This delicious Quick & Easy Raspberry Jam will have you emptying the jar in no time – seriously good! Made with just 3 ingredients in under 10 minutes with no added pectin.
I prefer to keep my jams as natural as possible with a soft set so always use lemon juice to aid the setting and I think it probably gives jams a more vibrant flavour and colour.
As my raspberries were a day past their sell by date (by the time I used them) I not only needed to rinse them but needed to bathe them in a large salad spinner full of water to help me pick out the bad ones. There were 100 g of iffy raspberries which left me with 800g.
It’s usually best to make jam with ‘just ripe’ fruit as the pectin levels are higher but at this price I wasn’t going to be fussy, plus raspberries don’t contain much pectin to start with.
So given the age and wetness of my raspberries (even after spinning) I think my jam took longer than usual to get to setting point. Hence I have advised testing from 7 minutes in the recipe to take this into account.
My whole family were blown away by my Quick & Easy Raspberry Jam, it’s seriously good. If you compare it to shop bought jam, well, there is no comparison! If you’ve never made jam before then you really need to change this state of affairs to start enjoying jam at its best!
Previously I’ve made Seedless Raspberry Jam as a treat for hubby but even though he doesn’t like seeds he was soon tucking into this jam with a scone and thoroughly enjoying it!
Here are some more raspberry jam recipes:
- Easy Seedless Raspberry Jam – Fab Food 4 All
- Raspberry & Chocolate Jam – Fab Food 4 All
- Raspberry & Blackcurrant Jam – Fab Food 4 All
- Blackberry & Raspberry Jam – Fab Food 4 All
- Strawberry, Raspberry & Redcurrant Jam – Fab Food 4 All
- Tutti Frutti Jam – Fab Food 4 All
- Morello Cherry & Raspberry Jam – The Veg Space
Raspberry & Chocolate Jam
Do leave a comment and rating below when you make this raspberry jam.
Better still share a picture by tagging @FabFood4All on social media as I love seeing my recipes come to life!
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Quick & Easy Raspberry Jam - no pectin
Ingredients
- 800 g raspberries rinsed and dried
- 700 g granulated sugar
- 5 tbsp lemon juice
Instructions
- Put the raspberries, sugar and lemon juice into a preserving pan or similar.
- Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.
- Bring the pan to a rolling boil and time for 7 minutes.
- Take pan off the heat and place a few drops of jam onto a chilled saucer.
- Place saucer in fridge for about a minute.
- Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.
- If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
- Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 2 jars (900 mls in total).
- Store in a cool dark place and refrigerate once opened.
Notes
Sterilise 2 x 450 ml jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
Jackie
I really want to cook this recipe but I have frozen the raspberry’s from my garden. Can I still use them to make this jam, and if, so should I defrost them first?
Many thanks in anticipation of your reply.
Camilla
Hi Jackie, no problem, just proceed as if they are fresh raspberries as they’ll thaw as you gently heat to dissolve the sugar.
SCD Goff
Wanted to log on and say thanks as it was my first time making jam, went really smoothly (I put in maybe a squeeze too much lemon-juice, was eye-balling it!), jam is delicious and makes me want to have another go. Thank you!
Camilla
Thank you so much for taking the time out to let me know, so very glad you’ve caught the jam making bug. I have many, many recipes for you to expand your repertoire:-)
Jean
Oops! got my recipes mixed up. Yours did not call for unsweetened fruit juice.
Camilla
I’m very confused now Jean, did you use my recipe or was your comment meant for another recipe on another blog LOL?
Jean
Wow Wow Wow!! I made this jam today and I am so impressed with the set. I have always in the past, used less sugar-pectin recipes and since I can no longer buy this product, I decided to try your recipe. Since I didnt have any unsweetened juice, I just used sugar. 5 1/2 c. raspberries, 5 Tbsp. fresh lemon juice and 3 1/2 c. sugar. It turned out a perfect set and just the right sweetness. In fact next time I’ll try even less sugar.
Misti Lefevre
It’s perfect!! I doubled it and let it boil for 12 mins and it is perfectly set. And delish!
Thank you
Camilla
Yay, so glad you like the recipe Misti, thank you for taking the time to leave a comment:-)
Sharon
I have a really stupid question about the red raspberry jam. And that is each and every time I make jam no matter what method in the end the jam is a mushy tart item. And my berries are sweet right off the bush but making jam even adding all that sugar the jam is still tart. Do you have an. Newer to this? Ihave yet to find a recipe that also will turn the jam into a dark ness. And not thick like jam. I have contacted several companies about this and received no replies. So now it is your turn
Camilla
Hi Sharon, 1st question is, have you tried making my raspberry jam recipe as I can only answer questions about that. Once you have made my recipe and you have specific questions on it, then I can answer you. At the moment I’m not understanding.
Helen Evans
Made a a batch with 1.3kg
Made 10 medium jars
Perfect so Easy
Took 10 mins
Camilla
Awesome Helen, wish my raspberry bush had produced some fruit this year so I could join you:-)
Soph
Made with wild raspberries this evening. Made a really tiny batch with half a lemon and 200g raspberries, but it worked well.
Camilla
Awesome Soph, enjoy your wild raspberry jam:-)
Les
Couldn’t believe it. Recipe dead simple. Just pro rata’d the ingredients for my half kilo of raspberries and boiled for 9 minutes. Simples. Good set as well. Thanks
Camilla
Yay, so glad you like the recipe Les:-)
Dieuwke McDonough
Can this recipe be doubled or tripled? What size are the 2 jars it makes? Thanks
Camilla
Hi there, I’ve never doubled this recipe but I know when readers have mentioned doubling my jam recipes then the time to reach setting point can take an awfully long time, maybe more than double? The volume of jam is in the recipe, which is 900 ml in total. If you do make more than the this recipe states then I’d advise you to use a digital thermometer so that you know when setting point is reached (around 104 – 105.5C). On a quick Google search the largest volume of raspberries used in a jam recipe that I can see is 1 Kg so perhaps that’s the optimum figure!