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 helps with the gel formation.
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 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 seriously good.
If you compare it to shop-bought jam, there is no comparison! If you’ve never made jam before then 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 for?
This Quick and Easy Raspberry Jam is at its best for colour and flavour in the first 12 months if kept in a cool, dry, dark place. However, 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 too!
- 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
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.
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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.
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/