I’ve been anxious to make raspberry jam for some time now (such a grandma), but I also wanted to be savvy and wait for Georgia’s raspberry season to begin so I could keep my limbs intact (get it–arm & a leg).

When I told my friends & family that I made homemade jam, I almost felt guilty for allowing such astonishment and praise–not because my jam was a catastrophe, but because it was SO good yet made SO simply. Check out my jam-packed recipe below ;)

Cooking Time: Around 30 minutes

Ingredients:

• 4 cups raspberries
• 4 cups sugar

Directions:

1. Have this song on standby before you begin (*crucial*)
2. Place raspberries in saucepan on medium heat; begin mashing berries
3. After 7-10 minutes of heat & mashing and CONTINUALLY stirring, allow your jam to come to a boil
4. After around 3-5 minutes of boiling, pour in 4 cups of sugar and stir
5. Allow sugar to dissolve in raspberry content and bring to a boil.
6. Continue to stir for 5-7 minutes and then perform 2 consistency tests:

– The Spoon Test: Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jam is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.

– The Plate Test: Chill a small plate in the freezer or place the bowl in ice water to chill it. Spoon a teaspoon of the hot jam onto the cold plate and let it rest for 30 seconds. Tip bowl to one side; jam should be a soft gel that moves slightly. If the mixture is thin and runs down the side of the bowl,
the gel is too soft.

Voila! You’ve made jam.