This post is all about how to pick, make and then can Raspberry Jam from scratch.

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Published February 16, 2024
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Picking raspberries used to be a joyous summer job our kids loved to do. See, at our old house, we had a massive raspberry patch in the backyard. It was at least 15 feet by 5 feet, jam packed with plants. From June until July, we’d have ripe, delicious, sweet berries to eat.

Once we moved in 2019, the first spring we desperately missed our raspberry patch. This patch had grown since we only had Samuel, from just a few stems of raspberry plants. Our new home did not have the space to place a patch for raspberries.

In leu of not having this glorious raspberry patch in our new yard, the kids and I decided it was high time to go raspberry picking. And raspberry picking ends with making amazing and delicious raspberry jam.

When can you pick raspberries?

Depending on the month, you can find fruit and vegetables at different times of the year.

In May and June in Wisconsin, we have asparagus and salad greens.
In June and beginning of July, you will find peas and strawberries.
From June all the way to October, tomatoes are in season.
In July to the end of September, peppers will be ripe and ready.
In July and the beginning of August, you can have raspberries ripe for picking.
From the end of June to the end of September, you can have cucumbers.
In September through October, you can pick and harvest pumpkins, squash, gourds and colored corn.

We went picking Raspberries at Porters Patch on June 20, 2023. The raspberries were absolutely delicious and perfectly ripe!
We also picked blueberries; however, they were incredibly small and quite tart. Some were ripe though, but it was hard to pick through them. We should have waited another week or two for them to ripen more.

Raspberry Jam Recipe

Raspberry Jam Ingredients

8 cups Raspberries
1 box Sure Jell (1.75oz)
7 cups Sugar

Equipment Needed

Jars, Lids, Seals
Water Bath Canner
Sink Colander
Whisk
Ladle
Cooling Rack

Raspberry Jam Directions

Pick or source your raspberries. We traveled about an hour away from our home to a cute little farm called “Porters Patch” where they have raspberries, strawberries, asparagus, green beans, peas, tomatoes, cucumbers, blueberries and much more.

In a sink colander, rinse your raspberries well and remove any debris, leaves and dirt.
Once rinsed, add water to a large bowl with 2 Tablespoons Apple Cider Vinegar and then add the Raspberries. This helps to get rid of any mold spores, bugs and more. It will help to clean your fruit more than just water. Let the raspberries soak for at least 5 minutes, stirring often. Then, remove the berries and place them on a paper towel lined baking sheet to dry. When dry, use them as usual.

If desired, use a mesh strainer to remove some of the seeds. Raspberries do have a lot of seeds, and straining some of them out can help to make a softer and less crunchy jam if desired. This ended up happening, with about a cup of seeds being removed and many leftovers. Just make sure your berries measure EXACTLY 8 cups.

Fill up a canner with water to the level of the handles and transfer it to the stovetop. Turn on the burner to medium-high and let the water warm.

Once washed, measure and then transfer the 8 cups of raspberries into 6-Quart pot.

Measure the exact amount of sugar in a dry measuring cup and set aside.DO NOT REDUCE OR CHANGE THE AMOUNT OF SUGAR AS IT CAN RESULT IN SET FAILURE

Stir in 1 package of Sure-Jell Premium Fruit Pectin (1.75oz), whisk well to combine.

Add 1/2 teaspoon butter to help reduce foaming, if desired.

Bring the mixture to a FULL rolling boil, a boil that does not stop when stirring, on HIGH heat, stirring constantly.

Add the pre-measured sugar to the raspberries and whisk in well.

Return the raspberry mixture to a FULL rolling boil once again and then boil exactly 1 minute, stirring constantly.

Skim off the foam with a metal spoon and discard.

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Load the Raspberry Jam into Jars

Ladle raspberry jam immediately into prepared jars, filling each within 1/4-inch of the top.

Use a clean rag to wipe the rims clean of any jam.

Cover the jars with lids and then screw on the seals to just finger tight, NOT fully tight.

Place the jars in a canning rack and then transfer the rack to the canner. Make sure the water is 1-2 inches ABOVE the jars.

Cover the canner and process the jam for 10 minutes.

Remove the jars, carefully, from the canner and rest them on a towel to cool completely.

Allow the raspberry jam in jars to cool for 24 hours, and then check the seals by pressing your finger on the center of the lid. If a popping noise is present, place that jar in the fridge as the seal did not work.

If the jars are without a popping seal, congratulations! You can now label and store your raspberry jam in a cook, dry, dark place for up to 1 year.

Refrigerate opened jam for up to 3 weeks.

You may also like…

Canning is easy to do, once you have the materials and skills to do it. One of my families favorite jams is Strawberry Jam Recipe. With just three ingredients, you can make homemade from scratch Strawberry Jam and have it fresh all year long.

My ultimate favorite flavor jam is this Cherry Jam Recipe. Cherry Jam is super flavorful with a bold color and dynamic taste.

This post was all about how to pick and then make and can Raspberry Jam from scratch.
~Monica

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