Confiture de Framboise (Homemade Raspberry Jam)
I stumbled upon this delicious raspberry jam recipe last summer when my garden produced an unexpected bumper crop of berries. The combination of fresh raspberries with a hint of vanilla creates a perfectly balanced jam that tastes like it came from a French countryside kitchen. It's become my go-to way to preserve summer's sweetness!
Equipment
- Large saucepan
- Potato masher or fork
- Mason jars with lids
- Wooden spoon
- ladle
Ingrédients
- 1 cup Fresh raspberries Washed and drained
- 1 cup Granulated sugar Regular white sugar works best
- 1 tablespoon Lemon juice Fresh is best, about 1 lemon
- 1 tablespoon Vanilla extract Pure extract gives the best flavor
- 1.75 oz Sure-Jell fruit pectin One small package
- 1/2 cup Water
Instructions
- In a large bowl, gently crush the fresh raspberries using a potato masher or fork until you have a chunky purée. I like to leave some berry pieces intact for texture - there's something magical about biting into those little pockets of raspberry in the finished jam!
- In a large saucepan, combine the crushed raspberries, granulated sugar, lemon juice, vanilla extract, and water. Stir well to help dissolve the sugar. The first time I made this, I rushed this step and ended up with sugar crystals in my jam - now I make sure everything is well mixed before heating.
- Add the fruit pectin to the mixture and stir until completely incorporated. This helps create that perfect jammy consistency that spreads beautifully on toast or scones.
- Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent burning. My kitchen always fills with the most incredible berry aroma at this point - it's honestly worth making just for that scent alone!
- Allow the mixture to boil for about 1-2 minutes until it thickens slightly. You'll notice it starting to coat the back of your spoon - that's when you know it's ready. Don't overcook or you'll lose that fresh raspberry brightness.
- Remove from heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean with a damp paper towel before securing the lids tightly.
- Allow the jars to cool completely at room temperature. You'll hear a satisfying 'pop' as each lid seals - that sound always makes me feel like a kitchen magician!
- Store in the refrigerator for up to 3 weeks, or in the freezer for up to 6 months. For proper canning and long-term shelf storage, follow standard water bath canning procedures.
Notes
This fresh raspberry jam is THE perfect way to capture summer in a jar! My neighbor stopped by just as this was cooling and the aroma alone convinced her to stay for coffee and toast. For a seedless version, strain the crushed raspberries through a fine mesh sieve before cooking. Don't rush the boiling step - those couple of minutes are where the magic happens as the pectin activates and creates that perfect jammy texture.