Tag Archives: jam

Homemade Raspberry Jam

Here’s a great Sunday morning project for a cold winter’s day. If you’ve never bottled your own jam before, this recipe will take you through the home processing steps. From start to finish – this recipe took me a little over an hour.



  • 1 kg of raspberries (I took mine of the freezer the night before and left them in the fridge to thaw)
  • 1/2 juice of a lemon or 2 tbsp lemon juice
  • 3 tsp vanilla
  • 250 g sugar*

*The original recipe I started with called for double the sugar. If you like your jam sweet, like store bought jam, and thicker, like a jelly, I recommend using 500 g. Reducing sugar to 250 results in the jam pictured above. It tastes like fresh picked raspberries and is has the consistency of stewed fruit.


  1. Fill your hot water bath three quarters of the way with water, cover and bring to a boil (this will take approximately the same time you need to prepare jam)
  2. To sterilize the bottles, place six 250 ml mason jars in a large pot, fill with water and bring to a boil
  3. Once boiling, remove from heat and cover
  4. In a medium saucepan, add raspberries and lemon and simmer on medium heat for about 5 minutes until juice begins to flow from the berries
  5. Next, add vanilla and bring to a gentle boil for about 5 minutes
  6. Reduce heat, add sugar, stirring until it has dissolved
  7. Return to a boil from another 2 minutes
  8. Remove from heat and using a spoon remove any scum (foam) from the jam
  9. Let sit for 15 minutes to thicken
  10. Now, remove mason jars from the pot, one at a time and fill three quarters of the way with jam
  11. If any jam spills on bottle rim, remove with a clean, damp cloth before placing lid
  12. Screw the lid tightly and repeat until all bottles have been filled
  13. Now, place bottles in the hot water bath and pour the water from the bottle sterilization on top to ensure lids are covered by about an inch of water
  14. Cover and boil for 10 minutes
  15. Remove cover and let sit for 5 minutes before removing bottles from bath
  16. Carefully remove bottles without tilting and place them upright where they can stay, undisturbed, for 12-24 hours
  18. You can check to ensure proper sealing the next day by pressing down on the lids. They should not move. If any lids need to be tightened, you can do so now
  19. Store for up to one year and refrigerate after opening each bottle

Peach & Ginger Jam

I had some left over peaches in the fridge and decided to try a peach jam. After some reading and googling I settled on a ginger-spiced variety. Many recipes called for placing the whole peaches in a pot of boiling water for a few minutes, then removing and allowing to cool to easily slide the peel off. I opted to keep the peel on for my recipe, and I don’t regret it at all! This jam should last for about a month in the fridge, not that I expect it to last that long, otherwise, if making a large batch, you can immerse in a hot water bath for 30 minutes to safely preserve.



Makes: 2 x 250ml Bottles          Prep Time: 10 minutes          Ready In: 3 hours


  • 6 peaches
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tbsp lemon juice
  • 1 tsp freshly grated ginger, or 1/2 tsp ginger
  • 1/8 tsp nutmeg


  1. Combine ingredients in a large sauce pan and let sit at room temperature for 2 hours
  2. Then, bring to a boil, reduce heat and simmer 20-30 minutes
  3. Remove from heat, let cool slightly and puree

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