Total Time

　　20 minutes plus canning time

　　There are no add-ins, lemon juice, or pectin in this raspberry jam recipe: just the berries and sugar, which makes for a deeply fruity spread that tastes like summer—no matter when you open the jar. With nothing to hide behind, the quality of the fruit is paramount, so make this recipe when fresh raspberries are at their peak. Pick up the best berries you can find and then carefully check them, discarding any with blemishes or mold. Warming the sugar first keeps the fruity mixture boiling evenly. And, while it may be tempting to use less sugar, don’t. It helps ensure the finished product is safe to preserve.

　　If jam-making and canning feel intimidating to you, start by reading up on the tips below the recipe and studying this guide to processing from The Complete Book of Year-Round Small-Batch Preserving by Ellie Topp and Margaret Howard. You’ll also need to pick up a few essentials like glass jars, canning tongs, wooden spoons, and a wide-mouth funnel. And be sure to wear an old long-sleeve shirt that will protect your arms if the jam splatters as it cooks. If you choose not to can your jam, it should last in the fridge for about 3 weeks.

　　The efforts are worth the payoff here. Trust us, you’ll thank yourself come wintertime when you slick this onto scones for brunch, use it in the ultimate PB&J, or dollop a spoonful on top of ice cream.

　　

Ingredients

Makes 4 cups (1 L)

　　4 cups (1 liter) granulated sugar

　　4 cups (1 liter) raspberries

　　

Step 1

Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)

　　

Step 2

Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

　　

Step 3

Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.

　　

Step 4

Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .

　　Editor's note: This recipe was originally published in ‘The Complete Book of Year-Round Small-Batch Preserving’ and first appeared on Epicurious in May 2006. For more of our favorite raspberry recipes, head this way→

　　Kitchen Tips

　　• To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

　　• To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two late—the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.

　　• "The intensity of this jam is due to the fact that it has no added fruit pectin," says Topp. Adding pectin helps the jam jell, but necessitates more sugar, which dilutes the natural flavor of the fruit. Making jam without added pectin requires more careful cooking (see notes about the spoon test, above), but the extra effort pays off in a deliciously old-fashioned, fruity product.

　　From The Complete Book of Small-Batch Preserving by Eleanor Topp and Margaret Howard © 2001. Reprinted with permission from Firefly Books Ltd. Buy the full book at Amazon or Thrift Books.