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Easy 3-Ingredient Raspberry Jam (No Pectin Required)

A close-up of a glass jar filled with vibrant, deep red homemade raspberry jam, catching the sunlight.
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Make this bright, flavorful homemade raspberry jam with just three simple ingredients. This recipe thickens naturally without added pectin and is perfect for beginners, whether you plan to store it in the fridge, freezer, or use water bath canning.

Ingredients

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

Instructions

  1. Prepare your jars if canning, or gather your storage containers for refrigerator or freezer jam.
  2. Combine the raspberries and sugar in a large, heavy-bottomed saucepan. Let this 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 boil, stirring frequently to prevent scorching, until the jam reaches the setting point. This usually takes about 10 to 15 minutes of active boiling.
  5. Test for the setting point: Remove the pan from the heat. Spoon a small amount of jam onto a chilled plate. Return the plate to the freezer for one minute. Push the jam with your finger; if it wrinkles, it is ready. If it is still runny, return the jam to the heat and boil for another 2 to 3 minutes before testing again.
  6. If you prefer seedless raspberry jam, strain the mixture through a fine-mesh sieve at this stage, pressing gently on the solids to extract all the liquid. Return the strained liquid to the pot and re-boil for 1 minute if necessary to reach the setting point again.
  7. For refrigerator or freezer jam, carefully ladle the hot jam into clean jars, leaving 1/4 inch headspace. Wipe the rims clean and let the jars cool slightly before sealing and storing in the refrigerator for up to 3 weeks or the freezer for up to 6 months.
  8. For water bath canning, process the filled, sealed jars in a boiling water bath for 10 minutes, adjusting for altitude. Remove jars and let them cool completely on a towel to set. Check seals after 24 hours.

Notes

  • This recipe makes a small batch of jam, ideal for keeping one jar in the fridge and one in the freezer.
  • Use this simple fruit preserves recipe as a topping for toast, yogurt, or ice cream.
  • For a seedless raspberry jam, strain the cooked mixture before jarring.

Nutrition

Find it online: https://cookingbyjade.com/easy-raspberry-jam-recipe-no-pectin/