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
- 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.
Ellen Andrews
Hi I am Ellen, got some sell buy date raspberries from work =and just search how to make homemade jam. I try first time so quick and easy as I am diabetic so without your type of sugar I use trivia and its awesome just the same I be trying more with other fruits that recipe was easy to understand.
Camilla
Excellent Ellen, so glad the recipe works for you. I would imagine you would need to keep this type of jam in the fridge and eat quite quickly as sugar acts as the preservative in jam.
Sherry Woolley
Hi Camilla,
Do you really just pour jam into prepped jars and tighten lids on?! You don’t have to boil the sealed jars at all? I thought I remembered you had to do that when making jam . This sounds too easy to be true lol.
Sherry
Camilla
Hi Sherry, this is how we make jam in Europe, hot water bathing is something more common across the pond due to botulism which isn’t an issue here.
Tamsin
Goodbye commercial pectin, forever.!
Camilla
Yay:-)
Ellen
Just picked some raspberries this morning and thirty minutes later we have delicious jam. Thanks for the recipe!
Camilla
Excellent Ellen, very jealous, wish I had some raspberries to pick!
Sue
Hi I’ve started making home made jam while in lockdown in Melbourne Australia. You are right- no comparison to shop bought jams, when you open the lid the aroma is wonderful, shop bought jams have no smell!! My family ate very happy, I’m looking forward to making more when I find fruit on sale. Thanks
Camilla
That’s wonderful to hear Sue, lockdown has had many of us trying things we hadn’t done before. So glad you’ve found the enjoyment of jam making, the bug won’t leave you now:-)
Kenya
I bought alot of raspberries that were on sale and froze some and didnt know what to do with all of them so i decided to try making this jam and oh my goodness,how delicious is this?Very easy,Im never buying jam from the store
Camilla
Excellent Kenya, yes there really is no comparison between homemade and shop bought jam:-)
Leanne
How long will it keep in the jars in the cupboard unopened and also how long in the fridge once opened? Thanks
Camilla
Hi Leanne, jam is best in it’s first year but will keep for years if stored in a cool dark place. Once opened and in the fridge it will last months, I have had jam for a year in the fridge and still fine (I make a lot so it’s a job to keep up:-)
Amanda
Just made this using frozen raspberries. Turned out great! Thanks!
Camilla
Excellent Amanda, so glad like the recipe:-)