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Making jam at the farm!

Raspberry Jam

Contributed by : Jane Berthiaume
jane-berthiaume-20220708215352
Canadian Recipes : Canning/ Preserving

All kinds of jams are canned at Jane's little 2 acre farm. Raspberry is one of them. This recipe provides instructions for a small batch and a double batch depending how many raspberries you have picked.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

Not Mentioned

Recipe Servings

4 - 250ml Jars

Ingredients for
Raspberry Jam

FULL BATCH RECIPE (makes approximately 4 - 250ml and 1 to 2 - 125 ml jars OR 9 - 125ml jars)

  • 3 Cups Fresh Raspberries mashed (about 6 cups whole berries)
  • 2 Tbsp Lemon Juice
  • 3 ½ Cups Sugar
  • 3 Tbsps Powdered Certo Pectin

SMALL BATCH (makes approximately 5, 125ml jars)

  • 1 ½ Cups Fresh Raspberries mashed (about 3 cups whole berries)
  • 1 Tbsp Lemon Juice
  • 1 ¾ Cups Sugar
  • 1 ½ Tbsps Powdered Certo Pectin

How to Make
Raspberry Jam

  1. Add mashed berries, lemon juice and sugar to large sauce pan. Put on med/high heat and bring to a hard boil. Add powdered pectin and boil for 1 minute. Remove from heat and stir and skim off all foam with a metal spoon and stir constantly for 5 minutes.
  2. Fill sterilized jars (place jars in oven at 225 degrees for 20 minutes to sterilize) and put filled jars in canning bath for 10 minutes.
  3. Remove from canning bath and leave untouched for 24 hours.
  4. Label with contents and canning date.


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