Raspberry Jam Recipe

5 from 1 vote

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A simple homemade Raspberry Jam Recipe with no pectin

An easy homemade Raspberry Jam Recipe with no pectin!

Top view of a jar of Raspberry Jam Recipe with raspberries around it

 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).

A spoon scooping Raspberry Jam Recipe out of a jar

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.

A jar of jam with raspberries behind it

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.

A full clear jar of Raspberry Jam Recipe

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!

Homemade Jam Recipes

Some of our homemade jam recipes for desserts, breakfast, and more.

Pin image for Raspberry Jam Recipe from top view with title at bottom

Raspberry Jam Recipe

A simple homemade Raspberry Jam Recipe with no pectin
5 from 1 vote
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Course: Condiment
Cuisine: American
Keyword: 30 Min or Less, Gluten Free, Vegan, Vegetarian
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 2 cups
Calories: 379kcal


  • 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.


Follow proper canning procedures to store at room temperature. You can also freeze this jam.
The volume you get will vary with how long you cook it (how thick it is) and how much you mash it.
This will roughly fill one pint sized mason jar, which is perfect for storing in the refrigerator.


Calories: 379kcal | Carbohydrates: 95g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 342mg | Fiber: 15g | Sugar: 77g | Vitamin A: 75IU | Vitamin C: 65mg | Calcium: 57mg | Iron: 2mg
By on August 17th, 2020

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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