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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
Denise D'Harlingue says
Please send Raspberry Jam labels (preserves)
Chris Scheuer says
Hi Denise, we do not have labels for this particular recipe but we do have some for the other raspberry jam that we can send you.
DoLee Spurgeon says
Raspberry jam is my all time favorite and I can frequently buy raspberries at Costco for a reasonable price. I also ordered a box of 30 half pint jars from Amazon ; can't remember the exact price, but seems it was around $1 per jar.
Can't wait to make it again. May I please have the labels?
Chris Scheuer says
That's great, DoLee! I don't have a label for this specific recipe, but there is one for the Raspberry Freezer Jam. We can send that one to you.
sonia says
Hi Chris,
I just bought 48 boxes of raspberries and am looking forward to trying this recipe. if its anything like your other preserve recipes it will be great. Just one question, do you have any labels for raspberry preserve that you can share with me?
thanks
sonia
Chris Scheuer says
Hi Sonia, I don't have labels for this jam but I do for this one:
https://thecafesucrefarine.com/overnight-raspberry-freezer-jam/
I actually prefer the Easy Freezer jam but both are delicious.
Jackie says
Hi- Is this recipe jam or preserves? This was my first time making it and it says preserves in the title, but after reading the comments I can't really tell.
Chris Scheuer says
Hi Jackie, I think you can call it either one, they're fairly similar but if you want to get into semantics, here's an article that specifies the differences: https://www.diffen.com/difference/Jam_vs_Preserves
Michael A Zelenskas says
Hello, How many 8 once jars are needed for this recipe? And also I plan on keeping one jar out for use, how long will it last I the refrigerator? Thank you.
Chris Scheuer says
Hi Michael, The recipe makes 4 cups of jam. That would be 4 8-ounce jars. The jam is fine in the refrigerator for 2-3 weeks and in the freezer for up to a year.
Emma says
Is it possible to cut this recipe in half? I don’t need a ton of raspberry preserves. I use them very rarely for thumbprint cookies and cakes.
Chris Scheuer says
Yes, you can do that, Emma.
Bee says
This recipe works well apart from the fact that it is far too sweet for me. How can it be made tarter without it becoming too runny?
Chris Scheuer says
Hi Bee, you could try this recipe with less sugar. I haven't tested it with a reduced amount of sugar so I can't say for sure how it will turn out.
Al says
Can this recipe be doubled? I've read on others that Jam does not do well in larger batches, thoughts?
Chris Scheuer says
Hi Al, for best success, it’s best to make two batches at a time in separate bowls.
Jennifer Reich says
Excellent Recipes! Thank You!
Chris Scheuer says
I'm so glad you're enjoying them, Jennifer!
Sandy says
This does not call for Pectin, is that correct? I have never made jam without Pectin!
Chris Scheuer says
Hi Sandy, that is correct. This is an old-fashioned jam made without pectin. The jam is cooked to the desired thickness.
Lish says
I made this last nigh and the taste is fantastic, but the consistency came out really tough and sticky- it’s very difficult to spread. Did I do something wrong in the process?
Chris Scheuer says
It might have cooked a little more than it needed to. You could throw it all in a pot again, add some water to thin and then bring it to a boil and remove from the heat. Don't put it in jars until it cools a little. Then you can check the consistency and see if it's to your liking.
Justin says
I made the Jam about an hour ago, I followed every step of the recipe. Will the jam thicken up over night? You also mentioned to cook to desired thickness and my Jam wasn’t getting any thicker, it was just bubbling up. This is my first time making Jam and I’m not sure what to do. Do you suggest taking it out of the jar and cook it some more?
Chris Scheuer says
Hi Justin, every stove is different and raspberries have differing levels of moisture so the cooking time will vary. If you're jam didn't thicken, you will need to cook it longer. If you continue to cook it, it will thicken. Yes, you can take it out of the jars and cook it longer.
Charolette Redpath says
This is such a lovely recipe !! We grow lots of raspberries where we love and it's a quick way to use them ! Curious about the freezing method, how long should I wait to seal the jars and put them in the freezer ? Should they be properly cooled before freezing ?
Chris Scheuer says
Hi Charolette, you can seal the jars right away, then just wait until they're cool before freezing.
Morgan Stuller says
Can I use less sugar?
Chris Scheuer says
Hi Morgan, I haven't tested this recipe with less sugar so I can't guarantee the results.
Emily says
I don’t have a candy thermometer, do you know how long to cook the raspberries and at what heat? In order to get to 220°?
Chris Scheuer says
Hi Emily, this recipe does require a thermometer. If you don't have one, you might want to use this recipe instead: https://thecafesucrefarine.com/overnight-raspberry-freezer-jam/
Xiaoding says
You can't use the words "preserves" and "jam" interchangeably. They are not the same thing!
Chris Scheuer says
You are correct, Xiaoding! In preserves, the fruit is chunkier while jam has crushed fruit, however the two are often interchanged in many parts of the US. Thanks for taking the time to leave a comment.
Megan says
How much fresh raspberries should be purchased to equal 4 cups mashed raspberries? 24 oz or more?
Chris Scheuer says
You would need 30-36 ounces for 4 cups of crushed berries.
victoria says
Your raspberry preserves recipe...I can taste it! However, I'm a diabetic and wonder if you can recommend a sugar substitute. Stevia? Not sure. Many thanks.
Chris Scheuer says
Hi Victoria,
I would follow the directions on the box of No-Sugar pectin. I think the proportions will be different for a sugar substitute jam. I haven't tried it with any of the artificial sweeteners so I don't want to say.
Susanne says
This looks like a yummy recipe.
Could I use lemon juice from the bottle?
Chris Scheuer says
You could, in a pinch. I always prefer fresh citrus but sometimes it just isn't available.
Susie says
Sooo just a quick question. I grow my own raspberries and blackberries.. My freezer is packed full and its time to make "jam". I made freezer jam last year and ate many many jars of it but my son said when he opened a jar it was bad... (he drove 17 hrs in a car back home and I'll just bet they never got in the fridge in time"), however, I don't wash either of my berries. Is that bad? Will that cause bad jam? The only thing they could have on them is dust or air borne stuff...(unless bugs potty on them) How important is it to wash raspberries or blackberries before making jam? Thanks for answering my question.
Chris Scheuer says
Hi Susie,
With freezer jam, it's a good idea to wash the fruit. It's not as important in a recipe that's cooked and any bacteria will be destroyed with the heat. That being said, if freezer jam sits out for a long time (like 17 hours :)) it could definitely go bad. It's a good idea, when sharing freezer jam, to tell people that it shouldn't sit out at room temperature for more than an hour or so. A lot of people are used to regular cooked jam and might let a jar of freezer jam sit out indefinitely which is not good. I love freezer jam for the nice fresh taste and ease in preparation but it does have it's limitations. Hope that helps!
Denise says
It is extremely important to wash the berries before making jam with them birds tend to pick out the berries and they urinate and defecate wherever food is and you’ll end up with bird poop and pee on your berries and in your jam which is why they must be washed first. And now with this bird flu we don’t want to be the first ones to have animals human transmission.
Mitzi Bowman says
Hi Chris,
Which of these two raspberry jam recipes do you prefer, the one with pectin or the old fashioned recipe?
Chris Scheuer says
Hi Mitzi, they're so different. I like them both but if I had to choose, I think I'd go with this one because of the fresh flavor and beautiful color.
Brianna says
How long will the jam last in the jars with the water bath method?
Chris Scheuer says
Hi Brianna, I'm not sure what the shelf life is when the water bath method is used. I always freeze mine. You could check over at Epicurious as that where I adapted the recipe from and they give the option of the water bath method.
mary morgan says
I usually purchase these for Christmas gifts. Do you sell your preserves? Or can you tell me where i can purchase them?
If you can sell me 4 jars, I would be happy to pay for the purchase and the shipping. Please advise.
Or make a donation to your favorite charity.
Mary Morgan
650 776 3251
Chris Scheuer says
Hi Mary, I'm sorry, I don't sell products. I just develop recipes. This recipe is pretty simple, I bet you could make it yourself!
Gerald says
Can honey be used instead of sugar, if so how much honey?
Chris Scheuer says
Hi Gerald,
Althgouh I love honey and use it in lots of recipes, I would not substitute it in this jam. Jam is a pretty exact science and substituting and/or changing ingredients can result in inferior results.
Stella says
Do you measure 4 cups of berries, then smash them, or smash them before measuring?
Geetha says
That’s my question too!
Chris Scheuer says
Hi Geetha, you measure the berries after they are crushed (smashed).
Kelsey says
How long will the jam last if it goes straight into the fridge ( no water bath )??
Chris Scheuer says
Several weeks.
Ron says
At what point do you ad the Lemon Juice?
Chris Scheuer says
Thanks for noticing that Ron, I've amended the recipe to include the lemon juice. 🙂
Christy says
I love the Cafe and have tried to sign up for your monthly news letter but have never gotten it. Please help.
Thanks so much,
Christy
Glenna says
Never got it to go above 212 at rolling boil after 40 minutes. tastes heavenly, will see if it solidifies. Thanks for sharing.
Chris Scheuer says
I'm not sure what's going on here Glenna, it only took me 10 minutes get to the right temp.
Marilyn says
I made this today and it is delicious but like you mentioned the jam never reached 220 degrees. I ended up using a spoon and dipping it in about every two minutes until the jam started to 'sheet' coming off the spoon. Which just means the hot jam starts to come off the spoon as a single sheet instead of individual drops. It's old-fashioned but it works. I believe the reason for the temperature difference is that I live above 5000 ft.
Chris Scheuer says
That's good to know Marilyn, regarding the altitude.