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.
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 🙂