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.
Alan
Hi can you use frozen raspberries,.and if so do you need to adjust the weight. Thanks
Camilla
Hi Alan, yes you can use frozen fruit in any jam, just proceed as normal with the same weight, no need to thaw.
Jeanie
Quick and easy recipe. Delicious raspberry jam!
Camilla
Awesome Jeanie, just what I like to hear:-)
Joe Ventress
Is it possible to make jam without sugar? I ask as my wife has diabetes and any added sugar is a no no. I am inclined to simply omit the sugar. Obviously the jam will not be stored but consumed on the day it is made.
Camilla
Hi Joe, as I won’t eat sweeteners I’m not really the right person to advise. I believe that you could use pectin to thicken the jam and sweeteners and then as you say eat it from the fridge within a couple of weeks or so. You could also try making chia seed jam with sweeteners which I tried once when I was sent some sweetener powder a few years ago but I didn’t like the taste as you could taste the sweetener so never shared the recipe.
A...
Can I suggest you look up keto jam recipes. They’re just about adding something to thicken the fruit and add monkfruit to thicken.
Rebecca
Well this was my first ever attempt at raspberry jam and so far so good!
Camilla
Excellent Rebecca, I hope this is the first of many:-)
Kelly
Is the lemon juice from squeezed lemons or the one you buy in store?
Camilla
Hi Kelly, I always use freshly squeezed lemon juice.
Lydia
What shelf life does this jam have please
Camilla
Hi Lydia, sorry I seem to have missed this info from this particular jam recipe. All my jams will be best for flavour and colour in their first year but will be shelf stable for years if kept in a cool dark place as the sugar acts as a preservative.
Anita Harvey
Ive always been wary of making jam but as my allotment yields loads of raspberries I chose this recipe.
So easy and quick. Lemon juice added a lovely tang. Thanks so much.
Camilla
That’s wonderful Anita, so glad you bit the bullet. I hope you now have the confidence to make more or my jams, I walk you through every step:-)
Barbs
Been making jam for years, this is the quickest and trouble free ever! Thank you so much. Going to have a go at strawberry this weekend.
Camilla
Aaw, thank you so much Barbs, so glad you like the recipe. Good luck with the strawberry jam making:-)