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Dzem Malinowy (Raspberry Jam)

  • Author: Polish Housewife
  • Yield: 6 to 8 1-cup jars 1x
  • Cuisine: Polish


Easy to make and delicious, raspberry jam


  • 2 pounds raspberries
  • 24 cups sugar (depending on your tastes)
  • juice of 1 lemon
  • 1/21 cup brandy (optional)


  1. Put 6 to 8 1-cup jam jars and their lids in a pot of boiling water to sterilize them or run them through the dishwasher
  2. Put the raspberries and sugar in a large pan and cover, let sit for 3 hours or overnight to draw out the juice
  3. Add lemon juice and bring to a boil, stirring
  4. Reduce heat and simmer for 15 – 20 minutes
  5. Remove from heat and cool
  6. Again bring the jam up to a boil, then reduce heat and simmer of 10 – 20 minutes
  7. You can test the consistency of your jam by putting a small plate in the freezer for 5 minutes to chill, put a small spoon of hot jam on the plate, let it sit for about 30 seconds, tip the plate on its side, if it runs, it needs to cook longer, if it gels and moves only slightly, it’s ready
  8. Remove from the heat
  9. Add the optional brandy if you’re using it
  10. While still hot, pour or ladle into the clean jars, wipe any spills of the rim of the jars, and seal tightly
  11. Put the jars in a pot, fill with at least 2 inches of water, bring to a boil, and let simmer for 10 minutes
  12. Remove the jars from the pot and cool
  13. As the jars cool, you’ll hear popping sounds, as the lids seal, there should be no give in the lids
  14. I’ve never had it happen, but if you have a jar with a lid that didn’t seal perfectly, put it in the fridge and eat this one first