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.
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.