Easy Homemade Raspberry Jam Recipe
A simple, foolproof recipe for homemade raspberry jam that captures the fresh, bright flavor of raspberries with just a few ingredients and easy steps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 4 half-pint jars (8 servings) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 4 cups fresh or frozen raspberries (about 600g / 21 oz)
- 2 to 2 ½ cups granulated sugar (400-500g / 14–18 oz), adjust to taste
- 2 tablespoons freshly squeezed lemon juice (30ml / 2 tbsp)
- ¼ cup water (60ml / ¼ cup)
Instructions
- Rinse fresh raspberries gently under cold water and drain well. If using frozen, thaw completely and drain excess liquid (about 5 minutes).
- In a large heavy-bottomed saucepan, combine raspberries, sugar, lemon juice, and water. Stir gently to combine and let sit for 10 minutes to dissolve sugar and release juices.
- Place saucepan over medium heat and bring mixture to a gentle boil, stirring frequently to prevent sticking. Cook for 15-20 minutes until raspberries break down and mixture thickens.
- Test jam consistency by placing a small spoonful on a chilled plate; if it wrinkles and holds shape after cooling for a minute, jam is ready. If not, cook a few more minutes and test again.
- Remove from heat and carefully ladle hot jam into sterilized glass jars, leaving about ¼ inch (6mm) headspace. Wipe rims clean, seal with lids, and let cool at room temperature before refrigerating.
Notes
Stir often during cooking to avoid burning. Skim off foam for clearer jam. Use fresh lemon juice for best flavor and setting. Let jam sit in fridge for a day to meld flavors. Sterilize jars properly to avoid contamination. For seedless jam, strain or mash before cooking.
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 12
- Carbohydrates: 13
- Fiber: 1.5
Keywords: raspberry jam, homemade jam, easy jam recipe, raspberry preserves, no pectin jam, simple jam, fruit jam