Easy Homemade Raspberry Jam Recipe

A simple fresh homemade Raspberry Jam recipe using just four ingredients. This small-batch jam is perfect for beginners and those wanting a super-simple, practically foolproof method!

Raspberry jam was always a favorite of mine – spread in between cake layers, or in thick lashings on toast. The tart, sweet flavor of the raspberries mixed with sugar is delicious. Plus you won’t believe how much better homemade jam is until you’ve tried it. 

This easy raspberry jam recipe is great for those new to jam-making and is a simple, foolproof method that they can refer to (and tweak, if wanted). All you need are a few bits of ‘equipment’ labeled below, most of which are probably already in your kitchen; the rest are likely optional. Plus, this recipe takes less than 30 minutes to prep!

All you need for this recipe is just four ingredients: raspberries, lemon juice, sugar, and pectin. If you’re new to the jam-making world (or curious) then you can head over to my Strawberry Jam post to learn more about what pectin is and the way the different ingredients work and interact together. If not, then let’s crack on with the recipe.

How To Make Raspberry Jam

The Equipment You Need

A Pan: It’s best to use a pan that is large and shallow, with a heavy base (rather than the traditional ‘taller, thinner’ saucepans. However, it needs to be tall enough to allow plenty of space as the raspberry jam boils and expands. 

Spatula or wooden spoon: Because of the high temperatures it’s best to avoid using a metal spoon or plastic and go for heat-proof wooden or silicone tools.

Jam Jars: Even if I’m not canning my jam for long-term storage, I like to use heat-proof sealable jam jars when possible. Especially, as it’s best to pour the hot jam into the jars and you don’t want them cracking. 

Potato Masher: Or another tool that you’re able to mash the raspberries before making the jam.

Canning Funnel (optional): While not entirely necessary, especially if you aren’t canning the jam for long term storage, this tool does make transferring the jam into the jars much cleaner and easier. 

Sieve or jelly bag (optional): If you want to manipulate the amount of seeds in your raspberry jam/raspberry jelly.

Thermometer (optional): Definitely optional, but if you plan on making lots of jam then a handy tool. Use it to tell when the jam has reached ‘setting temperature’.

I like to have everything prepared and sitting out ready before starting the process, so it’s all in place. 

The Steps

Start by mashing the raspberries in a large bowl using a potato masher, or similar tool. 

Next, mix the sugar and pectin in a separate bowl.

In a medium heavy-based pan, add the raspberries, pectin sugar and lemon juice.

Alternatively, if you want to make raspberry jam with less seeds then first add just the mashed raspberries and lemon juice. Simmer for a few minutes to break down, and then press through a sieve into a bowl. Then simply take 2-3 spoonfuls of the seeds to incorporate back into the raspberry mixture.

Heat on low-medium heat stirring constantly, to dissolve all the sugar. Otherwise you could have a grainy jam/sugar crystals may form on the jam).

Then, bring to a boil and allow it to have a hard rolling boil for about 5 minutes* without stirring. You can use a spoon just to check it’s not sticking to the bottom of the pan ( only then stir and reduce the heat slightly). Stirring constantly will affect the cooking time.

You can skim the foam from the top of the pan if you prefer the jam not be cloudy. Alternatively, add a very small amount of butter to the pan at the end of the boiling process to disperse the foam.

Finally, remove from heat and allow the mixture to cool down for about 10 minutes. This will keep your fruit and seeds in the jam from separating away from the liquid, so it’s even throughout.

In the meantime, sterilize all the utensils and containers/jars you will be using for the jam. I wash everything with boiling soapy water and then place in the oven for 10 minutes at 160ºC/325ºF to completely dry.

Place the jar onto a wooden surface or tea towel (which is meant to stop it cracking when you pour in the warm jam). Then transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.

Make sure not to touch the inside of the jar or jar lid at all with your hands and wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars.

*Because this is a small-batch jam, that’s literally all it took to reach setting point. However, this can vary depending on your pan so you can test the set point yourself with a thermometer. It needs to have reached 105ºC/220ºF.

Or by dipping a spoon into the jam and then immediately lifting away from the heat and turning horizontal. The jam is ready when the drops falling off the spoon are very thick and two run together before falling from the spoon. 

Storing:

Without properly heat ‘canning’ your raspberry jam it will last in the fridge for up to three weeks or in the freezer for up to 6 months. 

You can also use a boiling water canner method (the hot water bath method is outlined in the recipe notes of my Blackberry Jam recipe) if you want to properly store your jam for long-term storage. That way your jam will last around 1-1.5 years (usually 2 – but less as we’ve added less sugar than is the norm for this recipe) in a cool, dry, dark location. 

To Serve:

Raspberry jam goes perfect with cake; like this Raspberry & Coconut Cake or Raspberry and Lemon Swiss Roll Cake (Jelly Roll Cake). Spread over this  Tarte Soleil. Also serve over warm toast and croissants,  French Toast, and pancakes. Or even spoon into overnight oats or over yogurt or ice-cream bowls. 

If you give this recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.

Homemade Raspberry Jam

A simple fresh homemade Raspberry Jam recipe using just four ingredients. This small-batch jam is perfect for beginners and those wanting a super-simple, practically foolproof method!

5 from 11 votes

Print Pin Rate

Course: DIYs

Cuisine: European

Diet: Vegan, Vegetarian

Freezer friendly: 6 Months

Shelf life: 3 Weeks

Prep Time: 10 minutes

Cook Time: 10 minutes

Cooling: 10 minutes

Total Time: 30 minutes

Servings: 40

Calories: 48kcal

Author: Samira

Ingredients

• ▢ 2.2 pounds raspberries best to use fresh seasonal raspberries
• ▢ 12 ounce white sugar or other sugar like unrefined brown,etc.
• ▢ 2 tablespoon pectin
• ▢ 1 lemon, juiced fresh or bottled

US Customary – Metric

Suggested Equipment

• ▢
  A large, shallow heavy-based saucepan
• ▢
  Silicone spatula or wooden spoon
• ▢
  Glass jars
• ▢
  Potato masher or another similar tool
• ▢
  Canning funnel
• ▢
  Sieve or jelly bag (optional)
• ▢
  Infrared Thermometer

Instructions

• Start by mashing the raspberries in a large bowl using a potato masher, or similar tool.
  
• Mix the sugar and pectin in a separate bowl.
  
• In a medium heavy-based pan, add the raspberries, pectin sugar and lemon juice.

  Alternatively, if you want to make raspberry jam with less of the seeds then first add just the mashed raspberries and lemon juice, simmer for a few minutes to break down, and then press through a sieve into a bowl. Then simply take 2-3 spoonfuls of the seeds to incorporate back into the raspberry mixture.
  
• Heat on low-medium heat, stirring constantly, to dissolve all the sugar (otherwise you could have a grainy jam/ sugar crystals may form on the jam). *
  
• Bring to a boil and allow it to have a hard rolling boil for about 5 minutes *without stirring (although you can use a spoon just to check that it's not burning to the bottom of the pan- if so, stir and reduce the heat slightly. Stirring constantly will affect the cooking time).
• You can skim the foam from the top of the pan while boiling if you prefer that the jam is not cloudy. Alternatively, add a very small amount of butter to the pan at the end of the boiling process to disperse the foam.
• Remove from heat and allow the mixture to cool down for about 10 minutes. This will keep your fruit and seeds in the jam from separating away from the liquid, so it's even throughout.
• In the meantime, sterilize all the utensils and containers/jars you will be using for the jam. I wash everything with soapy water and then place it in the oven for about 10 minutes at 160ºC/325ºF to completely dry it.
• Place the jar onto a wooden surface or tea towel (which is meant to stop it cracking when you pour in the warm jam) and transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.
  
• Make sure not to touch the inside of the jar or jar lid at all with your hands and wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars.
  

Storing:

• Without properly heat "canning" your raspberry jam it will last in the fridge for up to three weeks or in the freezer for up to 6 months.
• You can also use a boiling water canner method (the hot water bath method – check my Step-by-Step Guide to Water Bath Canning for Beginners) if you want to properly store your jam for long-term storage. That way your jam will last up to 2 years in a cool, dry, dark location.

Video

Notes

*Because this is a small-batch jam, that’s literally all it took to reach setting point. However, this can vary depending on your pan so you can test the setpoint yourself either with a thermometer ( it needs to have reached 105C/220F) or by dipping a spoon into the jam and then immediately lifting away from the heat and steam and turning horizontal. The jam is ready when the drops falling off the spoon are very thick and two run together before falling from the spoon.

• You can use fresh lemon juice or bottled. Bottled has a consistent pH level, so is actually preferred by many jam makers. 
• Adding pectin to jams helps them to set. However, raspberries are a high pectin fruit anyway, so you can reduce the amount of pectin added, based on how set you like your jam to be. Or, remove it entirely as the lemon will help to set the jam too. 
• I would steer clear of jam sugar ( instead of using sugar plus pectin) for this recipe. The amount of pectin may be too high for the raspberries. If using it then only use a percentage of jam sugar along with granulated sugar.
• You can adjust the amount of sugar in this recipe. However, be aware that less sugar will affect how the jam sets, how long it takes to reach the setting point. It can also decrease shelf life marginally. 
• Feel free to use other varieties of sugar such as unrefined brown sugar, coconut sugar, etc. 
• If you end up making your jam too runny, this can be cooked again to thicken up. It’s always better to undercook rather than overcook. 
• The more jam you make, the longer it will take to reach its setting point. Mine is a small-batch jam, so didn’t take long at all.

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 38mg | Fiber: 2g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg

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