Simple Raspberry Jam Recipe
When you pick raspberries the way my clan does, the abundance of fruit leads to an array of aspirational raspberry-laden recipes. In the end, though, it’s the simple raspberry jam recipe that takes over the lion’s share of fruit…the very best way to prolong our raspberry season joy. I love how these preserves do just that: preserve the flavor of summer and transport me back to the big raspberry patch where all of the children and brothers and sisters and Mom go picking. One spoonful and in my mind, in my mouth and above all, in my soul, we’re all together again in our happy place up north in Michigan.
Simple Raspberry Jam
- 2 1/4 pounds raspberries
- 3 3/4 cups granulated sugar
- Juice 1 small lemon
- 1/2 teaspoon rose water
- Combine the raspberries, sugar and lemon juice in a medium heavy-bottomed pot, stirring well to break up the berries and create juice.
- Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.
- Add the rose water and taste, adding more if you like. The rose water is meant to enhance the raspberry flavor rather than have a strong presence itself.
- Ladle the preserves into sterilized jars and top with the lids. Keep these preserves in the refrigerator for a couple of months, or process and seal in a hot water bath for shelf life.
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I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!
Is it okay to strain the seeds out before pouring into jars?
Yes, check out my Raspberry Jelly recipe here!