- Yield: 4
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Serving: For Family
Raspberry Jam - Traditional Newfoundland
Hi welcome to our website!
Check out this delicious jam you can enjoy eating it on freshly baked homemade bread or in little pastry tarts topped with whipped cream.
Anyway you eat this jam you will love it, take advantage of berry season and stock up on all of them.
Newfoundland Homemade White Bread
Traditional Newfoundland Pastry Tarts
I like to share with you a link to our cookbooks now available on this link below! https://www.bonitaskitchen.com/cookbook
Please continue on to our recipe for Raspberry Jam. Enjoy
Ingredients
- Raspberries - 4 Cups Fresh or Frozen
- Sugar - 3½ Cups
Instructions
1. Start by cleaning and straining your raspberries, if frozen let thaw.
2. You will need a medium saucepan and start the heat to medium temperature.
3. Add your raspberries and stir occasionally to release the juices and start to boil.
4. After your raspberries have cooked for 3 to 4 minutes, add your sugar.
5. Continue the heat to medium and stirring occasionally until your berries start to condense.
6. This will take 20 to 25 minutes you can mash the berries or leave them whole, you can also strain the berries to remove the seeds.
7. Sterilize your Mason jars by soaking follow our link below!
8. Remove from hot water start scooping your raspberry jam in each one while jam is hot, clean around rims to remove any jam or stickiness.
9. Then place caps and lids on and tighten, you can leave at room temperature for overnight then check lids in the morning, or put back into hot water bath and boil for another 5 minutes to make sure they are sealed.
10. Then remove for boiler and let set for overnight then check the caps in the morning.
Please note:
Raspberries are a sour berry and this is why you need equal amounts of sugar to berries. I have less in this batch only because I like my raspberry jam a little tart but you can also add some lemon juice to you berries while they are cooking to keep the tart taste. But if you find your jam is not thickening for you boil a little longer and you can add the extra cup of sugar. You can also mash your berries or leave them whole for more texture, if you don't want to bottle your jam you can freeze in freezer bags or containers.
If you are looking for a berry that is totally the easiest berry to pick, will’ this is the one. My husband don’t like picking berries but when I say come with me and pick some raspberries he is the first in line. ? I can’t say enough good about picking any berry and/or growing them, shopping local for fresh fruit and vegetables. Cooking at home and making your own jams, jellies, soup and so much more……
I love this time of year because of all the berries and freshly grown food you can get, I’m sure there must be more people out there like me. Traditional Newfoundland Bakeapple Jam
When making raspberry jam keep in mind that you may need to boil the berry a little longer then some, they give off more liquid and you need to condense this and add equal amounts of sugar. These delicious berry comes from the same family as a blackberries or plum boys they look the same only a different colour.
Traditional Newfoundland Plumboy Berries & Cream Cheese Mini Pies
I can talk about how good berries are for you and how much I love picking them and cooking with them, but I will let you watch our video tutorial and look at the pictures and they will do the talking for me. Thank you for taking the time to visit our website and reading my blog, I appreciate all your support.
So from our kitchen to your’s, have a wonderful day.
O STYLE 10 é o relógio digital LED apresentando dígitos de 10 centimeter que afixa hora, min e segundos.
Hi and thank you for stopping by, I just converted your message- Either STYLE 10 é or LED digital display showing 10 centimeter digits that are hour, minute and seconds. Thank you for your tips. 🙂 Bonita
I’ve become your greatest fan. I’ve always picked my own berries & made jam. Growing up in NL, berry picking meant a picnic. Three years ago I opened a bnb & always leave a small jar of my raspberry jam or blackcurrant jelly. Last year – using your recipe – I made strawberry rhubarb jelly. For that recipe, you advised placing the sugar in a 170 degree oven for 20 mins before adding to the Jelly juice to speed up the thickening process. After years of making jelly, I was amazed at how quickly it set (I never use pectin or as much sugar as recipe suggests). Today I made a batch of raspberry jam with frozen berries and warmed the sugar in the oven. I was amazed by how quickly it was ready to be bottled – it’s almost too thick. You should add this tip to your other jam / jelly recipes.
Hi Brenda: Thank you for your message, I’m so glad you made you made and enjoyed our recipe and method. Warming the sugar in the oven first is a amazing idea, I will add it into our recipes for everyone to enjoy. I haven’t told it on all the jam making shows but a few. Thank you for the reminding and for stopping by, have a wonderful day and Merry Christmas.
Bonita
Hi Bonita ! Made your jam today….had to use up berries I had frozen from our garden. Jam is looking good. i sieved a few ladles out to remove some seeds.. Thank you .
Hi Angela, Thank you for letting me know and I’m so glad you made and enjoyed our recipe. I like to take the seeds out as well, those seeds and bad for your teeth. 🙂 I just like the taste of that jam and colour, It is so lovely of you to let us know. We have many jams and jelly recipes available here and on our youtube channel. We also post a NEW recipe every Sunday if you wish to join our email list. Thank you once again and enjoy 🙂 Bonita
Hi Bonita. You commented on August 14, 2022 after your raspberry jam video, “I like to take the seeds out as well and bad for your teeth.”. I only saw how you removed the foam while they boiled. Is there a process to remove the seeds? I’m ready to try your recipe. Thanks.
Hi Eric, Thank you for your message and for stopping by…I don’t like the seeds in the jam. I usually toss the liquid before it’s jam through a strainer thats got smaller holes. Use a spatular to run over the jam and help move the jam through the holes. I’m sure a cheese cloth may help too. I hope you get to make some. Enjoy 🙂 Bonita