Raspberry Jam


Raspberry Jam


Download Recipe (PDF)


Makes 4 cups


2 cups fresh raspberry puree (buy 4 baskets raspberries and puree with an immersion blender..you will have some puree leftover)

4 cups granulated sugar

2 tablespoons fresh lemon juice

1 pouch (3 ounce) Certo liquid pectin




Carefully measure everything as this is the biggest secret to making jam

Stir sugar and raspberries together in a bowl

Allow to stand stirring occasionally to start melting the sugar

Stir the lemon juice and pectin together in a small bowl

Stir pectin mixture into raspberry mixture and stir for 3 minutes

Pour immediately into jars or desired containers

Let stand at room temperature for 24 hours

Store in the freezer for up to 1 year or refrigerate for up to 3 months




Recipe by Chef Marian Getz


Featured Recipe

Pumpkin Spice Cake

Tired of the same old pumpkin pie for Thanksgiving? Why not enjoy this fabulous sous vide Pumpkin Spice Cake topped with warm Carmel sauce. Happy Thanksgiving!


View Recipe