Raspberry Lemon Jam

This is a recipe I came up with years ago and is always a crowd pleaser. It’s sweet and tart and will brighten up any slice of toast or cookie in the best way.

What you’ll need:


2 6 oz. box of raspberries

5 Tbs. white granulated sugar

Zest of ½ lemon

Juice of ½ lemon

Canning Jars:·

1 ½ pint canning jar

1 clean dish towel

1 pair of clean tongs

1 pot large enough to fit jar covered with water

1 small pot for lid covered with water


Empty both containers of berries into a colander and rinse very thoroughly. Allow to dry completely.

While berries are drying, wash a lemon using warm water and soap or vinegar. Since we are using the zest, I like to wash off the outside a bit first.Zest the lemon and then cut in half. You can use what remains in another recipe later.

Once berries are completely dry, place a medium sauce pan over medium-high heat and add the berries. Add the sugar, lemon zest and lemon juice, cover and let sit for 3 minutes.

After 3 minutes, open the lid and stir. Repeat this process once more and then just check on the pot, stirring occasionally, until the liquid has reduced by about ½. If you like a looser jam, let it reduce a little less. Turn off the heat.

While jam is cooking:Place the jar you’ll be using into a pot large enough for it to be covered with water and cover it with water. Place the now filled pot on the stove over high heat and bring to a boil. Allow to boil for at least 10 minutes. Repeat this process with the jar lid.

While the jar and lid are being sterilized, place a clean kitchen towel on your counter. After ten minutes at boil, remove the jar and lid from their pots with tongs and place upside down to drain on kitchen towel.

Once jam is done cooking:Once void of water (2 minutes should be fine) use tongs to flip right side up and immediately fill with hot jam. Seal with lid very tightly and set aside.

CAUTION:the jar will still be very hot!Once cool, the jam is ready to be stored or used. Enjoy!