Raspberry Jam

Frozen or fresh raspberries are good for this recipe; often frozen ones are riper than fresh if you get them from a store. If you strain the seeds out of the jam, you will lose the insoluble fiber. Only strain the seeds if you are cooking for someone with diverticulosis.

Serves: 16Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy

Serves: 16


  • 1 lemon
  • 4 cups raspberries
  • 3 cups sugar


  • Cut the lemon in half and squeeze the juice out. Discard the seeds and retain the juice.
  • Put the lemon halves in a large saucepan with the raspberries and sugar. Bring to a boil over low heat, stirring to prevent scorching.
  • Simmer for 25 minutes, stirring often. Remove from heat, remove lemon halves, and stir in lemon juice.
  • Ladle or pour the jam into hot sterilized jars, filling to ¼" from the top. Wipe jar rims. Cover at once with metal lids and screw-on bands. Let cool at room temperature.