Recipes > Sauces & Spreads > Jams > Raspberry Jam > Raspberry Jam

Raspberry Jam

Both red and black raspberries are much used for jam. Some persons like to remove the seeds from raspberry jam, but as very little pulp remains after the seeds are taken out, this plan is not recommended.


  • 4 quarts raspberries
  • 2 pounds sugar


Look over the raspberries carefully and then wash. Put them into a preserving kettle with the sugar. Heat to the boiling point, and cook slowly for a few minutes. Then mash the berries to a pulp, and continue to cook until the mixture thickens and the juice tests as for jelly. Pour into hot sterilized jars, cool, seal, and label.


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Woman's Institute Library of Cookery, Volume 5.

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