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 my Quick & Easy Raspberry Jam recipe.
As usual, there’s no commercial pectin or jam sugar just lemon juice which helps with the gel formation.
I prefer to keep my jams as natural as possible with a soft set so I use lemon juice to aid the setting. I also think it 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 needed to rinse them and bathe them in a large salad spinner full of water to help me pick out the bad ones.
There were 100 grams of iffy raspberries which left me with 800 grams of good ones.
It’s best to make jam with ‘just ripe’ fruit as the pectin levels are higher. However, at this price, I wasn’t going to be fussy; raspberries don’t contain much pectin to begin with.
So given the age and wetness of my raspberries (even after spinning) I think my jam took longer than usual to get to the setting point. Hence I have advised testing from 7 minutes in the recipe to consider this.
My whole family was blown away by my Quick & Easy Raspberry Jam, it’s incredible!
If you compare it to shop-bought jam, there is no comparison! If you’ve never made jam before, you 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!
How Long Does Raspberry Jam Keep?
This Quick and Easy Raspberry Jam is best for colour and flavour in the first 12 months if kept in a cool, dry, dark place. However, it will be safe to eat for many years.
Once open, keep the jam in the fridge where it will keep for many months (always use a clean teaspoon to dispense).
More raspberry jam recipes
Once you’ve made my simple Raspberry Jam you should check out the following 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
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Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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.
Kasi
Can this jam be froze?
Camilla
Hi Kasi, I’m confused as to why you would want to freeze a jam that is shelf stable and waste your freezer space on it. I have never frozen jam but believe freezer jams are not made by the same method but I really don’t know much about them I’m afraid. But virtually any food will freeze, so yes, you could freeze this jam but I couldn’t tell you anymore than that I’m afraid.
Cheryl Stephenson
I’m trying your recipe today. I am diabetic, and wondered if I could use monk fruit sweetener instead of sugar
Camilla
Hi Cheryl, I’m afraid I know nothing about Monk Fruit and don’t eat any kind of sweeteners. I had a look and there are jams made with Monk Fruit which only keep for 2 weeks so perhaps you could get guidance from those and combine recipes.
Anne
I made this delicious jam yesterday with frozen raspberries. I reduced the quantity to 500 g fruit, 400 g sugar etc. I let the sugar dissolve slowly with the frozen raspberries and then proceeded with the recipe. I also added a little orange juice and zest with the lemon.
Camilla
Wonderful Anne and a great idea to do it that way!
adele osborne
So delicious so tasty and so easy how would you do blackberry please send me how I have done all three berries.blueberry, strawberries, raspberries please send me how to do blackberry
Thank you
Camilla
Thanks Adele, so glad you like the raspberry jam. I do have a search bar with a looking glass symbol where you can type in what you’re looking for. It’s under the hamburger menu on a mobile. Here are all my jams with blackberries: https://www.fabfood4all.co.uk/?s=blackberry+jam
Laura
I’ve just made this jam with rescued raspberries reduced in store. Jam is absolutely delicious. Thank you so much for sharing the recipe. I will make more in the summer and will add blackberries too as we have 3 regular raspberry bushes growing in our garden, 1 golden raspberry bush and a big blackberry bush. Will he great for gifting.
Camilla
Thank you so much for your feedback Laura. Very jealous of your fruit bushes, I have one raspberry bush which I’ve had a couple of years and yet to bear more than a few raspberries:-)
Pat
Raspberry plants = cut down the old stems after picking all the raspberries. Leave the fresh new stems and give them a bit of a feed. In spring, feed again with whatever you have – tomato feed is fine. They should soon spread as they have shallow roots. In a drought, you’d need to water them sometimes.
Camilla
Thanks, Yes I realised after the event that I shouldn’t have cut down all the shoots the year before last. Hence there was zero fruit last summer so I’m just hoping the plant recovers this summer.
Michael White
Great jam, roughly how long should it last
Camilla
Hi Michael, I’ve added that information to the post now, thanks for pointing out this omission:-) It’s best within first 12 months, see post for more info.
Tilly
Making this on Christmas Day as emergency jam – we thought we had jam for the trifle and didn’t! Thank goodness for your recipe and a bag of frozen raspberries!
Camilla
Aaw, that’s wonderful Tilly and thank you so much for taking the time out of your Christmas Day to leave such a lovely comment:-)
Jen
I made this for the first time back in July when my raspberry bush went nuts and we got 700g off in one picking. The taste is fantastic. We’ve just finished our last jar and I’m make another batch with elderberries mixed in for Christmas presents. So far, so good!
Camilla
Awesome Jen, mixing in elderberries sounds like a fab idea! So very glad you like the recipe:-)
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!
Ann Robb
Can you use bottled lemon juice or does it have to be fresh ?
Camilla
Hi Ann, yes you can but it wouldn’t be my choice as I wouldn’t want the chemical preserver used in the commercial lemon juice in my all natural jam. But that’s totally your call:-)
Patricia
First time ever thank you so easy. Best Jam in Treaty Six Territory!
Camilla
Awesome Patricia, so glad you like the recipe and found it easy, that’s what I strive to do:-) Had to Google Treaty Six Territory, so I take it you’re from Canada. For some reason my Canadian audience has double in the last year which is lovely:-)
Laura
Since this was my first time trying the raspberry jam, I made a very small batch. Once the jars cool can I go ahead and place them in the refrigerator even if they haven’t been opened?
Camilla
Hi Laura, you can put the jars in the fridge if you wish or keep in a cool, dark place (I keep mine in a cupboard in my garage and then once opened pop in the fridge).
Dawn
Used this recipe and tweaked it slightly.
I made a very small batch,
200g raspberries,
150g sugar
zest and juice of 1 lime.
It was amazing, thanks for the inspiration.
Camilla
Great Dawn, lime always a great substitute for lemon, glad you made the recipe your own:-)
Laura
Lime juice sounds delish!
Mo
I made a batch of your raspberry jam and it was fantastic. My husband said it was the best batch ever … and I agree! Thank you for the wonderful, easy recipe!
Camilla
Aaw, that’s wonderful Mo, you’ve made my day. So glad you both love the recipe:-)
Tracy
I’ve been making your above recipe for several years and it has ruined all commercial rasberry jams. I am a Foods teacher so we would often get donations from local grocers of organic produce that had passed its Best Buy date, so I got cases of semi moldy raspberries, would pick through and discard the moldy ones, and make the rest into jam on the spot. I will say, I never sterilize my jars, which are all multi-use. They are cleaned in a good dishwasher which is so old I can’t turn off the last 30 minute drying cycle so if I miss it, they get dried and hot. [I never put a lid back on until both the lid and the jar are bone dry, and then I seal and store them. Jars with compromised lids get recycled, but I get years out of most of them.] Then I just pour in the boiling jam. Bacteria and mold cannot survive at these temperatures, [spores cannot be killed by heat or cold or time…], so when the jam hits the glass jar, it sterizles it for you. Then, I tip the jars over, immediately, and it sterilizes the lids. I let them dry upside down. My grandmother used to religiously pour wax on top of all her jams, but when the wax cooled there was always a gap between it and the edge of the jar, so a complete waste of time. I’ve never had a spoiled jar doing it this way.
Camilla
So glad you like the recipe Tracy and glad you have a system that works for you:-)
Mary
I would never have imagined how much the lemon juice would make the flavor of the raspberries pop!
Will never use a different recipe!
Thanks so much!
Camilla
Yay Mary, so glad you love the recipe!
Judith Barry
Never made jam before and, like other reviewers, thought it was complicated and took hours. But this was SO EASY!! and perfect jam each time I make it. Won’t be bothering to look for another recipe. PERFECT, thank you so much for sharing this. J
Camilla
Oh that’s wonderful Judith, thank you so much:-)
Avril Gray
Fabulous recipe and so easy
I always thought jam took hours to make!
Thank you for sharing
Camilla
It’s funny how we have these misconceptions. So glad you like the recipe, raspberry jam is amazing:-)
Helen
Hi, I’m so glad I came across this site for my first making of jam Ever!
My jam came out perfectly first time, I did cut down on the amount of sugar I put in, was gobsmacked at how much is used in jam. I’ve just made a bigger batch from frozen raspberries this time. Cook time took longer, I guess because of the extra water content. Hopefully will be ok. Thanks
Camilla
Thank you so much Helen, so glad your first attempt at jam making was successful
grace
Helen, I’m just about to make this as I have loads of raspberries in freezer.
Regardng the sugar though jam does have loads and it’s to preserve it mainly, reduced sugar jam wouldn’t keep as well as the full sugar version, prone to mould easily. I make some reduced sugar things like mincemeat and I keep them frozen and just thaw as needed. Just an fyi 🙂
Rose
Hi I have made the quick raspberry jam twice and the seedless once. All delicious thanks for the recipe. Looks great and tastes great with almost the back hint of lemon. With my second lot the rasps sat in sugar and lemon juice while I went out to pick plums! Loads of juice
Camilla
Great Rose, so glad you like the raspberry jams! Hope you make some more of my jam recipes:-)
Nan
What can I do with raspberry jam that has set too hard
Camilla
Hi Nan, you can add it back to the pan and add some water over a low heat to dissolve the jam and then bring back to a rolling boil and test for set again.
Lila
Can this recipe be canned in a hot water bath to last longer?
Camilla
Hi Lila, this jam will last for years in a cool, dry dark place. If you wish to hot water bath it you would need to refer to your jar manufacturer’s instructions as this is not something we do to jam in the UK.
Tina
Lovely jam, thank you! Just a question… my second batch seems to have separated… ie the seeds are at the top and the bottom is clear… any idea where I went wrong? I’m sure it will still taste amazing)
Camilla
Hi Tina, thank you:-) I’ve never experience this but I can only assume that the second batch was made with different raspberries and that the seeds had a pocket of air in them which made them float. So you didn’t do anything wrong if you followed the recipe in the same way as the first time.
Antony Jones
Hi, great recipe I just finished my batch of jam, not sure why I chose such a hot day.
Regarding the separation of seeds, my grandmother used to say it was better to pot the jam straight away while still hot and pop the lid on to stop this happening.
Camilla
Thank you Anthony, so glad you like the recipe. Yes I do say to seal the jars with lids immediately:-)
Des
You can flip the cans or shake half way through cooling to disperse seeds.
Rolf Loth
Of all the recipes for raspberry jam, my mother-in-law had the best and easiest.
Camilla
Hi Rolf, I’m afraid I have deleted your recipe, if you wish to share recipes perhaps you could start a blog or share on your own social channels eg Facebook. I’m also confused as to why you would be searching the internet for my Raspberry Jam recipe when you have no need of it? There are many family recipes that I think are the best but I don’t publish them on other blogger’s websites. It’s not very polite really.
KTe
Perhaps Rolf trying to win brownie points from his mother in law. Not only rude but disrespectful too
Camilla
It’s not the first time someone has dropped a recipe in the comments! Never understand it, why would you waste your time looking at other recipes when you have one you like?
E
Why complain someone posted what they liked, maybe someone like me might also want to see what other people enjoyed, or possibly did that might help augment yours.
Why wouldn’t you take the time to look at new recipes that might enhance the ones you already love. You’re remarks come off as “who dare challenge me recipe” when we all could have gained from everyone’s experiences.
Camilla
There was actually a health and safety issue with the recioe (using an unorthodox method) and as I’m responsible for everything published here I wasn’t willing to put my readers or their families in harm’s way.
Vera Mcgee
Can I use frozen raspberries
Camilla
Yes, you can use frozen fruit in any jam, just proceed as if they are fresh, no need to thaw.
Amy
Would this recipe work with strawberries/blueberries/blackberries ?
Camilla
Hi Amy, I have recipes for those jams if you look in my jam category and use the search bar to look for the specific jam you want or just scroll through them. https://www.fabfood4all.co.uk/category/preserves/jam/
Judith
Hi, I love this site and am working my way through lots of the recipes I’m just checking that it’s meant to be 5 tablespoons of lemon juice, not 5 teaspoons?
Camilla
Hi Judith, I posted this recipe 6 years ago and I think it came to my attention when developing another recipe that I’d made a slip up on the amount of lemon juice. However, I didn’t then correct it as for the last 6 yrs people have been making it as stated and loving it so I didn’t want to confuse people by changing things when the recipe is loved as it is. You can by all means reduce the amount to 5 tsp if you wish.
Judith
Thanks for clearing that up for me. It’s early summer here in Victoria,Australia and I just tried a variation of this recipe with blueberry and tayberry and it’s YUM. I am definitely getting braver as I try all your fun recipes. Tutti Frutti is my daughter’s favourite.
Camilla
Well, well done, you’re the first person in 7 years (posted 2014) that has noticed anything different:-) But as it worked in all that time for everyone I let it be otherwise I’d have changed it if I’d had any complaints. I’m off to write up a new Christmas Jam now, happy jam making:-)
Dale
I just made this recipe with 5 tabs but did have a full kg of raspberries in good condition but not sure of how old they are. I needed the extra 2 minutes (9 minutes) perfect for for the extra 200gm of fruit. I prefer the larger amount of juice as it cuts the sweetness of the jam a little.
Camilla
Yay, jealous of your raspberry jam supply:-) Roll on summer!
robert
Very easy to follow with fantastic results!
Camilla
Excellent Robert, so glad you like the recipe:-)
Gaby
Hi, can you make this jam with preserving sugar instead of granulated?
Camilla
I personally don’t like the set that jam sugar gives so have developed all my recipes to avoid it and use lemon juice to aid the set of low pectin fruits. So yes you could use jam sugar but the setting time would not be correct.
Jacqui
So many garden raspberries this year, I finally managed to keep enough for jam, fingers crossed it sets,
Camilla
Ooh, very envious, perhaps I’ll have more than 4 raspberries from my bush next year:-) If it doesn’t set you can always tip it back in the pan and boil a little longer.
Grace
Super easy and super tasty! I quartered the recipe and used for a bakewell tart and it worked wonderfully
Camilla
Ooh, wonderful, bet that tasted amazing with this jam:-)
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:-)
Jenny Forster
Made four kilos of this jam in batches last night.Got 17 jars full! Plan is to sell to raise money for local cause. Absolutely delicious and so easy. Not too, too sweet, (jams tend to be a bit sweet for my taste), I’m sure it will be appreciated. Have printed recipe to keep for next time – Thank you – Jenny
Camilla
Excellent Jenny, so glad you like the jam and that it is going to raise money for a good cause:-)
Metty
I just made this in sarnia, canada.
Just wondering if the amount of sugar makes it safe so you dont have to process after?
Camilla
Hi Matty, this is how we make safe jam in Europe, we never process after. This jam will keep in a cool dark place for many years but is at its best in the first year. Just pop in the fridge once opened.
JoAnn
I would definitely make this recipe again. My grandson and I picked 4 cups of red raspberries from our back yard and 30 minutes later had great tasting rasperberry jam! After being in the fridge for a couple hours it solidified to a perfect spreadable or pourable treat!
Camilla
Thank you so much JoAnn, so glad you like it. Do try some of my other jam recipes too:-)
Kevin Rood
All of your measurements are metric. Any conversion measures that you have??
Camilla
Do you mean cups?
SUSAN
Can you do a double batch and do it all at once?
I made your strawberry jam ad it was excellent !!!
Camilla
Hi Susan, I would up this recipe pro-rata to a maximum of 1 Kilo of raspberries as you don’t want the fruit boiling over the top of of the pan when it’s on a rolling boil, plus the boiling time would be increased to probably double and affect the colour/flavour.
Susan
Thanks for replying! I’ve made your raspberry jam as per directions (single batch) as this is my favourite of jams. Being that this year was a year to learn something new and try I have made both your strawberry and raspberry and OMG they are soooo good! I highly recommend anyone and everyone to try these recipes!!
I must say… I’m pretty proud of myself!!
Thanks Camilla!!
Camilla
Oh wow Susan, thank you, I’m so glad that you’ve learned a new skill and that you love the recipes. Jam making is quite addictive. I hope you make many more or my jams:-)
Kathy
Well I’ve just made some last night, have to say it’s the best jam ever.. no more purchasing raspberry jam for me.. thank you so much..
Camilla
Wonderful Kathy, so glad I’ve converted you:-)
Sian
I thought lemon juice itself was low in pectin. The pith has pectin in though. The acid in the lemon juice reacts with the pectin in the raspberries helping the strands of pectin to gel and set the jam.
Camilla
Hi Sian, you are correct and I thought I had removed all copy like this as it was a misconception of mine when I first started making jam. Have corrected now:-)
fwasdhfjg
Can I use frozen raspberry instead?
Camilla
Yes and no need to thaw:-)
Xavier
Can i freeze it and defrost it later?
Camilla
Hi, there is no need to freeze jam as it will last for years unopened in a cool dry place (I keep mine in a cupboard in my garage) and opened jars can last a very long time too, I have them in the fridge for a good year and still fine. Freezer jam is made completely differently and therefore needs freezing to preserve it.
Bonnie in Kanata, Ontario, Canada
This is the best, easiest, most flavourful raspberry jam I have ever made. I packed it into 4 cute 125ml squatty, large mouth canning jars and did 5 min processing. Gave them with Christmas gifts. Reviews from the recipients have been 10/10! I did warm the berries first and strained out about 50% of the seeds. Beautiful colour and perfectly set. Thank you for sharing.
Camilla
So pleased to hear that Bonnie, if you ever want to make a Seedless version then I have one here: https://www.fabfood4all.co.uk/easy-seedless-raspberry-jam/
Deb
Just picked some raspberries and made this is absolutely delicious and very easy recipe. Thanks! Am lucky to be in New Zealand where the fruit and lemons are wonderful because of the sunshine. This recipe really brings out the beautiful flavours of the fruit and the colour of the jam is amazing. Yummy. I’m going to pick some more raspberries and make some more.
Camilla
Excellent Deb, I hope to have a crop of raspberries next summer, can’t wait to make more of this jam:-)
Fiona Ross
I’m in NZ as well and currently have our central otago home grown raspberries on the boil Aren’t we lucky
Judith Harris
I just made some raspberry jam before realising that uk tablespoons are smaller than Australian ones…might have some extra bite
Camilla
Well you learn something new every day, I never knew that! Do let me know how the jam was, I imagine it will be fine.
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:-)
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:-)
Les heathcote
Said it wouldn’t last. Just had to go out and scrump some more raspberries and make another batch.
Camilla
LOL, you got me wanting my own raspberry bush for next year:-)
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:-)
Amber
Thank you so much for this recipe! Our raspberries all seemed to ripen at once! I’m in US, and we use cups, so I had to dig out my old food scale… a remnant of an old diet… to follow it exactly, but I’m so glad I did!I had to cook for about 15 minutes total, but totally worth it. I love that it’s all natural!
Camilla
That’s so lovely to hear Amber, my US audience has really grown in the last 12 months which is such a complement:-) Enjoy your jam! I hope you check out my other jams too down the line:-)
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!
Clare
Smells lovely when cooking.brings back childhood memories of when I used to cook with my mum. We used to go out and pick the wild berries.
Was wondering if you could help Im not sure on how long homemade jam last for.
Thanks
Camilla
So glad you enjoyed making my Raspberry Jam and the memories it brought back. Homemade jam is best eaten within a year but kept in a cool dark place it will in fact keep for years. I think you’ll find it’s been eaten long before this though:-)
Jade
Me, my son and daughter went out raspberry picking today and decided to make some jam with them. Being an absolute amateur jam maker i turned to google for a recipe and came across this one. Quick and easy and absolutely fab in all aspects! Thank you so much for sharing it.
Camilla
Aaw, thank you, I’m so glad you found my recipe and that it was a success:-) Do come back and try some more of my jam recipes:-)
Rachel
Absolutely delicious, Thank you.
Camilla
So glad you like it:-)
Caroline @ Caroline's Cooking
Raspberry jam was always one of my favorites growing up, and I am with you on using lemon (my mum and I never used pectin)
Camilla
Thanks Caroline, yes I like to keep things as natural as possible and prefer the soft set I can achieve which jam sugar doesn’t.
Ro
This looks so delicious! Bookmarked, definitely want to try this 🙂
Camilla
Great Ro:-)
Michelle @ Greedy Gourmet
Waste not, want not. Love how you pick up these massive bargains. If only my local Tesco marked items down by so much. No joy.
Camilla
Thanks, yes I’m very fortunate:-)
Jacqueline Meldrum
Every time I see this I just think how glorious it looks. You truly are the queen of jams Camilla.
Camilla
Aaw, thank you Jacs-)
Kavey
I love making jam with fruit gluts, and getting so many raspberries for just 11p is definitely a fabulous glut!
Camilla
Yes, love my bargain fruit:-)
Katie Bryson
This was the first jam my mum taught me how to make, I absolutely love it!!!! I love how vibrant the colour is.
Camilla
Fabulous Katie, jam is one thing my mum never made! No wonder it took me so long to start making it:-)
Cher
How do you store this and fir how long will it last unopened? I’m trying it!!!!!!
Camilla
Hi Cher, jam is best kept in a cool dark place, so a kitchen cupboard is fine and the jam will last a year or longer (it’s been known to keep for years) but it’s so good I don’t think keeping it will be an issue. Once opened and kept in fridge it should be good for at least a couple of months but again, I don’t think that will be an issue:-)
Margaret gallagher
I’m on a mission to find cheap fruit so I can try thus out too
Sounds delicious and only 19 minutes too
Camilla
Great Margaret, good luck:-)
Choclette
I’ve never made raspberry jam. I always thought it was one of the difficult ones and I won’t use pectin or jam sugar. But now I’m desperate to give your recipe a go – just need to find some cheap raspberries. Have shared this all over the place!
Camilla
Aaw thanks Choclette:-)
Claire @foodiequine
My granny made the best Raspberry jam when I was wee. Can’t wait for the Scottish fruit season to kick off so I can get jamming.
Camilla
Grans make the best everything, period:-)
Antonet Roajer
I love homemade fruit jams. Yummy!!
Camilla
They rock don’t they:-)
Jemma @ Celery and Cupcakes
This looks so easy to make and I love that bright vivid colour from the berries.
Camilla
Yes the colour is so vibrant, I’m sure the lemon juice plays a role in this:-)
Amy Fidler
What a great recipe x
Camilla
Thanks Amy:-)
Richard Eldred Hawes
Nan not wait to find some cheap raspberries to try this
Camilla
Fab:-)
GALINA V
OMG, you are the queen of best bargains! 11p for that lot of raspberries! Your jam looks delightful. Thank you for mentioning my recipe too, much appreciated.
Camilla
I know Galina, I was very lucky. Thanks for your kind words:-)
Kate | The Veg Space
What a lovely looking jam – I much prefer a soft set too, I usually use jam sugar but have occasionally ended up with jam you could slice so will try your lemon juice method once the raspberries in out garden make an appearance! Yummy.
Camilla
Thanks Kate, I actually took out my line about stiff jam when I once used jam sugar once as I didn’t want to tread on your toes. It must be possible to make not stiff jam with jam sugar but probably easier to get it wrong if you boil for slightly too long so I just never used it again.
Heather Haigh
Lovely straightforward recipe, must make some when our raspberries are here.
Camilla
Thanks Heather:-)