Maple Raspberry Preserves


With August here and harvest season underway, we are once again faced with an overload of the delicious fruits and vegetables we waited so long to enjoy. Time to dust off those empty mason jars and but your pressure cooker to work! Since we are lovers of all things maple, we’ve decided to put a few twists on the old family canning recipes. No offense to your grandma, but our maple raspberry jam might make you want to throw away the old recipe cards. 2015-08-03 12.54.59Bright, tangy and just the right amount of sweet, this simple jam is so good, it might not make it to the water bath!



  • 4 cups rasberries
  • 4 cups maple syrup

Mash raspberries in a large pot and stir in maple syrup. Bring mixture to a boil over medium heat. I prefer not to use pectin in my jams, but if you like to use pectin to set your jams, add 1 1/2 teaspoons and boil for 5 minutes. If you do not use pectin, boil the maple and rasberries for approximately 25 minutes until the mixture has been reduced by 30 percent or the desired consistency is reached.20150731_073838

Ladle jam into jars, leaving 1/2″ headspace. Wipe rims and seal with lid and band. Process in a waterbath for 10 minutes, adjusting for altitude.  Be sure to take proper precautions when preserving food. Click here for a complete primer on safe canning.