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

Close-up of a glistening mound of bright red, textured raspberry jam in a small, light-colored bowl.
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Make this vibrant, homemade raspberry jam using just three simple ingredients. This recipe requires no added pectin and is perfect for beginners, whether you plan to can it for storage or enjoy it fresh.

Ingredients

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

Instructions

  1. Prepare your jars if canning: Sterilize your canning jars and keep them hot, or prepare a water bath canner according to standard safety guidelines.
  2. Combine the fruit and sugar: In a large, heavy-bottomed saucepan, combine the raspberries and sugar. Let this mixture sit for at least 30 minutes, or up to 2 hours, stirring occasionally until the sugar dissolves and the berries release their juices.
  3. Cook the jam: Place the saucepan over medium-high heat. Stir constantly until the mixture reaches a full, rolling boil that cannot be stirred down.
  4. Add lemon juice: Stir in the lemon juice. Continue to boil, stirring frequently to prevent scorching, until the jam thickens. This usually takes 15 to 25 minutes after reaching a full boil.
  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 when you push it with your finger, it has reached the setting point. If it is still too runny, return it to the heat and boil for a few more minutes before testing again.
  6. Fill jars: Carefully ladle the hot jam into the prepared hot jars, leaving 1/4 inch of headspace. Wipe the rims clean.
  7. Process or cool: For canning, seal the jars with lids and rings and process in a boiling water bath for 10 minutes, adjusting for altitude. For fresh use, let the jam cool completely on the counter before sealing and refrigerating.

Notes

  • For a seedless raspberry jam, press the cooked jam mixture through a fine-mesh sieve before the final boiling stage to remove seeds.
  • This recipe makes a great fruit filling for baking pies or pastries.
  • This small batch jam recipe is excellent for preserving summer berries when they are at their peak.

Nutrition

Find it online: https://gourmetgaze.com/easy-raspberry-jam-no-pectin-canning/