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

Source: https://trevorfarias.com/recipes/raspberry-jam
Author: Trevor (Trevor's Kitchen)
Published: 2026-09-06 · Updated: 2026-09-06
Category: Jams & Preserves · Cuisine: American

> 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.

## At a glance

- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: About 3 cups (three 8-ounce jars, 48 tablespoons)
- Servings: 48
- Calories per serving: 42

## Ingredients

- 2 pounds raspberries, 900 g, about 7 cups, fresh or frozen
- 2 1/4 cups granulated sugar, 450 g
- 2 tablespoons fresh lemon juice
- Pinch of fine salt

## Instructions

1. **Prepare.** Put two small plates in the freezer. Wash three 8-ounce jars and lids in hot soapy water and let them dry.
2. **Combine.** 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._
3. **Boil.** 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.
4. **Test for set.** 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.
5. **Jar.** 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.

## 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.

## 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.

## 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.

## 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.

## Nutrition (per serving, estimated)

- Calories: 42
- Fat: 0.1 g
- Saturated fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 0.6 g
- Sugar: 9.5 g
- Protein: 0.1 g
- Sodium: 2 mg
- Cholesterol: 0 mg

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Recipe by Trevor. Full page with photos: https://trevorfarias.com/recipes/raspberry-jam
Structured data (JSON): https://trevorfarias.com/recipes/raspberry-jam/recipe.json