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Easy 3-Ingredient Homemade Raspberry Jam (No Pectin Needed)

A close-up, overhead shot of thick, bright red homemade raspberry jam glistening inside a clear glass jar.
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Make this bright, flavorful homemade raspberry jam with just three simple ingredients. This recipe is quick, requires no added pectin, and is perfect for beginners. You can store this small batch jam in the refrigerator, freezer, or process it for water bath canning.

Ingredients

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

Instructions

  1. Prepare your jars if canning, or gather your refrigerator/freezer containers. If canning, process jars in boiling water for 10 minutes before starting the jam.
  2. Combine the raspberries and sugar in a large, heavy-bottomed pot. Let the mixture sit for 15 minutes to allow the sugar to draw out the juices from the berries.
  3. Place the pot over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to bubble.
  4. Once the mixture reaches a full, rolling boil that cannot be stirred down, add the lemon juice. The lemon juice helps the jam set naturally.
  5. Continue to boil rapidly, stirring often to prevent scorching, until the jam thickens. This usually takes about 10 to 15 minutes of hard boiling.
  6. Test for set: Dip a cold spoon into the jam and hold it up. If the jam drips off slowly in a thick sheet rather than running off like water, it is ready. Alternatively, place a small spoonful on a chilled plate; if it wrinkles when pushed, it has set.
  7. If you are making refrigerator or freezer jam, remove the pot from the heat and skim off any foam from the surface. Let it cool slightly before pouring into clean jars.
  8. If you are canning raspberry jam, ladle the hot jam into your hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands, and process in a boiling water bath canner for 10 minutes, adjusting time for altitude.
  9. Allow the jam to cool completely before storing. Enjoy this best raspberry jam on toast or yogurt!

Notes

  • For seedless raspberry jam, gently press the cooked jam through a fine-mesh sieve before the final boil or before jarring.
  • This recipe makes a small batch, perfect for keeping one jar in the fridge and one in the freezer.
  • If using frozen raspberries, do not thaw them before cooking.

Nutrition

Find it online: https://whiskdaily.com/easy-raspberry-jam-recipe-no-pectin/