*UPDATED: June 29, 2019*
Here in northern Canada, fall begins in the middle of August. While we homeschool year-round, in the summer months we ease up a bit. We enjoy art and science activities outdoors – including gardening and harvesting whatever we can forage from our property. This includes rosehips, cranberries, and everbearing raspberries. We have a bumper crop this year, and last week we learned how to make no-cook jam with everbearing raspberries from the bushes behind our water tank room.
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It seems to me that our everbearing raspberries aren’t nearly as sweet or flavorful as the wild raspberries growing on the rocks further away from the house. However, they’re plentiful. I can pick them fast. It took me about thirty minutes to gather what we needed to make one batch of no-cook everbearing raspberry jam.
It has been over twenty years since I’ve made jam. So I took the easy route and simply used the basic no-cook jam recipe that came with the package of Certo pectin.
I’m pretty sure I have at least ten or twenty old-fashioned raspberry jam recipes in my cookbook collection. However, we just returned to our off grid home a little over a month ago. And (big surprise) I’m not as far along in unpacking as I’d like to be. In fact, I’m swamped with writing work, taking the girls to daily swimming lessons, and getting ready for our next homeschooling and homesteading year. So I wanted our experience of learning how to make no-cook jam with everbearing raspberries as easy as possible.
Here’s how we did it.
How to Make No-Cook Jam with Everbearing Raspberries
First, pick your raspberries. You’ll need at least six cups of fresh everbearing raspberries to produce the three cups of crushed berries the recipe calls for.
Next, wash them gently. I found that our berries were pretty delicate compared to the more compact wild berries we picked a few weeks ago.
Lay them on a cookie sheet or plate in one layer, and start mashing them up. This is a great job for little hands, and my four-year-old was eager to get mashing with a potato masher. While you can strain out the seeds, we didn’t bother.
Measure three cups of mashed raspberries.
Next, pour them into a bowl and add the sugar that your recipe calls for. Let the raspberry/sugar mix sit for ten minutes.
During this time, in a saucepan mix your pectin crystals (I used Certo by Kraft) with 3/4 cups of water. Bring to a boil and let it simmer. I let it go for about three minutes. Add this to your raspberry/sugar mixture.
Then simply ladle (or pour) it into clean, dry glass jars. The instructions that came with the pectin said not to sterilize the jars. I just washed them out with boiling water to be extra-safe.
After letting our jam cool for 24 hours, we decided to freeze all the jars but one. Fresh jam on toast for breakfast, friends.
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