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Easy Homemade Raspberry Jam Recipe (No Pectin Needed)

A spoonful of thick, vibrant red homemade raspberry jam being lifted from a glass jar.
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Make this simple, sweet, and tangy homemade raspberry jam using just three ingredients. This quick recipe is perfect for beginners and yields a vibrant spread ideal for toast or baking.

Ingredients

Scale
  • 2 pints fresh or frozen raspberries
  • 4 cups granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare your jars if canning. If making refrigerator jam, have clean jars ready.
  2. Combine the raspberries and lemon juice in a large, heavy-bottomed saucepan. Cook over medium heat, stirring often, until the berries break down and release their juices, about 5 to 7 minutes.
  3. Stir in the sugar until it is completely dissolved. Increase the heat to medium-high.
  4. Bring the mixture to a full, rolling boil that cannot be stirred down. Boil hard, stirring constantly to prevent scorching, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it passes the cold plate test (a small spoonful dropped onto a chilled plate wrinkles when pushed). This usually takes 10 to 15 minutes.
  5. Remove the pan from the heat. Skim off any foam that forms on the surface.
  6. Ladle the hot jam into your prepared jars, leaving 1/4 inch headspace. Wipe the rims clean.
  7. Process in a boiling water bath canner for 10 minutes, adjusting for altitude, or allow to cool completely for refrigerator storage.

Notes

  • For seedless raspberry jam, press the cooked berry mixture through a fine-mesh sieve before adding the sugar.
  • This recipe makes a small batch perfect for beginners or for immediate use.
  • If you prefer a thicker set without canning, you can simmer the mixture longer until it coats the back of a spoon.

Nutrition

Find it online: https://cravybite.link/easy-raspberry-jam-no-pectin-recipe/