Summer is abundant with berries, and homemade raspberry jam is a must! This low sugar raspberry jam recipe is a breeze to make, and keeps the deliciousness of raspberries on your table long after summer’s peak.
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Easy Raspberry Jam
I love summer berries and am always looking for the best way to use and preserve their deliciousness before their ripeness window closes. Raspberries are pretty delicate, and must be eaten quickly!
I always like to make raspberry mint infused wine or this raspberry rose shrub drink with any fresh raspberries I happen upon. However, sometimes I want to preserve the summer sweetness.
Making jam is a great way to do just that. This homemade raspberry jam uses a simple water bath canning process, so it is shelf stable and good for the long haul. Use it year-round!
This recipe is low sugar so the raspberry flavor shines without it tasting overly sweet. It uses pectin to set the jam, making low sugar or no sugar variations able to thicken and set beautifully.
Raspberries do have some natural pectin, but not enough to be reliable without using Pomona’s Pectin. It’s also okay to use honey to sweeten, the pectin will do the job without cane sugar.
The low sugar and no sugar options can both be water bath canned just the same. If you’re new to canning, don’t worry, water bath method is a really easy way to can jam. I’ll walk you through it!
Homemade Raspberry Jam
This jam is easy breezy to make and tastes like a summer day! It makes about 4-5 half pint jars that will be shelf stable for a year or more.
Ingredients
Raspberries: It’s okay to use either fresh or frozen berries for this raspberry jam. If you have frozen raspberries, just thaw them out first and you should be good to go!
Calcium water: This is made using calcium powder from the Pomona’s Pectin box.
Sugar: I use organic cane sugar, but it’s okay to substitute the sugar with honey, maple syrup, or agave nectar. Keep in mind that the sugar content is lower than regular jam recipes, and there is a no-sugar option too!
Pomona’s Pectin: Pomona’s Pectin comes with 2 packets, the smaller one with calcium powder is needed to make the calcium solution with water. The larger packet has pectin powder that is added to the sugar while making this jam.
How to Make Raspberry Jam
The first order of business is to prepare the water bath canning equipment and calcium water with just a few easy steps.
Prepare for Canning
- Prepare your boiling water canner for a water bath method.
- Put the canning rack at the bottom of a large pot and heat the jars in simmering water until it’s time to use them.
- Wash the lids in warm soapy water and set aside until ready for use.
- Mix the calcium water as per Pomona’s Pectin instructions.
To Make Low-Sugar Jam
Rinse the raspberries and mash them in a large bowl. I like to use a potato masher, it works well. Use what you have or prefer though, even a fork will do.
Then measure 4 cups of mashed raspberries and put in a saucepan, then add in the calcium water and mix it well. If there are leftover mashed raspberries, freeze them or use them for something else.
In a small bowl, combine the sugar and the pectin powder and mix it up thoroughly.
Now, bring the raspberry mixture to a full boil over high heat, and then slowly add the sugar-pectin mixture into the pot, stirring it constantly.
Keep stirring the raspberry mixture vigorously for 1 to 2 minutes to dissolve the pectin as the jam comes back up to a boil.
Then, once the jam returns to a full boil, remove it from the heat to stop the boil.
Use a jar lifter to place the jars onto a wooden cutting board or kitchen towel.
Then, use a ladle to pour the hot jam into a funnel placed on the prepared jars.
Make sure to leave about 1/4 inch of headspace in each jar, and remove any air bubbles by popping them with the canning tool.
To Make No Sugar Jam
- Replace the sugar with ¾ cup water or juice (apple juice works well).
- Bring the water/juice to a boil and then put it into a blender or food processor with the pectin powder and vent the lid.
- Blend for 1-2 minutes until all of the powder is dissolved.
- Add this mixture instead of the sugar-pectin mixture to the boiling raspberries in the recipe above.
Water Bath Canning Process
Wipe the rims of the jam jars and center a lid onto each jar and apply the band, adjusting to fingertip tight.
Place the filled jars into the boiling water canner, making sure there is 1-2 inches of water covering the jars. Process the jars in a boiling water bath for 10 minutes.
Turn off the heat, remove the pot lid, and let the jars sit inside for 5 minutes. Then, use a jar lifter to remove the hot jars and let them cool for 12 to 24 hours.
Once canning is done, check to make sure the lids are all sealed, they should’nt flex when the center is pressed. Now you’re ready to store and enjoy homemade raspberry jam!
It’s a Good Day for Raspberry Jam
Every day is a good day for raspberry jam! The delicious uses for this homemade treat in a jar are varied and endless. Use for a simple PB&J, layering a cake, or dabbing in thumbprint cookies.
This is a year round jam that never gets old! Meaning it’s tasty on everything, and also has the beauty of preservation. It’s shelf stable for a year or two, and can last several months in the fridge once opened.
More Jam and Jelly Recipes
- Low-Sugar Strawberry Jam
- No Sugar Blueberry Jam
- No Sugar Peach Jam
- Low-Sugar Dandelion Jelly
- Low Sugar Lilac Jelly
- Low Sugar Violet Jelly
- No Sugar Apple Jelly
- Low Sugar Blackberry Jam
Homemade Raspberry Jam with Low Sugar or No Sugar
Equipment
- 4-5 Half Pint Jars
Ingredients
- 4 cups raspberries
- 2 teaspoons calcium water from the Pomona’s Pectin box
- 1 cup sugar
- 2 teaspoons Pomona’s Pectin
Instructions
- Prepare your boiling water canner for a water bath method. Put the canning rack at the bottom of a large pot and heat the jars in simmering water until it’s time to use them. Wash the lids in warm soapy water and set aside until ready for use.
- Mix the calcium water as per Pomona’s Pectin instructions.
- Rinse the raspberries and mash them in a large bowl (a potato masher works well).
- Measure 4 cups of mashed raspberries (saving any extra for another use) and put in a saucepan. Add the calcium water and mix well.
- In a small bowl, combine the sugar and pectin powder and mix thoroughly.
- Bring the raspberry mixture to a full boil over high heat, then slowly add the sugar-pectin mixture, stirring constantly.
- Continue to stir vigorously for 1 to 2 minutes to dissolve the pectin as the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Use a jar lifter to place the jars onto a wooden cutting board or kitchen towel and ladle the hot jam into the funnel to pour the jam into the prepared jars. Leave about 1/4 inch of headspace and remove any air bubbles.
- Wipe the rims of the jam jars and center a lid onto each jar and apply the band, adjusting to fingertip tight. Place the filled jars into the boiling water canner, making sure there is 1-2 inches of water covering the jars.
- Process the jars in a boiling water bath for 10 minutes. Turn off the heat, remove the pot lid, and let the jars sit inside for 5 minutes.
- Use a jar lifter to remove the hot jars and let them cool for 12 to 24 hours. Check to make sure the lids are all sealed, they should not flex when the center is pressed.
For No-Sugar Raspberry Jam
- Replace the sugar with ¾ cup water or juice (apple juice works well).
- Bring the water/juice to a boil and then put it into a blender or food processor with the pectin powder and vent the lid.
- Blend for 1-2 minutes until all of the powder is dissolved.
- Add this mixture instead of the sugar-pectin mixture to the boiling raspberries in Step 6 of the recipe above.
Notes
- Pomona’s Pectin comes with 2 packets, the smaller one with calcium powder is needed to make the calcium solution with water. The larger packet has pectin powder that is added to the sugar while making this jam.
- Honey, maple syrup, or agave nectar can be substituted for the sugar.
In your recipe ingredients you say 8 cups of raspberries but in your instruction you state 4 cups of raspberries.
Is it 4 cups or 8? Perhaps I’m reading it wrong. It’s just been one of those days.
Thank you ♡
No, Beverly, you are totally correct! The ingredients should say 4 cups of raspberries, not 8. Thanks for pointing it out!
Since apples have a LOT of natural pectin, have you experimented making Raspberry (or any of the other berries too for that matter) jam instead of commercial pectin? I made a red pepper jam last week to use up some hot peppers I froze last Fall. Grated in 1 Granny Smith apple for the pectin. FABULOUS!! I’ve never been attracted to commercial pectins … I mean: why, when Mother Nature has an alternative? The apple flavor would easily ‘disappear’ into a Raspberry Jam and not alter the color or flavor, right? (My pepper jelly tastes Divine and is a wonderful thick consistency!)
Jams without added pectin require a lot more sugar to get the jam to set, which is why I prefer low sugar and no sugar added jam recipes like this one.