Old-Fashioned Raspberry Jam

This homemade raspberry jam recipe has no lemon juice, pectin, or other add-ins, just the berries and sugar. Adding pectin “necessitates more sugar,” says Eleanor Topp, author of The Complete Book of Year-Round Small-Batch Preserving. And using more sugar “dilutes the natural flavor of the fruit.” She also notes that while not adding pectin requires more careful cooking, the result is an intensely 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—otherwise, look to the freezer aisle since frozen raspberries are picked at their ripest and flash-frozen. While it may be tempting to use even less sugar, don’t. Using the right amount of sugar ensures the finished product is safe to preserve.

If you’re new to jam-making, you’ll need to pick up a few essentials, like glass jars, canning tongs, wooden spoons, and a wide-mouth funnel. Be sure to wear an old long-sleeve shirt that will protect your arms from hot jam splatters. If you’d rather not preserve your jam in a water bath, you can easily halve or quarter the recipe and store the finished jam in your fridge for about 3 weeks.

Whichever way you go, the efforts are worth the payoff. You’ll thank yourself come wintertime when you slick this onto scones for brunch, use it in the ultimate PB&J, dollop a spoonful on ice cream, or serve it with cheese and crackers for a holiday appetizer.

This recipe was adapted for style from ‘The Complete Book of Year-Round Small-Batch Preserving’ by Ellie Topp and Margaret Howard. Buy the full book on Amazon.