Go Back
Quick & Easy Raspberry Jam on a board with 2 scone halves in the background with jam on.
Print Pin
5 from 47 votes

Quick & Easy Raspberry Jam Recipe - no pectin

This delicious raspberry jam will have you emptying the jar in no time - seriously good! Made with just 3 ingredients in under 10 minutes.
Course Snack, teatime
Cuisine British
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 2 jars (500 ml/16 oz)
Author Camilla Hawkins

Equipment

  • 1 Colander
  • 1 Tea towel
  • 1 Preserving pan (or similar)
  • 1 long wooden spoon
  • 1 digital/jam thermometer optional
  • 2 - 3 Saucers or small plates
  • 1 jam funnel
  • 1 ladle
  • 2 Glass jars with lids 0.5 L (16 oz) or variation thereof.

Ingredients

  • 800 g / 1 lb 13 oz raspberries (fresh or frozen) rinsed and dried if fresh
  • 700 g / 3.5 cups granulated sugar
  • 5 tbsp / 75 ml lemon juice

Instructions

  • Before you start see Notes section below.
  • 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. Alternatively, if you have a jam/digital thermometer, boil until a temperature of 104.5℃ (220.1℉) is reached.
  • Take the pan off the heat and place a few drops of jam onto a chilled saucer and refrigerate for a minute.
  • Test the set by running your finger through the jam. If it forms a crinkle and is gel-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).
  • If there is froth (scum) on the surface of the jam mix it vigorously with a wooden spoon to eradicate.
  • Use a ladle and jam funnel to pot up the jam in sterilised jars and seal with lids immediately – makes 2 x 0.5 L (10 ounce) jars or variations there of (900 mls in total).
  • Once cool store in a cool, dry, dark place and refrigerate on opening.

Video

Notes

Before you start:
  1. Place 2-3 saucers/plates in the freezer for the chilled plate test.
  2. Sterilise 2 x 0.5 L (16 oz) jars (or variation thereof). Start by washing the jars in hot soapy water (or take them straight from the dishwasher). Then fill with boiling water, empty, and place in the oven for 20 minutes at 140°C, 120°C fan, 284°F, gas mark 1. Leave the jars in the oven until the jam is ready to pot up. Washed lids should be sterilised by immersing in boiling water and then left to drain.