How to make raspberry jam (Gourmet Chick in Canada)

Drive along the main road to Doaktown in Canada and you will see a cheery little yellow hut by the side of the road. You’ve found the jam shack where Darlene Bamford sells her home made preserves and pickles. Darlene uses recipes handed down from her mother to make vibrant sticky jams which are famous in the local community. Besides running the jam shack during the summer months Darlene also has a weekly market stall in town, runs a bed and breakfast and harvests the berries and fiddleheads to make all her produce. In case she was not busy enough she has now started classes in jam making which I was able to squeeze in during my trip to New Brunswick.

Our finished raspberry and blueberry jam
Darlene shared her brilliant raspberry jam recipe with us during the hands on class and now I can share it with you. It is great just on toast and would be even better on a freshly baked scone. Darlene makes hundreds and hundreds of jars a jam a year so she doesn’t bother with jam thermometers at all, but for those of you who are not that confident (and I am one of you) I have included a temperature guide.
Darlene with the jam
5 cups of raspberries
2 tbsp lemon juice
1 box of pectin
7 cups of white sugar
8 clean jars and lids
Stirring in the pectin to the jam
1. Fill the empty jars with boiling water in order to sterilise them.
2. Crush the berries, one cup at a time in a large saucepan then stir in the lemon juice and pectin and bring to a boil, stirring constantly.
3. Boil for one minute then stir in the sugar carefully and bring to the boil again. Stir intermittently. Once the jam mixture is boiling and you can hear a popping sound, remove the jam from the heat. On a thermometer the jam should register 107c.
The jam at boiling point, ready to be removed from the heat
4. Once the jam mixture is off the heat stir continuously for five minutes. If you don’t do this step all the seeds and berries will sink to the bottom of the jam.
5. Using a spoon carefully skim the foam off the surface of the jam mixture to give a more glossy appearance.
The jam ready to be put in jars
6. Place the lids in a bowl of boiling water and one by one empty the boiling water from the jam jars. Spoon the jam mixture in using a funnel until almost the jar is filled almost to the top.
7. Top with a lid from the boiling water, being careful not to touch the sides of the lid.
8. Repeat with each jar of jam and then leave to set for 24 hours.
Makes eight jars of jam.
Pouring the jam into the jars

The video shows Darlene making raspberry jam.
Gourmet Travel Tips
  • We flew with Air Canada from London to Halifax then on to Moncton. Doaktown is a two and a half hour drive from Moncton. Flights were £694 return.
  • Dinner on arrival night, one nights accomodation, breakfast and one jam making class is $145 per person or $275 per person. You also get to take away your eight jars of jam.

    The Homestead Inn, 9493 Route 8, Blissfield, New Brunswick, Canada E9C 1G6 (Ph: 506 365-7912)

One of the bedrooms at the Homestead Inn – we didn’t stay here but it looked pretty nice
Gourmet Chick was a guest of the Canadian Tourism Commission.
If you liked reading this you might like my post about foraging for fiddleheads in Canada and making fiddlehead soup.


  1. Very nice jam you made there!

    It is coincidental but I have just started making some jam too. Your’s look much better – so I need to try harder.

    Not that easy to find really cheap yet good quality berries in Hong Kong though. All the imported stuff are too pricey for ‘jamming’ : )

  2. 😀 This looks exactly like the jam my mother and I made back in Vancouver. We had raspberry bushes that just produced massive quantities of raspberries. Delicious!

  3. This looks like so much fun! I recently made jam using just fruit juice and the natural sugars of the strawberries which was delicious. Bet this tastes amazing too, may have to give it a go!

  4. Your jams look amazing. You can’t beat the homemade stuff but I tend to buy it from the little old ladies you find at markets. lol.

  5. That final product of the raspberry jam looks amazing! Just the colour and seeds.. makes me want to eat it now…

  6. HK Epicurious – Oh that is a shame – we are lucky in the UK to have such a plentiful supply of berries.

    Su-Lin – It must be a special Canadian raspberry that looks so good

    The Little Loaf – Was it not bitter at all?

    Helen – Little old ladies are the best jam makers – I figure I have a few years of practicing ahead.

    Catty- Have got a jar on the go right now!

  7. that’s lovely- but doesnt she add the jars to boiling water in the end to seal them? or is this one of those jams which you have to consume rather quickly within a limited time frame? x shayma

  8. A fabulous jammy blog, all the right stuff and bang at the beginning of the pick your own season here in the UK. Couldn’t be better

  9. Shayma – no she doesn’t just boiling water on the lids. If you look at the video you can see how she does it. Hope that helps.

    Gary – Yes I really want to go to a pick your own – on the to do list for sure

  10. Hey just wondering approx how many kg is 7 cups of raspberry?

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