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Trevor's Kitchen

Jams & Preserves

The Best Simple Raspberry Jam Recipe (No Pectin, Small Batch)

By Trevor · Updated · 30 minutes total · About 3 cups (three 8-ounce jars, 48 tablespoons)

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In a nutshell

The best simple raspberry jam uses 2 pounds of raspberries, 2 1/4 cups of sugar and 2 tablespoons of lemon juice, and no added pectin. Raspberries are rich in natural pectin and acid, so the jam only needs 10 to 15 minutes at a hard boil in a wide pot to reach 220°F and set. For seedless jam, press half or all of the cooked fruit through a fine sieve before boiling to the gel point.

A glass jar of deep red homemade raspberry jam with a paper cover on a striped kitchen towel
A glass jar of deep red homemade raspberry jam with a paper cover on a striped kitchen towel

Raspberry jam is the easiest jam to make well. Raspberries are loaded with natural pectin and acid, so they set quickly without any help, and because the cooking time is so short the jam keeps the perfumed, slightly tart flavor of fresh berries. Half an hour from berries to jars.

This is the jam I make when raspberries are on sale in summer, and again in winter from frozen berries, which work almost as well. It is a small batch that lives in the refrigerator, so there is no canning equipment involved. If you want to put up jars for the pantry, the storage notes explain how.

The seeds are a matter of taste. I leave them in; they are part of what makes it raspberry jam. If you prefer it smooth, the seedless method takes an extra five minutes with a sieve.

Why this recipe works

  • Raspberries have enough natural pectin and acid to set on their own, so the jam cooks briefly and tastes fresh.
  • Slightly less sugar than strawberry jam keeps the raspberry tartness in balance.
  • A wide pot and a hard boil bring the jam to 220°F fast, before the color darkens or the flavor dulls.
  • Lemon juice brightens the flavor and gives the pectin a little insurance.

Fresh or frozen raspberries?

Both work. Fresh berries in season have the best perfume. Frozen raspberries are picked ripe and are often better than out-of-season fresh ones, and they are much cheaper for jam; use them straight from the freezer and add a few minutes to the cooking time. Do not rinse fresh raspberries unless you must, and if you do, dry them gently, since they soak up water.

How to make seedless raspberry jam

Cook the raspberries with the sugar and lemon juice just until they break down and the sugar dissolves, about 5 minutes. Pour the mixture through a fine-mesh sieve set over a bowl and press hard with a spatula until only seeds remain in the sieve. Return the purée to the pot and boil to 220°F as directed. Removing the seeds reduces the yield by about a fifth, so expect closer to 2 1/2 cups. For a middle ground, sieve half of the mixture and leave the rest whole.

How to tell when raspberry jam is set

Use a thermometer and pull the pot at 220°F, or use the frozen-plate test: put a teaspoon of jam on a plate that has been in the freezer, wait 30 seconds and push it with a fingertip. If the surface wrinkles, it is set. Raspberry jam moves from thin to set very quickly, sometimes in the space of two minutes, so start testing at 10 minutes and stay by the pot.

Ways to use raspberry jam

  • On toast, scones or a warm blueberry muffin.
  • Between the layers of a cake, or as the filling for linzer or thumbprint cookies.
  • Warmed with a splash of water into a sauce for cheesecake, pancakes or waffles.
  • Stirred into yogurt or oatmeal, or shaken with vinegar and oil into a fruity salad dressing.

How to store simple raspberry jam

  • Refrigerate for up to 1 month.
  • Freeze in freezer-safe jars with 1/2 inch of headspace for up to 1 year.
  • For pantry storage, process filled jars in a boiling-water bath for 10 minutes following standard USDA canning guidelines.

Variations to try

  • Raspberry vanilla: add the seeds of half a vanilla bean or 1 teaspoon vanilla extract off the heat.
  • Raspberry peach: replace half the raspberries with peeled, diced ripe peaches and add 1 extra tablespoon lemon juice.
  • Raspberry chia (quick, low sugar): cook 3 cups raspberries with 1/3 cup sugar or honey for 5 minutes, then stir in 3 tablespoons chia seeds and chill; keeps 2 weeks.
  • Black raspberry or blackberry jam: use the same method and quantities.

Frequently asked questions

Do raspberries need pectin to make jam?
No. Raspberries are naturally high in pectin and acid, so they set on their own with sugar and a short, hard boil. This is why raspberry jam is one of the best jams for beginners.
How do I get the seeds out of raspberry jam?
Cook the berries with the sugar until they break down, press the mixture through a fine-mesh sieve with a spatula, discard the seeds, and then boil the purée to the setting point. Sieving half the batch gives a jam with fewer seeds but some texture.
Why is my raspberry jam too thick or rubbery?
It was cooked past the gel point. Raspberry jam sets quickly, so pull it as soon as it reaches 220°F or passes the plate test. If a batch is too stiff, warm it with a spoonful of water before serving.
Can I use less sugar?
You can go down to about 1 3/4 cups for a tarter, softer jam that must be kept refrigerated and used within 2 to 3 weeks. Below that, use a low-sugar pectin or the raspberry chia variation.
How long does homemade raspberry jam last?
One month in the refrigerator, a year in the freezer, or at least a year in the pantry if properly water-bath canned.

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