Pantry Hill’s Raspberry Jam

Name: Pantry Hill’s Raspberry Jam
Prep time: 1 h
Total time: 1 h
Yield: 6 c.
Ingredients: 2 c. sugar; 2 tsp. Pomona’s Universal Pectin; 1/2 calcium powder (calcium powder provided with pectin packet); 4 c. mashed fresh raspberries (six 6-ounce packages)

After a trip to the farmer’s market, make jam you can enjoy all year long

By Charlyne MattoxPublished: Sep 29, 2025

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Becky Luigart-Stayner for Country Living

Yields:

6 c.

Prep Time:

1 hr

Total Time:

1 hr

This bright and not-too-sweet, four-ingredient jam is amazing on toast, of course, but spread your wings and try it on pork chops, with roasted chicken, or even as a dessert topping with ice cream and cookies.

Look for Pomona’s Universal Pectin in the baking aisle in the grocery store. If you don't want to process your jam, divide it into pint- or half-pint containers and store them in the freezer and thaw them as needed.

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Ingredients

2 cups sugar
2 tsp. Pomona’s Universal Pectin
1/2 calcium powder (calcium powder provided with pectin packet)
4 cups mashed fresh raspberries (six 6-ounce packages)

Directions

1. Step 1Place a canning rack in a medium pot and fill with water. Add 3 pintsize jars and bring to a boil. Boil 10 minutes, then remove from heat. Bring a small pot of water to a boil; remove from heat. Add lids and screw bands to water.
2. Step 2Whisk together sugar and pectin in a bowl. Whisk together calcium powder and ½ cup water in a separate bowl until dissolved. Combine raspberries and 2 teaspoons calcium water in a large pot and bring to a boil. Add pectin-sugar mixture and stir until pectin is dissolved; return to a full boil. Remove from heat.
3. Step 3Carefully remove jars from water. Fill jars to ¼ inch from tops. Wipe rims clean with a clean dish towel. Gently screw on two-piece lids. Return large pot of water to a boil. Return filled jars to boiling water (make sure they are covered by at least 1 inch of water). Boil 10 minutes. (Add another minute for every 1,000 feet above sea level you are.) Carefully remove jars from water and cool to room temperature. Check seals (lids should be sucked down and not pop up when pressed). If a lid pops up, store in the refrigerator.