Raspberries are hands down my favorite -whether I buy them in the store or am foraging for the small wild ones that grow in my backyard. The season always seems to go by so fast though. There are several choices when it comes to preserving these pretty red berries (freezing, dehydrating, etc), but I’m a sucker for Vanilla Raspberry Jam!
Canning jams is a great way to get started when learning how to can your harvest. Only a boiling water bath is needed, instead of the more intricate pressure canning, which is required for canning low acid foods, such as vegetables.
As always when you’re canning, make sure you’re following safe canning procedures. Grandma may have flipped her jars upside down to seal or covered them in wax, but these are not approved or safe methods. Hot liquids in an anaerobic environment like a canning jar is the perfect breeding ground for botulism- definitely not worth risking!
Vanilla Raspberry Jam Recipe
5 cups crushed raspberries
1 1.75 oz. regular powdered pectin
7 cups sugar
2 teaspoons vanilla
Clean and warm seven 8 ounce canning jars.
In a large stainless steel pot, mix pectin into the crushed raspberries and vanilla until the pectin has dissolved. Bring to a boil of over high heat. Make sure you stir almost constantly, otherwise the high natural sugar content of the berries will cause it to burn.
Add the sugar and bring back to a rolling boil. Don’t forget to keep stirring! Once it is back to a full rolling boil, allow the mixture to boil for one minute, while constantly stirring, and then remove from the heat.
Remove any foam that may have appeared. This is typically blemishes from the berries. Just skim it off with a spoon and discard.
How to Can Raspberry Jam
Carefully ladle the mixture into your hot jars. Be sure to leave 1/4 inch headspace. Yes, you need to use your ruler. Too much or too little headspace will cause the jars to not seal and/ or boil over.
Be sure to remove any air bubbles and adjust your headspace if necessary.
Wipe the rim of the jar with a clean, damp cloth and place the lid on the jar, being sure it’s centered. Screw the band until it is fingertip tight. This is typically spin the band on easily and once it stops, turn it an additional 25%.
Carefully set your jars in your canner. The water should be right below a simmer already. There must be at least one inch of water covering the jars, but more is just fine. Place the lid on the canner and bring the water to a full boil. Once it is boiling, set your timer for 10 minutes. After the 10 minutes, remove the lid, wait for five minutes, and then carefully remove the jars, being sure to not tip them.
Place the jars on a towel and allow them to cool for 24 hours. If the lids have not sealed after 24 hours, they will need to be refrigerated. Don’t forget to write the kind of jam and the date canned on the lid! You may think you’ll remember, but believe me, you won’t.
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Vanilla Raspberry Jam
Ingredients
- 5 cups crushed raspberries
- 1 1.75 oz. regular powdered pectin
- 7 cups sugar
- 2 teaspoons vanilla
Instructions
Making Vanilla Raspberry Jam
- Clean and warm seven 8 ounce canning jars.
- In a large stainless steel pot, mix pectin into the crushed raspberries and vanilla until the pectin has dissolved. Bring to a boil of over high heat. Make sure you stir almost constantly, otherwise the high natural sugar content of the berries will cause it to burn.
- Add the sugar and bring back to a rolling boil. Don't forget to keep stirring! Once it is back to a full rolling boil, allow the mixture to boil for one minute, while constantly stirring, and then remove from the heat.
- Remove any foam that may have appeared. This is typically blemishes from the berries. Just skim it off with a spoon and discard.
Canning Procedures
- Carefully ladle the mixture into your hot jars. Be sure to leave 1/4 inch headspace. Yes, you need to use your ruler. Too much or too little headspace will cause the jars to not seal and/ or boil over. Be sure to remove any air bubbles and adjust your headspace if necessary.
- Wipe the rim of the jar with a clean, damp cloth and place the lid on the jar, being sure it's centered. Screw the band until it is fingertip tight. This is typically spin the band on easily and once it stops, turn it an additional 25%.
- Carefully set your jars in your canner. The water should be right below a simmer already. There must be at least one inch of water covering the jars, but more is just fine. Place the lid on the canner and bring the water to a full boil. Once it is boiling, set your timer for 10 minutes. After the 10 minutes, remove the lid, wait for five minutes, and then carefully remove the jars, being sure to not tip them.
- Place the jars on a towel and allow them to cool for 24 hours. If the lids have not sealed after 24 hours, they will need to be refrigerated. Don't forget to write the kind of jam and the date canned on the lid! You may think you'll remember, but believe me, you won't.
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Recipe Source
This recipe was adapted from the recipe in Using, Storing and Preserving Raspberries from Michigan State University Extension.