Homemade Raspberry Jam (Easy, No Pectin Needed!)
A quick raspberry jam recipe made with fresh raspberries, sugar, and lemon juice—no fruit pectin required! Perfect for beginners or jam makers who want a smaller batch of jam with a vibrant color and delicious flavor.
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Servings: 0 3–4 half-pint jars
Equipment
- Large pot or medium saucepan
- Wooden spoon
- Potato masher
- Candy thermometer (to check boiling point and cooking time)
- Jar funnel
- Hot jars (sterilized half-pint jars or jam jars)
- Jar lifter
- Water bath canner or large pot with enough water to cover filled jars
Ingredients
- 4 cups fresh raspberries about 2 pints; golden raspberries also work
- 2 cups white sugar or adjust for a low sugar raspberry jam
- 2 tablespoons fresh lemon juice plus optional lemon rind for extra brightness
- ¼ teaspoon of vanilla extract
Instructions
- Wash jam jars in hot soapy water, rinse well, and keep hot until ready to fill. Place lids and rings at room temperature. Rinse raspberries well, removing any that look bruised or moldy.
- Combine raspberries, sugar, and lemon juice in a large pot and bring to a boil, stirring occasionally. As the jam thickens and the berries soften, use a potato masher to mash to your desired texture. (Tip: If you like, you can mash the raspberries lightly before cooking for a smoother jam from the start.)
- Cook the jam at a steady boil over medium heat for 15–25 minutes, or until it reaches 220°F on a candy thermometer or passes the wrinkle test on a chilled plate. SEE TIPS
- Ladle hot jam into hot jars using a jar funnel. Remove air bubbles with a clean utensil and wipe the rim. Leave ¼ inch headspace at the top of the jam. Place filled jars in a boiling water bath canner with enough water to cover them by 1 inch. Process for 10 minutes. Carefully remove with a jar lifter and let cool at room temperature.
- After 12–24 hours, check that the tops of the jam jars are sealed. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and enjoy within 2–3 weeks.
Notes
- Wrinkle Test: To check if your jam has reached the setting point without a thermometer, place a small plate in the freezer before you start cooking. When the jam looks thick, drop a spoonful onto the chilled plate and let it sit for about 30 seconds. Push the edge with your finger—if the surface wrinkles instead of flowing back, the jam is ready to jar.
- Use ripe berries for the best raspberry jam flavor.
- For a smaller batch of jam, halve the recipe and adjust cooking time slightly.
- If you like less sugar, experiment with jam sugar blends, but keep in mind that it may alter the setting point.
- Try mixing raspberries with other fruits—like blackberry jam or peach jam—for unique flavors.