Raspberry Jam
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Tart and sweet, this raspberry jam recipe is easy to whip up for a delicious spread. It makes just two cups so you don’t need to worry about canning.
If you know me, you know that raspberries are my favorite fruit.
I have a lot of memories of growing up, picking raspberries off our plants in the backyard and enjoying them right there. It prompted me to plant raspberries as soon as we moved back to the Midwest.
While we tend to just eat raspberries fresh for snacking, raspberries can go bad very quickly. Fortunately, they make a wonderful jam that extends the life of the fruit!
Similar to my peach jam and strawberry rhubarb jam, this easy jam only requires a few ingredients and takes less than 30 minutes to make. You’ll love it on toast, buttermilk biscuits, or ice cream!
Ingredients for raspberry jam
You’ll need:
Raspberries – Raspberries are sold in containers that are 6 or 12 ounces. This recipe uses about 10 ounces of raspberries.
I recommend buying extra raspberries, just in case you have a few bad berries. It’s perfectly fine if they are a little soft, but you don’t want to use any raspberries that are molding or have black spots.
Sugar – You’ll need granulated sugar. If you don’t like a sweet jam you can reduce the sugar to 1 cup. However, if your raspberries are more tart, I recommend keeping the full amount of sugar.
Lemon juice – Lemon juice is used in jams to help counteract the sweetness from the added sugar. It also reacts with the pectin, both within the fruit, and added, to create the gel set in jam.
Powdered pectin – Because this is a small batch of jam, you do not need an entire box of pectin. I recommend buying powdered fruit pectin in a jar with a screw-on lid, which allows you to use as much as you need.
seasonal spotlight: raspberries
Raspberries come into season in late summer. In warmer climates like California and Florida, raspberries will continue to produce fruit and have a second main harvest in December or January. Raspberries can range from sweet to very tart, so be sure to taste yours before using in recipes.
How to make this recipe
First, grab the containers you plan to store the jam in, so they are clean and ready to go when the jam is done.
I prefer to use glass mason jars with reusable plastic lids. Weck jars or jars with swing-top lids are great for a pretty storage option.
Or, simply use any container with a tight-fitting lid! This recipe makes 2 cups, so you can use 1 or 2 containers as desired.
Add some of the raspberries to a bowl and smash using a potato masher until the berries are broken up. Repeat until you have 1 1/3 cup of mashed raspberries.
Place a saucepan over medium heat and add raspberries, pectin, and lemon juice.
Stir well and heat until the fruit has broken up a bit ore and the juices are bubbly.
tip
The pectin is optional for this recipe. The level of pectin in raspberries can vary, and jam will sometimes set without any additional pectin. If you want to ensure a jammy set, I recommend adding the pectin.
Pour in the sugar and stir well. Bring the mixture back to a boil, stirring to dissolve the sugar. Scrape the bottom and sides of the pan to prevent any burning and to mix the ingredients fully.
When the mixture is at a boil that cannot be stirred away (a hard or rolling boil), boil for 1 minute.
If you are not using pectin, you will need to cook the jam until it is thick and sticky, and pours off the spatula in sheets. You can use a candy thermometer to check for temperature; the jam is ready at 220°F.
Remove the jam from the heat and spoon into jars.
Loosely place lids and let cool to room temperature, then screw on lids fully and store in the refrigerator.
Canning raspberry jam
If you want to make this jam for pantry storage, you will need to process it in a water bath canner.
Before making the jam, fill a large pot with water and set to boil. Make sure there is enough water to cover the filled jars.
Cook jam and fill jars as above. Use a chopstick or dowel to remove any air bubbles, and wipe off any spilled jam from the jar rims.
Place the jar lid and screw the band on fingertip tight, tight enough to be closed but easily removed.
Use a jar lifter to carefully transfer the jars to the boiling water bath. Place the lid on the pot and bring back to a boil.
Boil for 10 minutes, then turn off heat. Let jars rest for 5 minutes before removing and placing on a towel-lined counter.
Let jars rest for 24 hours before checking for seals.
Label and store in the pantry. Any unsealed jars must be stored in the refrigerator.
FAQ
Can I use frozen raspberries to make jam?
Yes, frozen raspberries are great for making jam!
Thaw the raspberries before using them, draining off the excess liquid. It’s OK to have some juices, but if you have too much water you’ll need to cook the jam longer to set.
Can I use less sugar in this recipe?
If you want your jam to be less sweet, reduce the sugar to 1 cup.
Can I use sugar substitutes to make raspberry jam?
I have not tried using sugar alternatives for this jam. It is possible that substitutes will prevent a good set on the jam.
If using a substitute, try to find one that mimics granulated white sugar as closely as possibly for the best end result.
How long does raspberry jam last?
This raspberry jam will keep for about 1 month in the refrigerator. Storing the jars in the colder areas of the fridge (not the door) will help it last longer.
If you have processed the jam in a water bath canner, sealed jars will keep for up to 18 months.
My jam didn’t set
Jam can take up to 24 hours to set.
If your jam is too runny, don’t worry! It can be used as a sauce for desserts, waffles, or other dishes.
You can re-cook the jam, adding ¼ teaspoon powdered pectin if desired. Store re-cooked jam in the refrigerator.
My jam is too firm
You might have cooked the jam for too long, or there might be too much pectin.
Because the level of pectin varies in raspberries, you can sometimes get a good set without added pectin.
Also keep in mind that this recipe only calls for 1 ½ tablespoons of powdered pectin, not an entire box. Make sure you measure before adding to the recipe.
Jam thickens as it rests, so don’t be tempted to cook the jam for longer than needed.
You can thin out a thick jam by warming it in the microwave. You can also stir in water or a bit of juice once warmed. Do not use too much, or you’ll end up with a runny sauce.
How to eat raspberry jam
Homemade raspberry jam is excellent on a slice of honey oatmeal bread or a toasted English muffin.
Thanks to a reader suggestion, I recently tried raspberry jam on a PB&J, and it is wonderful!
You can also make raspberry jam thumbprint cookies, raspberry lemon cookies, or beautiful raspberry linzer cookies.
Use as a filling for raspberry pie bars, or on top of no bake raspberry lemon mini cheesecakes. Or, try these fun raspberry daiquiris!
However you plan to use it, you’ll love this easy fresh raspberry jam.
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Raspberry Jam Recipe
Ingredients
- 1 1/3 cup mashed raspberries with juices, about 10 ounces
- 1 tablespoon lemon juice
- 1 1/2 tablespoons powdered pectin, optional
- 1 1/3 cup granulated sugar
Instructions
- Set 1 16-ounce mason jar or 2 8-ounce jars on a clean kitchen towel next to the stove, along with jar lids and a ladle.
- In a saucepan over medium heat, combine raspberries, pectin, and lemon juice. Stir well and bring to a boil, stirring often to mix and break up the raspberries further.
- Once boiling, add the sugar all at once and stir well. Bring back to a boil, stirring to dissolve the sugar fully. When the mixture is at a boil that cannot be stirred away, boil for 1 minute.
- Remove from heat. The mixture should be thickened and sticky, but still pourable. If you like, use a spoon to skim off the foam and discard.
- Pour the jam into your jar(s), leaving ¼ inch of headspace. Use a wet towel to wipe the outside of the jar, then loosely place lid. Let cool to room temperature, then store in the refrigerator.
For canning
- If processing in a water bath canner, prepare the canner by filling with water and heating to boiling before cooking the jam. Let the water simmer while preparing the jam. Set aside two-piece jar lids.
- Cook jam and fill jars as above, then place the lids and screw on bands just to fingertip tight. Carefully lower into water bath, place lid on the canning pot, and boil for 10 minutes.
- Turn off heat, remove lid, and carefully remove jars, placing on a kitchen towel. Let rest undisturbed for 24 hours, then check for seal, label, and store in a cool, dry place.
Notes
- Makes about 2 cups/16 ounces.
- If omitting pectin, cook jam until thickened. It should not pool back immediately when the bottom of the pan is scraped with the spatula. If using a candy thermometer, the jam is ready at 220°F.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
