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Easy 3-Ingredient Raspberry Jam (No Pectin Needed)

Close-up of a glass jar filled with vibrant, chunky homemade raspberry jam, catching the sunlight.
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You can make this bright, flavorful homemade raspberry jam with just three simple ingredients. This recipe is perfect for beginners, requires no added pectin, and yields a delicious spread for toast or yogurt.

Ingredients

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  • 4 cups fresh or frozen raspberries
  • 3 cups granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare your jars: If you plan to can this jam for shelf stability, sterilize your jars and lids now according to standard water bath canning procedures. If you are making refrigerator or freezer jam, simply wash and dry your jars thoroughly.
  2. Combine ingredients: Place the raspberries, sugar, and lemon juice into a large, heavy-bottomed saucepan. Stir gently to combine everything.
  3. Cook the mixture: Place the saucepan over medium-high heat. Stir constantly until the sugar completely dissolves and the mixture begins to boil rapidly.
  4. Boil and thicken: Once boiling, continue to cook, stirring frequently to prevent scorching on the bottom. The jam will start to bubble thickly. This process usually takes about 10 to 20 minutes, depending on the water content of your berries. You are looking for the mixture to reach 220 degrees Fahrenheit on a candy thermometer, or you can test for a set by placing a small spoonful on a chilled plate; if it wrinkles when pushed, it is ready.
  5. Skim foam: As the jam cooks, foam will rise to the surface. Use a large spoon to skim off this foam for a clearer final product.
  6. Fill jars: Remove the jam from the heat. Carefully ladle the hot jam into your prepared jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth.
  7. Seal or store: If water bath canning, secure the lids and process the jars according to your canner’s instructions for long-term storage. For refrigerator or freezer jam, let the jars cool slightly on the counter, then seal them with lids and place them in the refrigerator for immediate use or the freezer for longer storage.

Notes

  • This recipe makes a small batch, perfect for keeping one jar in the fridge and one in the freezer.
  • For seedless raspberry jam, gently mash the berries before cooking, then press the cooked jam through a fine-mesh sieve before filling the jars.
  • This jam is fantastic as a topping for ice cream or mixed into yogurt.

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