This is a recipe for raspberry preserve, which is different from raspberry jam.

Jam is specifically cooked until its thick and Jello like, while preserves are just sweetened and cooked berries or fruit.

Preserves are a handy ingredient for toppings and mix ins, and this recipe for raspberry preserves, in particular, hold a slight ‘lemonade’ flavor that pairs nicely with sweet recipes.

Here I go into tools you need, ingredients, and step by step instructions to water bath can raspberry preserves.

Let’s Dive In..

Raspberry Preserve Recipe

Tools you need:

Water bath canner
Large stock pot
Pint or half pint sized mason jars, band, lids

Ingredients

3.5 pounds of fresh raspberries
3 cups sugar
1/4 teaspoon lemon juice

Instructions

Makes 4 Pint sized jars or 8 half-pint jars.

Rinse, wash, sort your berries
Get your jars soaking in hot vinegar water and fill your water bath canner.
Place water bath canner on the stove on high heat to get it heated up while you prep the berries.
In your large stock pot, add berries and sugar.
Bring to a steady simmer, stirring frequently.
Simmer for 10 minutes. Do not let it get to a gelling point because we are not making jam.
Once it’s hot, take preserves off the heat and pull your jars out of the water.
Add 1/4 teaspoon lemon juice to each jar.
Using your ladle and funnel, fill your jars with the hot raspberry preserves to a 1/4 inch headspace.
Lower jars into your water bath canner.
Water bath can half pint jars for 15 minutes or your pint jars for 20 minutes, per your water bath canner’s instructions.
Place your jars on a dry tea towel and allow to cool for 24 hours before checking seals.
Wash in lukewarm, soapy water and store on your shelf.
Enjoy!