This easy raspberry jam is bright, tart, and full of fresh raspberry flavor. It’s a small-batch refrigerator jam made with just three simple ingredients—no pectin or canning equipment required—and is ready in about 25 minutes.
Raspberry jam is my go-to for baking: it’s ideal for thumbprint cookies, swirled into cheesecake bars, or layered between cake rounds. Use fresh raspberries for the brightest flavor, or frozen raspberries when fresh aren’t available—either works well.
Raspberries break down quickly on the stovetop, so you’ll have jars of jam in under half an hour. The finished jam is bright red with a soft set and a clean, bakery-style taste.
Why You’ll Love This Raspberry Jam
- 3 simple ingredients — raspberries, sugar, and lemon juice.
- Bakery-style flavor — great for cookies, bars, and cake fillings.
- Fresh or frozen — frozen raspberries make this a year-round recipe.
- Quick small batch — about 25 minutes total, no canning needed.
Ingredients
Notes and substitutions: measurements and the printable recipe appear in the recipe card below.
- Raspberries — 12 ounces (about 2½ to 3 cups). Fresh is preferred but frozen works fine.
- Granulated sugar — sweetens the jam and helps it set; adjust to taste.
- Lemon juice — about 1 tablespoon; fresh is best. The acid helps the jam set and brightens flavor.
- Pinch of salt — optional, but enhances the fruit’s flavor.
How to Make Raspberry Jam
Step-by-step, simple instructions. See the recipe card below for a printable version.
Step 1: Combine the raspberries, sugar, lemon juice, and a pinch of salt in a medium saucepan over medium heat.
Step 2: Stir gently as the raspberries break down and release their juices. Mash the berries with the back of a spoon or a potato masher to reach your preferred texture.
Step 3: Bring the mixture to a gentle boil, then reduce to a simmer. Stir often and simmer for about 11–15 minutes, until the jam thickens and the bubbling looks slower and glossy.
Step 4: Remove from heat and let the jam sit in the pan for about 5 minutes to cool slightly.
Step 5: Transfer the jam into clean glass jars, leaving about ½ inch of headspace. Let the jars cool on the counter before sealing and storing in the refrigerator; the jam will continue to thicken and reach full set after about 24 hours.
Thermometer and Chilled Plate Test
If you use a candy thermometer, aim for a jam temperature in the range typical for soft-set jams (about 210–220°F). If you don’t have a thermometer, try the chilled plate test: freeze a small plate at the start, then spoon a sample onto it when you think the jam is ready. Wait 30 seconds, push a finger through it — it should wrinkle and hold shape. If it spreads back out, cook a bit longer and test again.
Seedy or Seedless?
Raspberry seeds are small but noticeable. For most uses I leave them in. If you need a smooth, seedless jam for thumbprint cookies, cake fillings, or glossy bakery-style results, press the hot jam through a fine-mesh sieve before jarring. You’ll lose a bit of volume, but the texture will be smooth.
Ways to Use Raspberry Jam
- Fill thumbprint cookies.
- Stir into icing for a lemon-raspberry cake or swirl into cheesecake bars.
- Use as a tart filling or between cake layers.
- Drop into homemade raspberry bars or crumbles.
- Swirl into Greek yogurt, oatmeal, or vanilla ice cream.
- Spread on toast, biscuits, or buttered croissants.
Storage
- Refrigerator — keep in an airtight jar for up to 3 weeks.
- Freezer — freeze in a freezer-safe container for up to 3 months; leave ½ inch headspace for expansion and thaw overnight in the fridge.
The jam fully sets after about 24 hours in the refrigerator. Note: this recipe is a refrigerator-style jam and is not tested for water-bath canning; for shelf-stable jam follow a tested canning method with proper sterilization and processing times.
Tips for the Best Raspberry Jam
- Stir gently. Raspberries break down quickly; gentle stirring preserves some texture.
- Watch the time. Raspberry jam cooks faster than firmer berry jams—start checking texture around 10 minutes.
- Strain for baking. Use a fine mesh sieve for a seedless, glossy filling ideal for cakes and cookies.
- Use fresh when possible. Fresh raspberries give the best flavor and color.
Additions and Variations
- Vanilla: Stir in ½ teaspoon of vanilla extract after cooking for a soft, bakery-style note.
- Lemon zest: Add 1 teaspoon of zest with the sugar for a brighter, citrus-forward jam.
- Berry blend: Swap half the raspberries for blackberries or strawberries for a mixed-berry jam.
Recipe Card
Easy Raspberry Jam (No Pectin)
Author: Jaclyn
Ingredients
- 12 oz raspberries (about 2½–3 cups), fresh or frozen
- ¾ cup granulated sugar, or more to taste
- 1 Tbsp lemon juice
- Pinch of salt (optional)
Instructions
- Add the raspberries, sugar, lemon juice, and salt to a medium saucepan over medium heat.
- Stir gently as the raspberries break down. Mash to your desired texture.
- Bring to a gentle boil, then reduce heat to simmer. Stir often and simmer about 11–15 minutes until the mixture thickens and the bubbles slow and look glossy. If using a thermometer, aim for typical soft-set temperatures (around 210–220°F).
- Remove from heat and let the jam rest for 5 minutes in the pan.
- Transfer to glass jars, leaving about ½ inch headspace. Let cool on the counter, then seal and refrigerate. Jam will fully set after about 24 hours in the fridge.
Notes
Makes about 1¼ cups of jam.
Storage: Refrigerate in an airtight jar for up to 3 weeks. Freeze in a freezer-safe container for up to 3 months.
For seedless jam, press the warm jam through a fine-mesh sieve before jarring.
Nutrition
Serving: 1 Tbsp | Calories: 42 kcal | Carbs: 11 g | Protein: 0.2 g | Fat: 0.2 g | Sugar: 9 g
Did You Make This Recipe?
Share your results on Instagram and Pinterest if you like—I love seeing how it turns out!