Dining and Cooking
American Recipes

Homemade Raspberry Jam Recipe – What’s For Din’? – Courtney Budzyn – Recipe 96



Homemade Raspberry Jam Recipe | How to Make Raspberry Jam

There’s nothing quite like simmering a homemade raspberry jam on a Sunday morning. The aroma just fills your house to the max with deliciousness! Not only does homemade jam smell good, it tastes amazing. I used to buy a really good quality jam for my husband and I. But ever since I made my own, nothing compares! Fresh jam is 1000% better tasting than store bought, even when it is made using the same method. It makes me think of how my great grandparents ate. The owned a HUGE poultry farm and my great grandma Verda would make homemade everything from scratch all day long. They had the best food back then! If you have the means to make it from scratch, do it! Not only is it healthier, but I swear it feels therapeutic! At least for me anyways lol.

I hope you enjoy!

If you want that cake recipe click here! : https://goo.gl/b8r8j4

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| Ingredients |
2 8 Ounce Bags Organic Frozen Raspberries
1 ½ Cups Granulated Sugar (I used pure cane sugar)
Juice from half a lemon (About 2 Tablespoons)

| Directions |

In a heavy bottomed sauce pan, combine raspberries and sugar over high heat and bring to a boil. The raspberries will start to break down. Once it is boiling continue cooking over medium-high heat, stirring constantly, for about 5-10 minutes depending on your desired thickness.

TIP: You can take a small amount out and set it in the refrigerator to test thickness. Cook it longer for a thicker jam.

Once at your desired consistency, remove from heat and add lemon juice. Stir well. You may choose to sift the seeds out if you desire. Allow jam to cool and store in a sealed glass container in the refrigerator.

Shelf life is about 2-3 weeks. Use your better judgment.

Enjoy!

22 Comments

  1. Aaron Ryder

    The jam, sautéd green beans and I'm sick soup. You should definitely make an "easy to cook" playlist. 👍
    never knew it was so easy to make jam.

  2. jackie 62

    I do love your channel and look forward to your recipes, you have a real gift for cooking and I can your channel growing. keep the recipes coming. From a happy UK subscriber.

  4. Brooke Boettcher

    Girl, that looks delicious!! "Pump up the jam" you're hilarious. I always look forward to your little humorous comments!!

  6. The Cooking Corner

    Hey Budz! Nice job on this! Your opening and closing are really coming along! I have seen them progress! Excellent editing! Love how you have fun on set, thats great!!!! Keep up the good work!

  9. Pam Baskin

    Hey Courtney, I made this JAM! wow awesome I love it. My only complaint is I strained it cause I hate the seeds. Man there was a ton of seeds. It really cut my jam down to a measly 4 oz. How much jam should I get from this? Did you take out the seeds? is there a good way of getting the seeds out, I spent 20 min and finally gave up and went with what was left. But oh so good! Thank you

  10. Izzie

    Wow, I recently got back into baking biscuits but I needed something to top it and i think this is perfect and you also just got a new subscriber because you seem very funny and have lots of fun. I will definitely be watching your videos

  21. Nigel K Thomas

    This looks great, but why such a small amount? You’ll have barely 500g there. When I make jam I usually have at least 2kg of fruit.

  22. Bumble Bee

    Hi. You don't mention how much sugar to use or if it's normal sugar or caster sugar? Also how much lemon juice do I use?

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