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Homemade Raspberry Jam Recipe (Water Bath Canning)

This easy homemade raspberry jam recipe uses fresh-picked raspberries and Pomona's Universal Pectin to create a delicious jam with less sugar than traditional recipes. Water-bath canning for long-term pantry storage is the perfect way to preserve your summer raspberry harvest. Whether you're spreading it on homemade sourdough or biscuits, or stirring it into yogurt, this jam is a simple and rewarding way to enjoy the taste of summer all year long.
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Prep Time 20 minutes
Cook Time 15 minutes
Processing 10 minutes
Servings: 5 Half Pint Jars
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Cups Crushed Fresh Raspberries
  • 2 tsp Calcium Water included with Pomona's Universal Pectin
  • 2 tsp Pomona's Universal Pectin Powder
  • 1-2 Cups Sugar (adjust to taste)

Equipment

  • Water-Bath Canner
  • Half-Pint Canning Jars
  • Jar Lifter
  • Canning Funnel
  • Bubble Remover
  • Large Saucepan
  • Ladle

Method
 

Prepare Your Jars
  1. Wash jars in hot, soapy water and keep them hot until you're ready to fill them.
  2. Prepare your water bath canner according to the manufacturer's instructions.
Prepare the Berries
  1. Wash your raspberries gently and remove any leaves or stems.
  2. Lightly crush the berries with a potato masher until you have about 4 cups.
Add Calcium Water
  1. Stir the calcium water into the crushed berries.
Mix the Sugar and Pectin
  1. In a separate bowl, thoroughly mix the sugar with the Pomona's Universal Pectin powder.
    This helps prevent clumping.
Cook the Jam
  1. Bring the raspberries to a full boil.
  2. Slowly stir in the sugar and pectin mixture while stirring constantly.
  3. Continue stirring until everything dissolves.
  4. Return to a full rolling boil for 1–2 minutes.
  5. Remove from heat.
Fill the Jars
  1. Using a funnel, ladle the hot jam into prepared jars.
  2. Leave ¼-inch headspace.
  3. Remove air bubbles, wipe the rims clean, apply the lids, and tighten the bands until fingertip-tight.
Water-Bath Can
  1. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  2. Turn off the heat and allow the jars to rest in the canner for 5 minutes before removing them.
  3. Place jars on a towel and let them cool undisturbed for 12–24 hours.
  4. Check the seals before storing.

Notes

Pick berries early in the morning for freshest flavor
Don't overcook the jam!
Use ripe berries for the sweetest taste.