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Grammie’s Raspberry Jam


My husband’s grandmother has the most amazing raspberry bushes! Even when she considers it a "bad year" they are plentiful, deep red, and the perfect balance of sweet and tart. Each summer we make several batches of this jam. We store it in our refrigerator and enjoy it all year! We love to gift a jar with a fresh baked loaf of bread and a dozen eggs from our chickens. We hope you will pick up a few quarts of fresh raspberries from your local farmer and fall in love with this recipe!

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*We do not process our jam. Be sure to store it in your refrigerator with lids and rings.

6-7 8 ounce sterilized jam jars, lids and rings (I use a variety of jars, based off what I have available)

4 cups washed fresh raspberries

4 cups sugar

1 tablespoon lemon juice


  1. After sterilizing jam jars & lids, keep warm in pot while making jam.

  2. Place 4 cups of fresh raspberries in a large pot. I use a 10 quart size.

  3. Mash raspberries with potato masher, fork or pastry cutter.

  4. Bring mashed raspberries to a boil over medium-high heat.

  5. Cook raspberries at medium-high heat for 4 minutes.

  6. Lower heat to low-medium. Slowly add sugar and lemon juice. Stir to combine.

  7. Bring mixture back to a slow boil. Cook for another 5 minutes, or until you can coat the back of a spoon with the mixture.

  8. Turn off heat and allow to cool for 2 minutes before ladling into sterilized jars. Leave ¼ inch space at the top of the jar.

  9. Seal jars and allow to cool to room temperature on the counter.

  10. Refrigerate overnight and enjoy!

Recipe Card is below!

Here are our favorite jars for gifting!



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