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Easy 3-Ingredient Raspberry Jam (No Pectin Required)

A small white bowl filled with glistening, deep red raspberry jam topped with whole, fresh raspberries.
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Fix those broken promises of runny jam! This recipe delivers bright, homemade raspberry jam using just three simple ingredients. It thickens naturally without added pectin, making it perfect for beginners. Store it in the fridge or freezer for a taste of summer anytime.

Ingredients

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

Instructions

  1. Prepare your jars: If you plan to water bath can this jam, sterilize your jars and lids now. If you are making refrigerator or freezer jam, wash jars thoroughly and set aside.
  2. Combine raspberries and sugar in a large, heavy-bottomed saucepan. Let the mixture sit for 15 minutes to allow the sugar to draw out the juices from the berries.
  3. Place the saucepan over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil rapidly.
  4. Once boiling, add the lemon juice. Continue to cook, stirring frequently to prevent scorching, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it passes the freezing test (see Notes). This usually takes about 10 to 15 minutes of active boiling.
  5. Remove the pan from the heat. Skim off any foam that forms on the surface using a spoon.
  6. If you want seedless raspberry jam, press the hot jam through a fine-mesh sieve now, stirring gently to push the pulp through while leaving the seeds behind. Return the strained jam to the pot if you strained it.
  7. Ladle the hot jam into the prepared jars, leaving 1/4 inch headspace. Wipe the rims clean.
  8. For refrigerator/freezer storage: Allow jars to cool on the counter, then seal and store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
  9. For water bath canning: Process the sealed jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Remove jars and let cool completely on a towel-lined counter. Check seals after 24 hours.

Notes

  • The freezing test: Drop a small spoonful of hot jam onto a plate that has been chilling in the freezer. Return the plate to the freezer for one minute. Push the jam with your finger; if it wrinkles, it is done. If it is still runny, continue cooking for a few more minutes and test again.
  • This recipe is a small batch jam recipe that yields about 2 half-pint jars when canned.
  • For a seedless raspberry jam option, strain the cooked mixture through a fine-mesh sieve before jarring.
  • This simple fruit preserves recipe works well as a quick raspberry topping for yogurt or ice cream.

Nutrition

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