Ingredient · Ingredients
Raspberry
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A fragile cane berry that Ohio State groups with fruits that always need added acid, pectin, or both — and which U.S. jam identity lists in Group I.
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Raspberry is a hollow cane berry that crushes if you look at it hard. Ohio State places raspberries in Group III: always needs added acid, pectin, or both 1. Ripe perfume and a reliable gel do not arrive together. Commercial pectin is the usual honest move. See Pectin and Jam.
Jam identity. 21 CFR 150.160 lists raspberry and red raspberry in Group I 2. Kitchen pectin class and labeling group are not the same table. Blackberry can gel from sour fruit alone; this berry does not get that Ohio Group I pass.
Ohio’s jam-without-pectin berry row includes raspberries with strawberries 1. Follow a tested process if the jar is for the shelf. Strawberry is the other soft berry that needs help.
What to notice. Perfume first, then structure. Pale, wet berries make pale syrup. Do not invent a canning time.
At a glance
- Also called
- raspberries, red raspberry
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Cited in this article
- Jams, Jellies, and Other Fruit Spreads (HYG-5350) — Treva Williams. Ohio State University Extension. 2015 — Culinary definitions of jam, jelly, preserves, marmalade; pectin/acid/sugar roles; sheet, temperature, and plate tests for doneness. Cites USDA Complete Guide and NCHFP.
- 21 CFR § 150.160 — Fruit preserves and jams — U.S. Food and Drug Administration (text via Cornell LII) — U.S. standard of identity. Group I fruit-to-sugar 47:55; other cases 45:55; finished soluble solids not less than 65 percent. Kitchen usage and this labeling standard are not the same thing.
Updated 2026-08-26. gg:ingredient:raspberry · CC BY 4.0
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