There are a lot of great things about living in the country. One of them is having lots of space to grow fruits and vegetables. That includes having LOTS of raspberry bushes! Before I moved to the country, I thought I didn’t like raspberries. They seemed flavorless and had annoying seeds that got stuck in your teeth. But when I found a raspberry bush on my property, I gave them another try and was delighted to discover how deliciously sweet and tangy they are fresh off the bush! Since then, I have planted many more raspberry bushes and one of my favorite things to do is to make raspberry jam. I was even more excited when I discovered that you can make raspberry jam with only two ingredients! You read that right. ONLY TWO. No pectin required!
How many raspberries you’ll need will of course depend on how much jam you want to make. For simplicity’s sake, let’s go with a yield of 3 cups of jam.
4 cups of fresh raspberries
2 cups of granulated sugar
- Bring your raspberries to a boil in a very large pot, mashing as you go. Cook for about 5 minutes. Add the sugar and stir well until the sugar is melted into the raspberries. Bring the mixture back to a boil, stirring constantly to avoid burning. Cook for another 4 – 5 minutes.
- Remove the pot from the heat and pour into mason jars. Let cool for at least 8 hours.
How simple is that? The best part of this recipe is that it’s so adaptable. You can add more or less sugar depending on your personal preference. You can also add pectin if you’d like to thicken it up, but it’s absolutely not necessary. Now, go load up on bread and enjoy your jam!