Raspberry Jam

Raspberry Jam without Pectin

I’m excited to add an easy raspberry jam to my collection of homemade preserves, which includes blueberry jam, strawberry jam, and freezer peach jam. This sweet and tart jam is made with just 4 ingredients, no pectin, and it’s ready in just 20 minutes because no canning process is involved!

Love using this to make raspberry crumble bars, raspberry linzer cookies, and spreading it on morning toast.

Why I Love This Easy Recipe

• It’s a simple 4-ingredient recipe, ready in just over 20 minutes. You can freeze it too!
• It can be used to make blackberry and blueberry jam too. Or a mixed-berry jam!

Find the full printable recipe with specific measurements below.

• Raspberries: Use fresh or frozen. If frozen, thaw them and drain them first. If fresh, wash them, pick them over, and remove any stems or debris.
• Granulated white sugar: Sweetens the jam but also stabilizes and thickens it.
• Lemon zest and juice: Brightens up the flavor while the acid helps to break down the fruit, releasing its natural fruit pectin.
• Salt: Just a pinch to round out the flavors.

How to Make Raspberry Jam

In a medium saucepan over medium heat, combine the raspberries, sugar, lemon juice and zest, with a pinch of salt, then stir frequently until it comes to a boil.

Reduce the heat to medium-low to bring to a simmer for about 7-10 minutes, stirring occasionally with a wooden spoon, crushing the raspberries as you go.

Once the jam has thickened and a digital thermometer reads 220°F, let it cool for 5-10 minutes before transferring it to jars.

Let the jars of jam sit without the lids to cool completely to room temperature. Then, once cooled, wipe the jar rim clean and seal it with the lid. Store them in the fridge until you’re ready to use them.

Recipe Tips

• Frozen raspberries: Fruit is typically frozen at peak ripeness, so this is a great option. Thaw them a little first so that the sugars don’t burn by the time the berries heat up.
• Testing thickness: As it cooks, drop a dollop of jam onto a frozen plate and freeze for another 2 minutes. Run your fingertip through the jam; if it stays separated, it’s thick enough. If not, keep cooking for a little longer.
• Strain out seeds: If you prefer no seeds in your jam, strain it through a fine mesh sieve before cooking down to thicken it.
• Uses: Biscuits, toast, pies, quick breads, raspberry thumbprint cookies, or empire biscuits. You can even use it on pancakes, in yogurt, or drizzled over ice cream!