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Easy 3-Ingredient Homemade Raspberry Jam (No Pectin Needed)

Close-up of a glass jar filled with glistening, deep red homemade raspberry jam, catching the sunlight.
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You can make bright, flavorful homemade raspberry jam with just three simple ingredients. This recipe is perfect for beginners, requires no added pectin, and yields a delicious spread ideal for toast or yogurt.

Ingredients

Scale
  • 2 pints fresh or frozen raspberries
  • 3 cups granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare your jars if you plan to can the jam, or gather your freezer-safe containers.
  2. Place the raspberries in a large, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5 to 7 minutes. You can gently mash them with a potato masher if you prefer a smoother texture now.
  3. Stir in the granulated sugar until it is completely dissolved. Bring the mixture to a full, rolling boil that cannot be stirred down.
  4. Add the lemon juice. Continue to boil hard, stirring frequently to prevent scorching, until the jam thickens. This usually takes between 8 to 15 minutes, depending on your heat and the water content of the berries.
  5. Test for set: To check if the jam is ready, remove the pan from the heat. Spoon a small amount onto a chilled plate. If the jam wrinkles slightly when you push it with your finger, it has reached the setting point.
  6. If you are making refrigerator or freezer jam, let the jam cool slightly before pouring it into clean jars or containers, leaving 1/2 inch headspace. Seal and refrigerate or freeze immediately.
  7. If you are water bath canning for shelf stability, ladle the hot jam into hot, sterilized canning jars, leaving 1/4 inch headspace. Wipe the rims clean, apply the lids and bands, and process in a boiling water bath canner for 10 minutes, adjusting time for altitude.
  8. Remove jars and let them cool completely on a towel-lined counter without disturbing them for 12 to 24 hours to check the seal.

Notes

  • For seedless raspberry jam, press the cooked berry mixture through a fine-mesh sieve before adding the sugar and continuing the cooking process.
  • If you use frozen raspberries, do not thaw them first; add them directly to the saucepan.
  • This recipe makes a small batch perfect for immediate use or gifting.
  • If you prefer a quicker preservation method, this recipe works perfectly as refrigerator jam (lasts 3 weeks) or freezer jam (lasts up to 1 year).

Nutrition

Find it online: https://cookerycourier.com/easy-raspberry-jam-recipe-no-pectin/