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Easy 3-Ingredient Raspberry Jam Recipe (No Pectin Needed)

A spoonful of glistening, seed-filled homemade raspberry jam being lifted from a small white ramekin.
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Learn how to make this simple, homemade raspberry jam using just three ingredients. This recipe requires no added pectin and sets beautifully, making it perfect for beginners, small batches, or water bath canning.

Ingredients

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  • 2 cups fresh or frozen raspberries
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare your jars and lids if you plan to can the jam. If making refrigerator jam, ensure your container is clean.
  2. Combine the raspberries and sugar in a medium, heavy-bottomed saucepan. Let this mixture sit for 15 minutes to allow the sugar to start drawing out the juices from the berries.
  3. Place the saucepan over medium heat. Stir constantly until the sugar dissolves completely and the mixture begins to simmer. Do not let it boil rapidly yet.
  4. Once simmering, add the lemon juice. This acid helps the jam set and brightens the flavor.
  5. Increase the heat to medium-high and bring the mixture to a full, rolling boil that cannot be stirred down. Boil hard, stirring frequently to prevent scorching, for about 10 to 15 minutes. Watch the jam closely.
  6. Test for the set: To check if the jam is ready, remove the pan from the heat. Spoon a small amount onto a chilled plate. Return the plate to the freezer for one minute. Push the jam with your finger; if it wrinkles, it has reached the setting point. If it is still runny, return the pan to the heat and boil for another 2-3 minutes, then test again.
  7. Remove the jam from the heat. Skim off any foam that has formed on the surface using a spoon.
  8. For refrigerator jam, carefully ladle the hot jam into clean jars, leaving 1/4 inch headspace. Seal and cool on the counter before refrigerating.
  9. For water bath canning, process the filled and sealed jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Remove jars and let them cool completely to check the seals.

Notes

  • You can use frozen raspberries directly in this recipe; no need to thaw them first.
  • If you prefer seedless jam, press the cooked jam through a fine-mesh sieve before the final boiling stage, then return the pulp to the pot to finish cooking.
  • This small batch recipe is excellent for gifting preserves for the holidays.

Nutrition

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