Homemade Raspberry Jam
A simple, pectin-free homemade raspberry jam made with fresh raspberries, sugar, and lemon juice. Bright, thick, and full of natural fruit flavor — ready in under an hour.
Equipment
- 1 Large heavy-bottomed saucepan
- 1 Wooden Spoon or Silicone Spatula
- 1 Candy or instant-read thermometer
- 2 Glass mason jars with lids sterilized
- 1 Ladle and wide-mouth funnel
- 1 Small plate for freezer set test
Ingredients
Main Ingredients
- 4 cups fresh raspberries ripe and plump; frozen works too
- 2 cups granulated white sugar adjust to taste
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon lemon zest optional, adds brightness
Instructions
- Sterilize your jars. Wash jars and lids with hot soapy water. Place them in a 250°F oven for 10 minutes or run through a hot dishwasher cycle.
- Combine raspberries and sugar in your saucepan. Stir gently to coat the berries. Let sit for 10 minutes to release their juices.
- Add fresh lemon juice to the pot. Stir everything together to combine.
- Heat the mixture over medium heat. Stir constantly as it warms until the sugar fully dissolves.
- Bring to a rolling boil over medium-high heat. Stir often to prevent sticking and burning.
- Skim the foam from the surface using a spoon. This keeps your jam clear and vibrant.
- Test the set by dropping a small amount of jam onto your cold plate. Push it with your finger — if it wrinkles and holds, the jam is ready. The temperature should read 220°F.
- Mash or strain the jam depending on your preferred texture. Use a potato masher for chunks or a strainer for a smooth finish.
- Fill your sterilized jars using a ladle and funnel. Leave a quarter inch of space at the top.
- Seal and cool the jars. Wipe rims clean, secure the lids, and let cool completely at room temperature before storing.
Notes
Use slightly underripe raspberries for better natural pectin content. Always do the cold plate test to confirm the set. Store sealed jars in a cool dark pantry for up to one year. Refrigerate after opening and use within three weeks. Freeze in airtight containers for up to 12 months.