This jam is quick to make, uses natural ingredients, and doesn’t require any fancy equipment or added pectin. It thickens naturally thanks to the raspberries’ natural pectin and a bit of lemon juice. The result is a vibrant, fruity jam with an intense raspberry flavor that tastes far better than store-bought versions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh or frozen raspberries granulated sugar lemon juice (freshly squeezed)
Directions
Prepare ingredients: If using fresh raspberries, rinse them gently and drain. If using frozen, thaw them before starting.
Combine in saucepan: In a medium saucepan, combine raspberries, sugar, and lemon juice.
Cook the mixture: Bring to a gentle boil over medium heat, stirring frequently to dissolve the sugar and break down the berries.
Simmer and thicken: Reduce the heat to low and simmer for 15–25 minutes, stirring often. The jam will thicken as it cooks. To check consistency, place a small spoonful on a cold plate and run your finger through it—if it wrinkles slightly, it’s done.
Cool and store: Remove from heat and let cool for 10–15 minutes. Transfer to clean jars or containers. Once fully cooled, store in the refrigerator.
Servings and timing
This recipe yields about 1 to 1½ cups of jam. Prep time: 5 minutes Cook time: 20 minutes Total time: 25 minutes
Variations
Seedless Jam: Press the cooked jam through a fine mesh strainer to remove seeds.
Mixed Berry: Add strawberries, blueberries, or blackberries for a mixed berry version.
Spiced Jam: Add a pinch of cinnamon or vanilla extract for a warm flavor twist.
Low Sugar Option: Reduce the sugar to taste, but keep in mind it may result in a looser consistency.
Honey Sweetened: Use honey instead of sugar for a naturally sweetened variation.
Storage/Reheating
Store raspberry jam in an airtight jar or container in the refrigerator for up to 3 weeks.
For longer storage, freeze in freezer-safe containers for up to 3 months. Leave space at the top for expansion.
This jam does not need reheating, but you can warm it slightly in the microwave if using as a sauce or topping.
FAQs
Can I use frozen raspberries?
Yes, thaw them before cooking. They work just as well as fresh raspberries.
Why doesn’t this recipe use pectin?
Raspberries naturally contain pectin, and lemon juice helps activate it, allowing the jam to thicken without additives.
How do I know when the jam is ready?
Use the cold plate test—place a spoonful on a chilled plate, let it sit for a minute, and run your finger through it. If it wrinkles and holds its shape, it’s ready.
Can I double the recipe?
Yes, but be aware that it may take slightly longer to cook and thicken properly.
Is this jam shelf-stable?
No, this recipe is not intended for canning and must be refrigerated or frozen for safe storage.
Can I reduce the sugar?
Yes, but less sugar means a softer set and shorter shelf life.
What’s the purpose of lemon juice?
Lemon juice adds acidity to balance the sweetness and helps the jam set by activating the natural pectin in raspberries.
How do I remove the seeds?
After cooking, strain the jam through a fine sieve or cheesecloth while it’s still warm.
Can I use other sweeteners?
Yes, you can use honey, maple syrup, or agave, but the flavor and consistency may vary slightly.
What should I serve raspberry jam with?
Toast, scones, pancakes, yogurt, oatmeal, desserts, or as a filling for cakes and cookies.
Conclusion
This easy raspberry jam recipe is the perfect way to capture the vibrant flavor of raspberries with minimal effort and ingredients. Naturally thickened and bursting with fruity goodness, it’s a staple you’ll want to make again and again. Whether you’re spreading it on warm toast or gifting it in jars, this homemade jam is a simple pleasure worth savoring.
This easy raspberry jam is made without pectin, using just three natural ingredients. It’s sweet, tart, and thickens beautifully on its own, making it perfect for toast, yogurt, or baking.
Author:Catherine
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:1 to 1½ cups
Category:Condiment
Method:Stovetop
Cuisine:Universal
Diet:Vegan
Ingredients
2 cups fresh or frozen raspberries
1 cup granulated sugar
1 tbsp lemon juice (freshly squeezed)
Instructions
If using fresh raspberries, rinse and drain them. If using frozen raspberries, thaw them completely.
In a medium saucepan, combine raspberries, sugar, and lemon juice.
Bring the mixture to a gentle boil over medium heat, stirring frequently to dissolve the sugar and break down the berries.
Reduce heat to low and simmer for 15–25 minutes, stirring often, until the mixture thickens. To check doneness, place a spoonful on a chilled plate and run your finger through it—if it wrinkles slightly, it’s ready.
Remove from heat and let cool for 10–15 minutes.
Transfer jam to clean jars or containers. Once cooled completely, store in the refrigerator.
Notes
To make seedless jam, strain the cooked mixture through a fine mesh sieve while warm.
Use a combination of berries for a mixed fruit version.Add a pinch of cinnamon or vanilla for extra flavor.Reduce sugar for a less sweet jam, but note the consistency may be looser.This jam is not shelf-stable and must be stored in the fridge or freezer.
