any combination of fruit equalling 4 cups of prepared fruit. If this particular product is not available where you live, I am quite sure there would be another brand of a very similar product.
Raspberry freezer jams may be stored in the refrigerator for up to about 3 weeks or can be kept in the freezer for 6 to 8 months.
Sterilized containers are not required for freezer jams. Wash containers in hot soapy water and rinse them well before use.
Canned raspberry jams and jellies may be stored for up to 1 year.
It is important to use sterilized, jars, lids and utensils when preparing cooked jams and jellies.
Making Jams and Jellies are really quite simple to do, but you must follow the recipe instructions carefully and step by step.
Many people do not care for jam that does not have all, or at least part of the raspberry seeds removed.
These people only like "seedless raspberry jam".
If you want to remove all, or some of the seeds, you can do so by using a jelly strainer stand like the one shown below.
Although I always make my jams with the seeds included, (remember the seeds are healthy too), I have used this exact type of strainer, and found it to be quite effective.
Some food mills and electric juicers also claim to work to remove the seeds, however many reports indicate that most of the seeds of raspberries still go through the sieves of these appliances.
A sieve with very tiny holes, (particularly the fine-screen metal sieves that are available) will also work to strain the seeds from the raspberries.
I have been using this method (see link below) lately, and found it to work quite effectively.
GO to HOW TO REMOVE RASPBERRY SEEDS for Juice or Jam
Jam and Jelly Making Tips
* Pectin products are not interchangeable.
* Always check the best before/expiry date on pectin packages.
* Use exactly the amount of sugar specified, because the right amount of sugar is critical for a good set of the jam or jelly.
* Do not double recipes. The jam or jelly may not set.
* Measure the fruit or juice after preparation and use it immediately.
* Use firm, ripe fruit. Overripe fruit will affect the set of the jam or jelly.
* Crush berries with a potato masher.
* Sterilize jars or freeze jams.
* Unsweetened frozen fruit can be used.
* Use food processors to prepare fruit only when specifically recommended in the recipe. Food processors are not recommended for Raspberry Jellies and Jams.
♥ Want to "say" "I LOVE YOU" with Jam to someone special?
For Mother's or Father's Day or maybe for your special Valentine?
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