Canned Raspberry Jam

This canned raspberry jam preserves the bold, bright flavor of ripe raspberries in a simple, naturally sweetened spread designed for long-term pantry storage. Sweetened with honey and organic turbinado sugar and set with Pomona’s Pectin, this recipe allows the true tart-sweet character of raspberries to shine without becoming overly sugary. The process is straightforward and dependable, making it an ideal way to capture peak-season fruit and enjoy a vibrant homemade jam year-round on fresh sourdough, yogurt, or your favorite baked goods. Makes about 3-16 oz jars.

Jessica Kelly

Ingredients

Method

Nutrition

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Step 1

Prepare canner, jars and lids.

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For

3

M

I

1

cup

Organic turbinado sugar, or can sugar

1

cup

Honey

4

cups

Raspberries, mashed

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Per Serving

Carbs

201g

Sugar

200g

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Notes

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