Raspberry Jam Recipe

A spoon with raspberry jam in front of a mason jar, surrounded by pieces of bread spread with jam and fresh raspberries on a wooden surface.

This homemade raspberry jam is bright, sweet, and made with just 3 ingredients. You can use fresh or frozen raspberries, and there is no pectin needed.

Course Jams, Jellies, Preserves

Cuisine American

Prep Time 5

Cook Time 10

Set time 12

Total Time 12 15

Servings

Calories 99kcal

Author Kylee Ayotte

Ingredients

30 ounces raspberries fresh or frozen
3 ½ cups white sugar
5 tablespoons lemon juice about ⅓ cup minus 1 teaspoon, or 2.5 fluid ounces

Instructions

Get prepped

Set out 2 clean 16 ounce jars with lids. Measure the raspberries, granulated white sugar, and lemon juice.

Cook the jam

Add the raspberries, sugar, and lemon juice to a large pot over medium heat. Stir often as the raspberries soften and the sugar dissolves. Mash the berries a little as they break down.
30 ounces raspberries, 3 ½ cups white sugar, 5 tablespoons lemon juice

Boil the jam

Increase the heat to medium-high and bring the mixture to a boil. Cook, stirring often, until the jam reaches 220°F (104°C). This should take about 7-9 minutes once it starts boiling.

Finish the jam

Keep boiling for another 3 minutes, stirring the whole time so it does not scorch on the bottom.

Jar and cool

Carefully spoon or ladle the hot jam into clean jars. Add the lids, let the jars cool at room temperature, then refrigerate. Let the jam sit for 12-24 hours before using so it can finish setting.

Notes

Use fresh or frozen raspberries.
Do not thaw frozen raspberries first.
Stir often so the sugar does not scorch.
Use a thermometer for the best set.
Let the jam sit overnight before using.
Store this as refrigerator or freezer jam unless properly canned.

Nutrition