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These Old Fashioned Raspberry Preserves are so easy and full of fresh raspberry flavor. You'll think of them as delicious little jars of sunshine on cold winter mornings!
Earlier this week, I saw raspberries on sale at one of my local stores for $1.25 a carton. I was thrilled and knew exactly what I'd do with them. But guess what? I didn't do exactly what I thought I'd do. Instead I made Old Fashioned Raspberry Preserves!
I was certain I was going to make raspberry freezer jam. I've made it every year for as long as I can remember, along with lots of of other types of freezer jam. I'm a big fan of freezer jam because I love how fresh the jam tastes AND I love the bright color that's retained, because the jam is not cooked.
Since I have a second freezer in my garage, it's easy to store this jam out there versus stacking up the jars in my crowded little pantry. I also love that the freezer eliminates the need to process the jam in a hot water bath; and that's a huge winner in my book.
The reviews were too good to pass up
I was actually all set to make my usual jam when I happened to run across a recipe in Epicurious for Old Fashioned Raspberry Jam. Old-Fashioned? I quickly skimmed through the recipe. It sounded easy, really easy. And quick too, as the jam is only cooked for 5-10 minutes. When I read all the fantastic reviews, I decided that maybe you can teach an old dog new tricks! So away we went!
I pulled out a big pot, my berries and the sugar jar and got busy. That's actually all the recipe calls for. Berries and sugar. I did add a splash of fresh lemon juice at the end, as I love the way it enhances the fruit and tones down the sweetness a bit.
The reviewers over at Epicurious weren't kidding. The jam is fantastic and takes way less that 30 minutes to make.
The Epicurious recipe calls for warming the sugar in the oven before adding it to the hot raspberries. Their rational is that warm sugar will dissolve better. Honestly, I don't think that step is necessary. I did warm the sugar with my first batch of jam and skipped it the second time around. I didn't notice a difference- and I'm all for eliminating extra steps that aren't needed.
Pull out a jar of summer sunshine when those cold winds blow!
There's something absolutely lovely about jewel-hued jars of jam all shiny and stacked up on the kitchen counter. Makes me feel like the industrious little ant who is well prepared for the cold months to come. In my book, there's nothing like pulling out a delicious jar of jam for breakfast on a blustery winter day. It's like pulling out a jar of summer sunshine.
Even though this is not freezer jam, I still store it in the freezer. You can also go the traditional way and process the finished jam in a hot water bath. The jam can then be stored at room temperature.
Got a few minutes to spare? Pick up some raspberries next time you're at the market.
You'll also need an instant read or candy thermometer and some small jars. You can buy jam/jelly jars at most grocery stores and big box stores. Homegoods or TJMaxx are also great places to find cute little decorative jars like you see in the pictures. I snatch them up when I see them, as I love giving jars of delicious jam as little gifts to friends, neighbors, hostesses, etc.
I think you'll be shocked at how easy these Old Fashioned Raspberry Preserves are to make. If you've never made jam before, this would be a great place to start. If you're a long time jam maker, give this easy, delicious recipe a try. Either way, I have a feeling it will find a place in your "favorite recipe" collection!
Café Tips for making these Old Fashioned Raspberry Preserves
- Fresh or frozen raspberries can be used for this recipe. I've tried it with both and I can't really tell the difference.
- I store all my jam in the freezer. It eliminates having to use a hot water bath and worry about sealing the jars properly. It keeps the jam super fresh for 6-9 months.
- Some people worry about putting glass jars in the freezer. I've been doing it for 40 years and have never had one break. Just make sure you leave a little room for expansion at the top of the jar. A half inch is just fine.
- This jam makes a wonderful gift. Who wouldn't love to get a beautiful jar of delicious homemade jam?
What I used to make these Old Fashioned Raspberry Preserves
- 4 cups smashed fresh raspberries , use a potato masher to smash the raspberries
- 4 cups sugar
- ¼ cup fresh lemon juice
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Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, stirring continuously. Boil hard for 1 minute, continuing to stir.
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Add sugar, return to a boil, and boil until mixture reaches 220˚F on a candy or instant thermometer.
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Add lemon juice and stir very well. Ladle into clean jars for storage in the freezer or into sterilized jars if processing with a water bath. Here is Epicurious’s method for water bath processing. If water-bath processed, this jam can be store at room temperature.
Adapted from Epicurious
Sandra says
At $1.25 a carton I wouldn't have been able to resist these tiny jewels either. I would love to use this jam as a filling for a buttery layer cake also.
Charlene says
This looks amazing. Do you have to use the pectin if you do a hot water bath? What is the shelf live in the freezer?
Chris Scheuer says
No you don't, if you do a hot water bath Charlene. Shelf life is about 7-9 months in the freezer.
Susan says
That was a great price on raspberries! I need to make some jam while the fresh fruit is so good. Raspberry is my favorite, then cherry, then strawberry....:)
Cheyanne @ No Spoon Necessary says
While I do love a good freezer jam, I am glad you decided to try something new, because this jam looks absolutely delicious! The color is gorgeous and I can already see myself putting this on ALL the things!! Cheers and thank you for sharing the YUM!
Anne@ASaladForAllSeasons says
Wow Chris....what a beautiful vibrant color! I love refrigerator/freezer jam. I've never tried canning. I guess I just like it quick and fresh. And this is certainly a perfect recipe for that! : )
Jan Hebert says
This recipe sounds wonderful! We have raspberries ripening in the garden right now, can't wait to try this recipe. When you intend to freeze the jam do you leave space for expansion? I've never frozen jam.
Chris Scheuer says
Yes, definitely leave about a half inch for expansion.
Chris Scheuer says
Yes, definitely leave 1/4-1/2 inch space for expansion. Enjoy!
Abbe@This is How I Cook says
You are right! This is fabulous jam. I make it very similar and always add a touch of rosewater. I don't consider myself a jam maker, but this is so easy. I try never to run out!
cheri says
Oh the jam looks wonderful Chris, love the color.
Laura | Tutti Dolci says
That color is just stunning! I must make this to go with a fresh baked loaf of bread.... heaven!
Jackie says
I got some raspberry for a good buy so i make jam, i put my raspberry thru a food mill to get rid of the seeds.
Shashi @ RunninSrilankan says
Oh Wow - jam in less than 30 minutes - now this is jam even I could make! Chris, your jeweled jars look GORGEOUS - thanks so much for sharing this recipe!
Mary Dolan says
HI Chris,
Have you tried this with any other berries? I still have some strawberries coming in my yard and would like to try it with them, what do you think?
Chris Scheuer says
I've tried it with blackberries but not strawberries. I think you might have to cook it longer but I haven't tested that theory.
sue|theviewfromgreatisland says
Gorgeous, and I'm so glad you didn't strain out the seeds, I love them!
Chris Scheuer says
Thanks Sue! A funny story: I have one little place in my teeth that only catches raspberry seeds - nothing else, just raspberries! But I guarantee you that it doesn't stop me from enjoying them every chance I get! Scott keeps me stocked in dental floss LOL!
John/Kitchen Riffs says
I love quick jams like this! And I'd store it in the freezer too. Raspberries have been a deal lately in our market, too, and I've been loading up on them. I need a new recipe for them -- thanks so much!
Chris Scheuer says
You're so welcome John. enjoy!
Robyn @ Simply Fresh Dinners says
I can't wait for raspberry season here! I'm just going to park myself at the farm and eat them as they bring them in from the fields. These beautiful little jams look so perfectly delicious, Chris!
Chris Scheuer says
I totally understand the way you feel about raspberries Robyn! Me too!
Vicki Bensinger says
The link for the jars aren't the ones you have. I like how they have those fun colored lids. Where did you purchase those?
Chris Scheuer says
Thanks for your comment Vicki. The link wasn't meant to be for the pictured jars, just some really cool jars that I like to use. The ones in the pictures came from HomeGoods.
Vicki Bensinger says
This looks beautiful Chris. I love jam and we tend to eat it as a snack or with dinner if in the mood for something sweet. I love those jars with the colored lids. I'll definitely be buying some of those. Thanks for sharing.
Chris Scheuer says
Thanks Vicki! Happy canning!
Sara says
So not only is this jam amazing but I'm totally coveting those jars too, SO cute!
Chris Scheuer says
Thanks Sara! The jars pictured actually came from HomeGoods. I love to try lots of different shapes and colors. Amazon is also a great resource.
Angie@Angie's Recipes says
Awesome! Sometimes old fashioned recipes are the BEST!
Chris Scheuer says
So true Angie, so true!
Ginny Hartzler says
So easy! And the pictures! They look almost 3-D. They look like jars of jewels.Almost too pretty to eat. But then, so are a lot of your dishes!
Chris Scheuer says
Oh, that's so sweet Ginny! Thank you for your encouraging comment. Scott and I shot these at the lake the other day; they always say there's something magical about lake light.
Madonna says
fyi - I am getting a "failed to open page" on the candy thermometer link.
This was very informative Chris. I have been wondering about pectin and why some do not like to use it. I have a difficult time thinking this is better than your freezer jam, so now I really have to give it a try.
Your jars are delightful. 🙂
Chris Scheuer says
Thanks Madonna! We'll check it. Seems like everyone likes those jars!
Maggie says
Agree with all the goodness of freezer jam! Sterilizing jars are too much trouble for me, so freezer jam is always a better option for me. Love how simple the recipe is!
Chris Scheuer says
It truly is Maggie! That's what attracted me to this preserve recipe - simple!
Jennifer @ Seasons and Suppers says
Sounds like a wonderful jam. Can't wait to try it when raspberries are plentiful here 🙂
Chris Scheuer says
You'll love it Jennifer! The raspberry flavor really comes shining through!
Tricia @ Saving room for dessert says
Summer in a jar! This is a beautiful jam Chris - and it looks like it could be a favorite of mine too!
Chris Scheuer says
Thanks Tricia! It truly is!
Denise Browning says
How summer, gorgeous, and delicious. I love berry preserves and think this would make a fabulous edible gift.
Chris Scheuer says
We're thinking that too Denise - great for neighbors, relatives and friends! How about the mail carrier or the FedEx guy?