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!

Image of fresh raspberries in white carton with a small bowl of sugar for making 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!

image of homemade raspberry in canning jars with fresh raspberries on a blue and white towel

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.

image of raspberry jam in canning jar with white spoon and two raspberries on wooden table

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.

image of bowl of raspberries with the words Vanilla Raspberry Jam on it

Yield: 7 half pint jars

Vanilla Raspberry Jam

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 5 cups crushed raspberries
  • 1 1.75 oz. regular powdered pectin
  • 7 cups sugar
  • 2 teaspoons vanilla

Instructions

Making Vanilla Raspberry Jam

  1. Clean and warm seven 8 ounce canning jars.
  2. 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. 
  3. 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.
  4. 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

  1. 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.
  2. 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%.
  3. 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.
  4. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The following two tabs change content below.
Amanda and her husband are working hard to turn their little acre and a half into a self-sufficient homestead in south central Alaska. They raise chickens, both egg layers and meat chickens, have a large garden and very large greenhouse. They hope to eventually adds goats to the homestead and maybe even a cow!

Latest posts by Amanda Idlewild (see all)

X

Forgot Password?

Join Us

Password Reset
Please enter your e-mail address. You will receive a new password via e-mail.