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.
Last week I stumbled across £11 worth of raspberries for 11 pence so today I’m bringing you Quick & Easy Raspberry Jam which as usual uses no commercial pectin or jam sugar just lemon juice (which is high in 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
- Blackberry & Raspberry Jam – Chez Maximka
Raspberry & Chocolate Jam
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Quick & Easy Raspberry Jam - no pectin
This delicious raspberry jam will have you emptying the jar in no time - seriously good! Made with just 3 ingredients in under 10 minutes.
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.
Recipe Notes
Put 2 - 3 saucers in the freezer before you start.
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.
Les heathcote
just made raspberry jam to your recipe. The chances of this jam keeping for 3 months in the fridge are nil.
Already my granddaughter is cutting the bread for a jam sandwich for her and my wife.
If it lasts 3 days i’ll be surprised.
Camilla
LOL, so glad you all love it Les. I was actually trying to get hold of a raspberry plant today as it would be lovely to make this with homegrown raspberries. The supermarket had sold out sadly but I’m still on the look out:-)
Margaret Jay
Hi …….. I have just made your raspberry jam recipe and it is absolutely superb. I used half frozen and half fresh. It made 3 jars and a little over. So had to make some scones! All delicious. Thank you for your recipe it was so easy to follow, just three ingredients. Margaret Jay
Camilla
Excellent Margaret, I’m very envious, I’m just imagining those scones and raspberry jam:-)
Mette
Hi Camilla. I used your recipe today – I have wild raspberries in my back garden and usually they rain away but this year they have loads of berries. I added a little zest with the lemon juice too. Great and easy recipe. Thank you for the inspiration. /Mette
Camilla
Fabulous, how lucky are you to have wild raspberries:-)
Eileen O'Connor
Thank you for this recipe, it really is quick and easy! I do not add pectin when making jam and I always add some apple to up the pectin value. As the raspberries are soft they turn to jam very quick and even though I cut the apple into tiny slices there were still little chunks of soft apple in the jam but still ok. Using your recipe with the lemon juice is fantastic, Even though I only had 300g of raspberries I used a whole lemon and it set very quick. You are right about the vibrant colour when using lemon juice – the jam looks fantastic. I have an old recipe book (All In the Cooking) and there is a recipe for raspberry buns, which is a scone dough and then rather than cutting out like normal scones you roll the dough and slice into pieces. Then make a hole in the centre and put raspberry jam in the hole and pull up the sides and bake.. What more could you want. Can’t wait to try your other recipes. Thank you
Eileen O’Connor, Ireland
Camilla
Thank you Eileen, glad you like my recipe. Yes I tend to use lemon juice in all my low pectin fruit jam recipes as I used jam sugar once and disliked the firm set it gave so have used lemon juice ever since. Your raspberry buns sound like something I made at school once, enjoy:-)
Sara J Bickel
Those buns sound amazing! I’ll try it on the next cool day!
Camilla
What buns?
Jo Johns
Made the easy raspberry jam today – thank you for a lovely, easy to follow recipe. I made loads! And it tastes, and looks, fabulous.
Jo
Camilla
Excellent Jo, so glad you like the recipe. Hope you make some more of my jams:-)
Amy S
Made some Strawberry, Raspberry and BlackBerry jam today using your recipe! It tastes delicious thank you so much 🙂
Camilla
Fab, you could have used my Tutti Frutti Jam recipe which has all those fruits along with blueberries:-) https://www.fabfood4all.co.uk/tutti-frutti-jam/
Jacqui McClelland
Thankyou for recipe, about to make this with my grandson.
Camilla
Excellent and lovely to teach your grandson a lovely skill!
Veronica Dean
I have frozen raspberries so. Hope these will be ok
Camilla
You can make all jams with frozen fruit so you’ll be fine, it’s just not quite as good as fresh but hardly any difference.
Marie Gooding
Hello, a lovely jam recipe, just wondering what the shelf life is?
Camilla
Hi Marie, for best flavour I’d say it’s best eaten within 12 months but jam will last years in a cool dark place. Just store in the fridge once opened where it will last at least 3 months but often much longer.
katheryn
Raspberry bushes are so easy to grow and multiply each year. Love making multi berry jam. Will be sure to try your recipe.
Camilla
Thanks, wish I had them in my garden:-) Do let me know how you get on!