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Home / Jam / Raspberry Preserves

Raspberry Preserves

Filed Under: Jam, Seasonal Summer Tagged With: Pomona Pectin, Raspberries

Raspberry Preserves 2001

These home-canned raspberry preserves are a delicious way to preserve your raspberries.

Use dollops of this on hot buttered scones, or as a topping for cheesecake, yoghurt, ice cream, etc.

This recipe uses Pomona Pectin, so you can use your choice of sweetener such as sugar, Splenda™,  honey, agave, stevia, etc., or you can make it sugar-free.

Contents hide
  • 1 The recipe
  • 2 Raspberry Preserves
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 With sugar
    • 6.2 With honey
    • 6.3 Sugar-free version with liquid stevia

The recipe

Jar size choices: Either 125 ml (½ cup / 4 oz) or quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes

Print

Raspberry Preserves

Yield: 4 x quarter-litre jars (½ US pint / 8 oz / 250 ml)
Course Dessert
Cuisine American
Keyword Raspberries
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 quarter-litre jars (½ US pint / 8 oz / 250 ml)
Calories 17kcal
Metric - US Customary

Ingredients

  • 1 kg raspberries (2 ¼ lbs / 8 cups)
  • 4 tablespoons water
  • 2 teaspoons Pomona pectin
  • 300 g sugar (white. 1 ½ cups / 12 oz)
  • 2 teaspoons calcium water (see notes)
Metric - US Customary

Instructions

  • IF YOU HAVE FRESH RASPBERRIES: Remove and discard stems and damaged berries. Wash. Put in large pot.
  • IF YOU HAVE FROZEN BERRIES: Zap for 4 to 5 minutes in microwave. Then put in pot (even if some are still iced up), along with all juice.
  • Add water, stir carefully.
  • Raise heat to high, bring to a boil, then cover pot, lower heat and simmer for 2 minutes. If using fresh, they should start to release their juice.
  • Remove from heat.
  • Take 6 tablespoons of liquid from the pot, put in a bowl.
  • Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
  • Add the calcium water to the pot.
  • Return pot to the heat.
  • Bring back to the boil.
  • Add the pectin powder mixture a dollop at a time, stirring after each dollop to dissolve.
  • Let cook for another 1 to 2 minutes when all the pectin mixture is in.
  • Remove from heat.
  • Ladle into 125 ml (4 oz) or quarter-litre (½ US pint / 8 oz) jars.
  • Leave 1 cm ( ¼ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jars for 10 minutes; increase time as needed for your altitude.

Nutrition

Serving: 2g | Calories: 17kcal | Carbohydrates: 3.9g | Protein: 0.4g | Fat: 0.2g | Sodium: 6mg | Fiber: 2.2g | Sugar: 1.4g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, Better Stevia liquid stevia was the liquid stevia used.

Information about Pomona pectin.

More information about Sugar and Salt-Free Canning in general.

Recipe notes

  • The raspberries will crumble on you no matter how careful you try to be in stirring them.
  • Pomona refers to this as a preserve rather than a jam.
  • Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
  • The pectin powder will clump if you just mix it straight in; that’s why you mix it with something first.
  • If you are using liquid stevia, how much stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of fruit was. Try the indicated amount first, then if you want sweeter add ½ teaspoon at a time.
  • Instead of the white sugar, you could use the same volume amount of Splenda®, OR 175 ml honey (¾ cup / 6 oz) OR 2 teaspoons liquid stevia
  • To use other alternative sweeteners such as agave, etc, contact Pomona directly to inquire about amounts they would suggest and how to incorporate.

Recipe source

Raspberry Preserves. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 113.

Raspberry Preserves 2003

Nutrition information

Per 2 tablespoons, this is 52 calories when made with sugar, 41 calories with honey and 17 calories when made sugar-free.

With sugar

Per 2 tablespoons:

  • 52 calories, 6 mg sodium

raspberry preserves nutrition sugar

With honey

Per 2 tablespoons:

  • 41 calories, 6 mg sodium

raspberry preserves nutrition honey

Sugar-free version with liquid stevia

Per 2 tablespoons:

  • 17 calories, 6 mg sodium
  • Weight Watchers PointsPlus®: 2 tablespoons, 0 points; 3 to 8 tablespoons, 1 point; 9 to 14 tablespoons, 2 points

Raspberry Preserves Nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

Raspberry Preserves 2002

Tagged With: Pomona Pectin, Raspberries

Filed Under: Jam, Seasonal Summer Tagged With: Pomona Pectin, Raspberries

Reader Interactions

Comments

  1. Marlene

    August 01, 2022 at 7:33 pm

    Can I remove the seeds?

    Reply
    • Healthy Canning

      August 01, 2022 at 11:48 pm

      Absolutely. The yield will be less, but your teeth may thank you!

      Reply
  2. Chloe

    June 10, 2021 at 4:19 am

    5 stars
    This was the best jam I’ve ever had. Thanks for the recipe!

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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Various studies through the years show consumers are not following science-based recommendations. They are not willing to change from old methods when science updates indicate new ones are needed. A large percentage are adapting recommendations in their own ways… Over half of home canners underprocess.”

— Dr Elizabeth Andress, Research and Education in Food Preservation. 2014.
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