Tuesday, May 25, 2010

The Best Raspberry Jam Ever

I have been making jams for 20 years, but until today I had never heard of not using pectin to make it jell.  Well, I found a recipe on Epicurious that has made me a believer (at least for raspberry jam).  It jelled just great and has the most intense raspberry flavor I have ever encountered outside of a pie.  I varied the recipe only slightly, using 5 cups of raspberries and 3 cups of sugar.  I used the water bath method of processing and processed for 12 minutes due to the altitude.  Here is the link to the recipe.

Old Fashioned Raspberry Jam


  1. Something else to try! Did you use frozen raspberries? My grandma used to make wonderful blackberry jelly.

  2. I did use frozen, unsweetened raspberries.