For the Jam

• 4 cups fresh raspberries (~500 g)
• 1½ cups sugar (adjust to taste)
• Juice of ½ lemon
• Zest of 1 whole lemon
• Optional: 1 tsp vanilla extract or a pinch of salt

Step 1: Prepare the Berries

1. Rinse raspberries gently and remove any stems.
2. In a large bowl, combine the berries with sugar.

Step 2: Add Lemon Magic

1. Stir in the juice of ½ lemon and the finely grated zest of a whole lemon.
2. Mix gently so all berries are coated.

Step 3: Let Them Soak

1. Cover the bowl and refrigerate overnight (or at least 6–8 hours).
2. This allows the sugar to draw out juice and infuses the berries with bright lemon flavor.

Step 4: Cook the Jam

1. Transfer the berries and juices to a medium saucepan.
2. Heat over medium, stirring occasionally until sugar dissolves.
3. Bring to a gentle boil and cook 15–20 minutes, stirring frequently, until thickened.
4. Optional: skim off foam for a clearer jam.

Step 5: Test the Consistency

1. Drop a small spoonful on a chilled plate. If it wrinkles when pressed with a finger, it’s ready.
2. If too thin, cook a few more minutes and test again.

Step 6: Jar and Store

1. Pour hot jam into sterilized jars, leaving about ¼ inch of headspace.
2. Seal tightly and let cool to room temperature.
3. Store in the fridge for up to 3 weeks, or process in a water bath for longer shelf life.

1. Why do the raspberries need to soak overnight with sugar?

Soaking draws out the berries’ natural juices and creates a flavorful syrup. It also helps the jam cook more evenly and enhances the lemon zest infusion.

2. Can I reduce the sugar?

Yes! Raspberry jam is flexible. You can lower the sugar to 1 cup, but the jam will be slightly thinner and have a shorter shelf life.

3. Why add both lemon juice and lemon zest?

Lemon juice balances sweetness and helps the jam set.
Lemon zest adds aromatic oils that boost fruity flavor without extra sugar.

4. What does the optional vanilla or salt do?

Vanilla adds warmth and depth.
A pinch of salt enhances the berry flavor and makes the jam taste more vibrant.

5. How long should I cook the jam?

Cook for 15–20 minutes at a gentle boil, stirring often. The jam is ready when it thickens and passes the wrinkle test on a chilled plate.

6. How do I test if the jam has set properly?

Place a small spoonful on a cold plate and push it with your finger.
If it wrinkles and doesn’t flood outward, it’s thick enough.

7. Why skim off foam?

Foam is harmless, but removing it improves clarity and gives the jam a smoother finish.

8. Can I keep the jam chunky instead of smooth?

Yes! Stir gently while cooking to keep whole berry pieces.
For a smoother jam, blend lightly with an immersion blender at the end.

9. Why sterilize the jars?

Sterilizing prevents bacteria growth and ensures safe storage, especially if you plan to keep the jam longer than a few weeks.

10. How long does homemade raspberry jam last?

In the fridge: about 3 weeks
Processed in a water bath: 6–12 months

11. Why leave headspace in the jars?

Leaving about ¼ inch of space allows the jam to expand slightly as it cools, ensuring a proper seal.

12. Can I use frozen raspberries?

Yes. Thaw them first and include any juices. Cooking time may be slightly longer due to extra moisture.

13. My jam is too thin—what do I do?

Cook a few extra minutes and re-test. Raspberry jam thickens quickly as moisture evaporates.

14. My jam turned too thick—can I fix it?

Yes! Add 1–2 tablespoons of water and warm it gently on the stove until it loosens.

15. Why use a wide saucepan instead of a deep pot?

A wide pan allows faster evaporation, helping the jam thicken evenly and preventing overcooking.