Whether you need raspberry jam to top your sourdough toast, bagel, or scone, this from-scratch recipe is easy to follow and delicious. Try with fresh or frozen raspberries!
Want To Save This Article?
Enter your email below and we'll send it straight to your inbox. Plus, you'll receive new weekly recipe inspiration.
I love making jam from scratch, because it's an easy way to use up older or "imperfect" fruit. And, there are a million uses for jam, from topping vanilla ice cream to shaking it into a cocktail or smearing it on bread.
This raspberry jam is made with just 4 simple ingredients. Once you master the technique for homemade jam, it's easy to make other varieties, like strawberry, cranberry, or blueberry.
Jump to:
What You'll Learn In This Recipe
- Using fresh, frozen, or 'past their prime' raspberries for jam.
- Tips to ensure your jam is thick enough.
- How to store jam in the fridge or freezer.
For more tips and tricks to help level up your baking game, check out my top 10 secrets to becoming a better baker.
Ingredients You Need
There are only 4 main ingredients for raspberry jam.
- Raspberries: Either fresh or frozen raspberries will work! You can even use mushy or older raspberries. Just discard any moldy berries.
- Granulated sugar: Jam uses a lot of sugar, so don't be alarmed at the amount!
- Water: Adding a bit of water ensures the fruit doesn't burn.
- Lemon juice: This adds some additional flavor and tartness to the jam.
How To Make This Recipe
1. Add the raspberries, granulated sugar, water, and lemon juice to a saucepan. Cook over medium high heat until the mixture is boiling.
2. Next, reduce the heat to medium, and cook, stirring often, until the fruit has thickened.
3. You can test that the jam is thick enough with a chilled plate. Place a small dollop of jam on the chilled plate. If the jam stiffens (as is pictured above), it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
Remember that the jam will continue to thicken as it cools, so don't overcook.
4. Transfer the jam to a small bowl or jar, and refrigerate for 1 hour until it's fully cooled.
Expert Tips
- Storage: The jam can be stored in an airtight container in the refrigerator for up to 1 - 2 weeks. Alternatively, store in the freezer for up to 2 months.
- To prevent sugar crystals from forming in the final jam, you can brush the sugar off the sides of the saucepan with a pastry brush dipped in cold water.
- If you notice any foam on top of the jam, you can remove it with a spoon to ensure a beautiful final jam.
Recipe FAQs
No, because this recipe has not been developed for the purpose of canning. This jam should be kept in the refrigerator or freezer.
It's good practice to always ensure your storage jar has been properly cleaned. Since this isn't a canning recipe, running the jar through the dishwasher is all you need.
If you notice the jam is still runny after the cold plate test, allow the jam to continue cooking until it firms up when it hits the cold plate.
More Jam Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.
Raspberry Jam (Without Pectin)
Equipment
- medium sized saucepan
- spoon
- plate
Ingredients
- 1 ½ cups raspberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Heat raspberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Store in an airtight container in the refrigerator for up to 1 - 2 weeks.
Leave a Reply