An easy homemade Raspberry Jam Recipe with no pectin!
This post contains affiliate links.
Growing up, I ate raspberry jam. So a good raspberry jam has a very special place in my food memories.
I love the balance of tart and sweet in the jam. And this homemade Raspberry Jam Recipe is the best raspberry jam I have ever had. (With my homemade cherry jam at a close second).
Raspberries can be a little pricey, so I love to make a large batch of Raspberry Jam when they are in season and at a great price.
You can make the jam with either fresh or frozen berries.
This batch of jam happens to be from berry picking in Portland, Oregon on Sauvie Island with my sisters.
If you have never been berry picking, I highly recommend it when you have the chance!
It is fun plus the berries are SO delicious! And making jam is a great way to use up all those berries and be able to enjoy them all year long.
You can choose to strain the jam through a fine mesh strainer to remove the seeds if you wish, but you will reduce your volume of jam in the end.
I personally love the seeds and texture, and leave the jam just a little chunky.
Cook the berries down as much or as little as you want, based on how thick you want it to be in the end, and make it just the way you like it!
- 1 pound raspberries fresh or frozen
- 2/3 cup sugar
- 2 Tablespoons lemon juice
- Place the berries, sugar, and lemon juice in a medium saucepan.
- Bring the berries to a boil over medium high heat. Reduce heat to medium and simmer to thicken, approximately 15 minutes.
- Use a potato masher or fork to mash the fruit as much or little as desired.
- The jam is done when it is thick and more of a clump when put on a cold spoon or cold plate and tilted. If it runs like honey, it is not thick enough yet and you need to heat it longer. You want the jam to move slowly when tilted.
- Store in a jar in the refrigerator for up to three weeks. Or freeze.