This is a simple recipe using raspberries right from your backyard. You only have to make this jam once to see why it is a favourite!


Yield: Makes about 5 cups (1.25 L)



  • 6 cups (1.5 L) raspberries, closely packed
  • 6 cups (1.5 L) sugar, warmed


  1. Place raspberries in a Dutch oven. Bring gently to a boil, mashing berries as they heat. Bring to a full rolling boil, stirring constantly, and boil for 2 minutes. Add warmed sugar. Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Using a rotary beater or lowest speed of an electric mixer, beat for 4 minutes. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 63 calories, 0.1 g fat, 0.1 g protein, 16.1 g carbohydrate, 0.6 g fibre, 0 mg sodium
Tip: To warm sugar, spread sugar in a 9x13 inch (23x33 cm) baking pan. Heat in a 250 F (129 C) oven for 10 minutes.