I’ve been waiting for years to get enough raspberries from my yard to make jam, and the time has finally come. I was so excited to make this jam. After making a batch of strawberry jam a few weeks ago that came out too sweet for my taste, I scoured cookbooks and the internet for a raspberry jam recipe that didn’t have added pectin, didn’t have white sugar, and didn’t sound too sweet.
When a honey-sweetened jam is too sweet, it tastes like honey instead of the fruit base. I want to taste the fruit. I came across a few leads, but nothing sounded like the perfect solution. So I came up with my own combination of ingredients and a strategy for finding just the right sweetness (*see note at the bottom). I used two ripe peaches and some honey to get it just so, and I am happy to report that everyone loved it.
Raspberry Jam Price Breakdown
This batch of jam costs $9.48 to make, or $3.16 per half-pint jar. If you grow your own berries, it only costs $1.16 per jar. This is an amazing price for an artisan-quality, real food, homemade batch of raspberry jam. I couldn’t find a store-bought version of raspberry jam that didn’t have sugar or pectin, but this quantity of Stonewall Kitchen raspberry jam would cost $15.90.
*Note: A few sources I read cautioned against making up your own jam recipes for canning. They stated that it is important to get a certain combination of fruit acidity and sugar for the safety of the final product. After much searching, I couldn’t find any raspberry jam recipes that I was happy with, so I put this one together. Raspberry is a high-acid fruit with its own natural pectin, and honey is a natural form of sugar. I threw in a little lemon juice just to be safe because lemon juice helps to kill bacteria. These jars lasted many months without a problem in my pantry.
Here’s a great way to use this jam: Raspberry Jam Bars