{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/raspberry-jam","markdownUrl":"https://trevorfarias.com/recipes/raspberry-jam/recipe.md","name":"The Best Simple Raspberry Jam Recipe (No Pectin, Small Batch)","description":"The best simple raspberry jam recipe: easy homemade raspberry jam with just raspberries, sugar and lemon, no pectin. Small batch, done in 30 minutes. Seedless option, printable card.","summary":"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.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Jams & Preserves","cuisine":"American","keywords":["raspberry jam recipe","simple raspberry jam","easy raspberry jam","homemade raspberry jam","raspberry jam without pectin","no pectin raspberry jam","seedless raspberry jam","small batch raspberry jam","how to make raspberry jam","raspberry preserves"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","yield":"About 3 cups (three 8-ounce jars, 48 tablespoons)","servings":48,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"2","unit":"pounds","name":"raspberries","note":"900 g, about 7 cups, fresh or frozen","text":"2 pounds raspberries, 900 g, about 7 cups, fresh or frozen"},{"amount":"2 1/4","unit":"cups","name":"granulated sugar","note":"450 g","text":"2 1/4 cups granulated sugar, 450 g"},{"amount":"2","unit":"tablespoons","name":"fresh lemon juice","text":"2 tablespoons fresh lemon juice"},{"name":"Pinch of fine salt","text":"Pinch of fine salt"}]}],"steps":[{"step":1,"name":"Prepare","text":"Put two small plates in the freezer. Wash three 8-ounce jars and lids in hot soapy water and let them dry.","tip":null},{"step":2,"name":"Combine","text":"In a wide, heavy pot, combine the raspberries, sugar, lemon juice and salt. Set over medium heat and stir gently until the berries release their juice and the sugar dissolves, 3 to 5 minutes. Crush some of the berries against the side of the pot with the spoon.","tip":"For seedless jam, press the mixture through a fine sieve now, then return the purée to the pot."},{"step":3,"name":"Boil","text":"Raise the heat to high and bring to a full rolling boil. Boil hard, stirring frequently and skimming any foam, for 10 to 15 minutes. The jam will thicken and the bubbles will become slow and glossy.","tip":null},{"step":4,"name":"Test for set","text":"When the jam reaches 220°F, or a spoonful wrinkles on a frozen plate after 30 seconds, remove the pot from the heat. If it is still runny, boil 2 minutes more and test again.","tip":null},{"step":5,"name":"Jar","text":"Let the jam sit for 3 minutes, then ladle into the jars, leaving 1/2 inch of headspace. Cool to room temperature, cap and refrigerate. It will set fully as it chills.","tip":null}],"equipment":["Wide, heavy pot (at least 4 quarts)","Candy or instant-read thermometer","Two frozen plates for the set test","Fine-mesh sieve (for seedless jam)","Ladle and three 8-ounce jars with lids"],"notes":["Raspberry jam sets fast. Start testing at 10 minutes and do not walk away from the pot.","Use a pot much larger than the fruit; the jam foams up when it boils.","Slightly underripe berries set better than very soft ones."],"storage":["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":["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."],"faqs":[{"question":"Do raspberries need pectin to make jam?","answer":"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."},{"question":"How do I get the seeds out of raspberry jam?","answer":"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."},{"question":"Why is my raspberry jam too thick or rubbery?","answer":"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."},{"question":"Can I use less sugar?","answer":"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."},{"question":"How long does homemade raspberry jam last?","answer":"One month in the refrigerator, a year in the freezer, or at least a year in the pantry if properly water-bath canned."}],"nutritionPerServing":{"calories":42,"fatGrams":0.1,"saturatedFatGrams":0,"carbohydrateGrams":10.5,"fiberGrams":0.6,"sugarGrams":9.5,"proteinGrams":0.1,"sodiumMilligrams":2,"cholesterolMilligrams":0}}