Raspberry jam is a tart and versatile classic that belongs in every pantry. This recipe kicks things up a notch by adding a splash of kirsch. This jam is simple and quick to prepare and you don’t need to add pectin.
Tips for Bold Bright Flavours
Pick your raspberries in the early morning, just after the dew has evaporated. You don’t want to pick in the heat of the day as the fruit tends to wilt very quickly. I tend to eat more than my share as I am picking them! Avoid washing the berries. Instead carefully pick over them. Washing will dull their fragrance. When you open a jar for the first time it will become clear on just how wonderful that fragrance really is.
Serving Suggestions
Not just for toast, raspberry jam is extremely versatile. Try it with vanilla ice cream or on a scone with a dollop of clotted cream.
If you like this recipe you might also like our recipes for Strawberry Rose Jam or Strawberry Mint Jam
For additional recipe inspiration you might be interested in my favourite recipe book: “Mes Confitures” written by the fairy god mother of jams and jellies. This book is guaranteed to inspire. To find a copy of this book in Canada and in the US *These are affiliate links and lead to Amazon.
Ingredients
- 2 - 1/4 Pounds Raspberries
- 3 - 3/4 Cups granulated sugar
- Juice of one small lemon
- 1/4 Cup kirsch (optional)
Instructions
For the best flavours use raspberries that have been freshly picked that morning. Avoid rinsing them and instead carefully pick over them to make sure you don't have any debris. Rinsing them will diminish their fragrance.
Combine the raspberries, sugar, lemon and kirsch. Bring to a boil and boil for ten minutes stirring constantly.
Wash your jars with hot water and soap and set aside. Prepare your canner and heat it up.Once the canner is heated sterilize your jars. NOTE: You can skip sterilizing but you will have process your jars for an additional five minutes if you do.
Test the set. When you are happy with the set, ladle the mixture into your jars, wipe the rims, place the warmed lids and the rings on the jars and carefully set them into the canner.
Following your canners instructions process the jars for five minutes. Turn off the heat and carefully remove the lid. Let the jars cool for 10 minutes and then using a jar lifter carefully lift them and place them on a cutting board or towel to cool completely.
Once the jars have cooled for 24 hours, check their seal. You should hear the occasional pinging sound as they are cooling that gives you an auditory confirmation that your jars have sealed. If you look at the lid of the jar, you should notice that there is a small bump in the lids. This bump depresses as the jars seal “sucking it down”. All of the lids should be sucked down. If you press on the center of the lid and that bump pops up, they are not sealed properly. If you should have an issue with a jar not sealing, refrigerate it and eat within a few weeks.
Remove the metal rings and wipe the lids and jars with a damp clean cloth. Store the jars without the rings in a cool dark place.
