You will love this classic recipe for Raspberry Jam, made with ripe, aromatic berries at the height of their season. The vibrant raspberry flavour is captured in the jam which is a perennial favourite. This is the ultimate way to preserve these beautiful berries to enjoy throughout the coming months, and it truly is so easy. This recipe contains just three ingredients and no added pectin.
I had always imagined jam to be a little difficult to make. An art of yester year! I am so grateful I found this simple and easy recipe with such well explained guidance that my first attempt is AMAZING and so delicious!
- Kylie
Why you'll love this recipe:
- Homemade Raspberry Jam is incredibly easy to make and having a few jars of this condiment in your store cupboard means that you will be able to enjoy the taste of summer far beyond the season. In this recipe, I will show you, with step-by-step instructions, how easy it is to make your own raspberry preserves.
- My simple, traditional recipe contains just three ingredients; raspberries, sugar and lemon. It is not necessary to add pectin to get the jam to set. This is a recipe that has been made by generations in our family.
- As well, by making a small batch, the boiling time is short and the fresh vibrant flavour is retained.
- Homemade jam tastes infinitely superior to shop-bought.
- There are no unwelcome additives, artificial preservatives, or thickeners that you may find in a commercially prepared jam. For me, one of the most important parts of home cooking is the knowledge that I control the quality of the ingredients.
- It makes a wonderful edible gift. For attractive presentation, cut a circle of coloured paper or cloth, place over the lid and tie with a pretty ribbon.
Recipe Inspiration: this recipe is one my Nanna and Great Aunt Edie made every Summer. They taught my Mum, and my Mum and I now make it together every year. Along with Fig Jam, this would be my Mum's favourite!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Fresh raspberries: use fresh berries that are in good condition. Freshly picked, good quality fruit is essential for jam making. Select fruit which is ripe, but not too ripe, and has great flavour. Fruit that is just ripe, including some that are slightly unripe, will form a jam more easily as it is more acidic and contains more pectin which will help it to set. Do not use raspberries that are over-ripe, soft or bruised as they may cause the jam to spoil.
- Lemon juice: to boost the acidity and pectin I add lemon juice. Lemon juice is acidic and has high pectin content and together with sugar aids with the setting of the Raspberry Jam. Also, the acidity of the lemon juice helps to prevent the growth of bacteria and balances the sweetness of the sugar.
- Sugar: sugar is vital to flavour the jam by sweetening it. Also, it interacts with the acids and pectin, helping the jam to set. Additionally, it has a preservative effect enabling the jam to be shelf-stable to enjoy through the months ahead. We use regular white granulated sugar in this recipe.
Variations:
Spices: ground cinnamon, nutmeg or ginger are all delicious additions. A little vanilla is also lovely. Adjust the spice levels to your taste preference. Please note that they may slightly alter the colour of the jam.
How To Make Raspberry Jam:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Prepare your fruit:
To begin, place two small saucers or plates in the freezer. You will use these to test when the jam is set. Thoroughly wash and dry the raspberries and cut away any blemishes.
Add the raspberries, sugar and lemon juice to a large saucepan and mix well with a wooden spoon.
2 - Soften the fruit and dissolve the sugar:
Turn the heat on low, stir until the sugar dissolves and then increase the heat to a rolling boil. The fruit will release liquid as the temperature rises, making it easier for the sugar to dissolve.
3 - Cook the jam to setting point:
Cook the jam and keep stirring frequently, to ensure it doesn't catch on the bottom of the pan.
4 - Test the setting point:
Once you think the jam has reached setting point (we have notes on this in the recipe card), turn off the heat and spoon a little of the jam onto a chilled saucer. After letting it stand for 30 seconds, run your finger through it. As shown in the photo above, the jam has a nice wrinkle, which means it is ready. If your jam hasn't reached setting point, simply turn the heat back on and cook for a little longer before testing again.
Once the jam is ready, let it stand for a short time before adding to your jars.
5 - Add to your jars:
You may find that a scum forms on the surface of the jam; this is normal, and if you wish, you can remove it by lightly skimming with a spoon.
Ladle the hot jam into your warmed, sterilised jars and seal immediately. Allow the jars to cool on your bench before enjoying.
6 - Enjoy your jam:
Serve with fresh bread, toast, scones and more. You'll find lots of ways to enjoy the Raspberry Jam, and we have more serving suggestions below.
Once you have opened a jar, store in the fridge and enjoy within 4-6 weeks.
Hint: testing the accurate setting point is an essential part of jam making. For accuracy, we test two ways - using the chilled plate and wrinkle test method and using a thermometer. Full details are in the recipe card.
Equipment Needed:
When making your own preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.
- Check that the metal lids do not have rubber inserts, as these could melt in the oven. If they do have rubber inserts, wash the lids and allow them to completely air dry.
- Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
You can use recycled glass jars with metal lids that are in good condition or purchase new ones. Jars which have contained pickles are generally not suitable as they often hold the aroma. Save these for your own chutneys or pickles.
You will not need any special equipment to make this recipe. You need a large, wide saucepan. The large surface area allows faster water evaporation, giving the jam a concentrated flavour. Without a large saucepan, there is the risk of it boiling over.
Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving the jam a metallic taste.
As well, I use a long-handled wooden spoon to keep my hand away from the bubbling jam.
Tips for Success, Storage and FAQs:
If you follow the instructions in the recipe to thoroughly sterilise the jars you use, use good quality fruit, don't reduce the amount of sugar and cook the jam properly, the jam will be shelf-stable for a year. After opening a jar, you should store it in the fridge and be sure to always use a clean spoon to remove the jam.
Conventional jam requires a lot of sugar. When you see it weighed out it is slightly alarming but please don't reduce the amount of sugar. The sugar not only sweetens the fruit, but it helps the jam to set and acts as a preservative. If you reduce the sugar, your jam may not be shelf stable.
Lemon plays an important role in jam-making. It is high in acid and pectin, both essential for the setting of the jam. As well, the acidity of the lemon helps balance the sweetness.
Pectin is a naturally occurring starch that is found in fruits and vegetables. The amounts of pectin that fruits contain varies, meaning that some jams set more readily than others. To counteract this, we add fresh lemon juice to boost the pectin content. When combined with acid and sugar, and cooked to a high temperature, it forms a gel.
Yes, you can, and the recipe can be followed as written. The only caveat is that they must have been frozen in good condition (ie: not overripe/bruised) and ideally not overly icy. There is no need to defrost before starting the jam making process.
Top Tip
Testing for setting point is a crucial step to jam making. You can do this with a thermometer or the cold plate method. We use both, and have detailed instructions in the recipe card for how to complete these steps, to ensure you have success.
Serving Suggestions:
There are so many ways to enjoy this beautiful Raspberry Jam:
- It is especially enjoyable in the morning with toast or a croissant. The Raspberry Jam is not too sweet, the berries being slightly tangy, which I find a great way to get the day started.
- As a filling for our Jam Oatmeal Bars.
- It is delicious served with Buttermilk Scones and cream.
- Drizzled over fresh, tangy goat cheese.
- Swirl through plain yoghurt or try it spooned over some oatmeal.
- Serve with pancakes or waffles.
- Glaze a fruit tart or fill some pastry cases.
- Drizzle over our No-Churn Vanilla Ice Cream.
- It makes a lovely edible gift for a loved one.
Making homemade jam holds such a special place in my heart, and I believe that enjoying it is a special treat. What's more, homemade jam is the perfect way to use fruit at the peak of its season, but perhaps the best reason is that it tastes so much better than store-bought jam.
I hope you will love our recipe for small batch Raspberry Jam, and will enjoy eating it as much as we do.
Please let me know in the comments below if you try this.
Alex xx
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Raspberry Jam
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 500 g (17.5 oz) fresh raspberries See Note 1
- 450 g (2 cups) white granulated sugar See Note 2
- 2 tablespoon (40 ml) lemon juice - freshly squeezed See Notes 3 and 4
Instructions
To Sterilise the Jars:
- Sterilise the jars you'll be using to store the jam. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.Check that the metal lids do not have rubber inserts – if they do, allow them to air dry, instead of placing in the oven. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm. See Note 5.
To make the Raspberry Jam:
- Place two small saucers or plates in the freezer. See Note 6.
- Gently wash the raspberries in a colander. Turn them stem side down onto some paper towel to allow them to dry. Add the raspberries, sugar and lemon juice to a large saucepan and mix well with a long-handled wooden spoon.
- Turn the heat on low and stir until the sugar dissolves. (This can take 5-8 minutes)If sugar crystals get caught on the side of the saucepan, scrape down with a spatula.
- Once the sugar is dissolved, increase the heat to a rolling boil.Boil for 5 minutes, stirring frequently. After 5 minutes, begin to check for the setting point. Your jam will likely take between 5-8 minutes, but it will depend on the width of your saucepan and how rapidly the jam is boiling.
- Turn off heat and spoon a little of the jam onto one of your chilled saucers.Let it stand for 30 seconds to cool, and then run your finger through it. If it wrinkles, even slightly, it is ready. If it is still quite liquid, put it back on the heat and boil for a further 1-2 minutes, and retest until ready. Alternatively, you could use a candy thermometer. Setting point is reached when the thermometer reaches 105 Degrees C (220 F).
- Skim any scum off the top of the jam with a spoon.
- Allow the jam to sit for 5 minutes to allow the fruit to disperse evenly.
- Carefully ladle your jam into your hot jars and put the lids on immediately. Allow the jam to cool completely. Wipe the jars to remove any spills, and store the jam in a cool, dark place.
Notes
- Raspberries: this is the prepared weight after any blemishes have been removed. Ensure your fruit is freshly picked and of good quality. Avoid fruit that is bruised or over-ripe. The raspberries contain pectin which aids in the jam setting. If your fruit is older, it will contain less pectin. Good quality fruit that is frozen fresh and isn't overly icy can be used. It can be used from frozen. The cooking times will be similar - just test as per the recipe.
- Sugar: do not reduce the amount of sugar. Whilst the sugar sweetens the fruit it also acts as a preservative and helps the jam to set. If you reduce the sugar, your jam may not be thick enough or shelf-stable.
- Lemon juice: not only balances the sweetness of the sugar, but it also contains acid and pectin, which help to set the jam.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Sterilising the jars: properly sterilising your jars is an essential process to remove bacteria that could cause your preserves to spoil.
- Chilled plates: we use the chilled plates to quickly cool the jam when testing the setting point.
- Saucepan: I choose a large saucepan that has enough height to enable the jam to boil vigorously. More surface area means the liquid will evaporate faster; having sufficient height means you can boil the jam at a higher heat and maintain the fresh flavour of the raspberries. Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving the jam a metallic taste.
- Wooden spoon: do not use a metal spoon - it will become very hot. A long-handled wooden spoon is important to avoid being burnt by a splash from boiling jam.
- Setting point: my jam reached its setting point about 6 minutes after it began to boil rapidly. Boiling time will vary depending on the size of your saucepan and the heat that you apply.
- Storage: when the recipe is made according to instructions and the jars have been sterilised properly, the jam will be shelf-stable for up to a year when stored in a cool, dark place. A jar should be refrigerated after opening. This recipe has not been tested using a canning method. Please refer to the USDA Canning Guidelines for techniques, or follow a recipe designed for long-term canning.
- Nutritional information: is based on one whole jar. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Karen Patton says
This is my 3rd try! I tried to cook fresh raspberries to make raspberries jam but they stuck to the metal sauce pan, I have tried scrapping, hot water, various cooking suggestions and I cannot get the the burnt ???? On my pan off or get it clean and the raspberries are just gone! I would appreciate any help you can get me!
Alexandra Cook says
Hi Karen,
I am not sure if you mean you have tried to make jam three times or tried to clean your pan three times, but I am happy to try and help!
Firstly, if you are having this many issues with your pan, I'd definitely not be using it for jam making - it could be that it has a poor heat distribution causing the jam to burn faster.
Are you stirring the jam frequently while you're making it? And if you did try our recipe, are you altering quantities at all, or changing anything about the recipe? Any more info you could give me will help me to assist.
In respect to cleaning the pan, I personally haven't tried this with burnt on jam before, but with other items that get a bit burnt or caught, I add water to the pan and a little baking soda, and boil. This helps to lift the burnt residue from the pan and you can then scrub it and clean as normal. Depending on your pan, I like to use steel wool.
Hope this helps. Alex xo
MummaW29 says
Have made this twice now, and everyone loved both batches. Super-grateful that you shared this recipe - thanks so much 🙂
Alexandra Cook says
Thank you so much for the kind words! 🙂
I really appreciate your comment. Alex xo
Mummas Tribe says
I made this yesterday with frozen raspberries and it was wonderful. Filled four recycled jars (not sure how many mls exactly, but were small-medium sized) and used a candy thermometer to test the temp. Might try doubling the recipe next time - hopefully with a large based pot that will be okay - I will review again if I try this! So pleased with the result. Thank you.
Alexandra Cook says
Thank you so much for making! 🙂 So happy you're pleased with the result.
Yes, with it being a smaller batch recipe, you can absolutely double it.
Just may need to add 1-2 minutes to the cooking time.
Enjoy, Alex xo
Sarah says
So easy and set beautifully! I wasn’t even expecting to be able to make jam this year as it was the first fruiting year for our raspberries, but I picked enough in the last couple days to make a double batch, and this recipe is delicious! I’m sure the fresh, home-picked berries help a little :), but it is the perfect mix of tart and sweet. My daughter, who loves jams, says it is the best raspberry jam she’s ever had!
Alexandra Cook says
Thank you so much, Sarah 🙂
And how lovely that your daughter loves it so much too.
I really appreciate you taking the time to leave a comment and share your feedback!
Alex xo
Jaime says
Hi. How many cups of raspberries is 500 grams ? Thanks
Alexandra Cook says
Hi Jaime,
I do recommend weighing the fruit if possible for accuracy, as correct ratios are important with jam making. That being said, Google advises that 500g is approximately 4 cups of rapsberries. Alex xo
Mary says
I made some the other day. Long story short, my husband and I went back to pick more berries to make more. This is delicious and I love that it is so simple. Thank you.
Alexandra Cook says
Thank you so much, Mary! 🙂
So happy you have made a couple of batches now. Appreciate you taking the time to let me know.
Alex xo
Jessica says
delicious 😋
Alexandra Cook says
Thanks, Jessica! 🙂
Alex xo
Colquhoun says
Tried this recipe with previously frozen berries. Works beautifully. So happy to have a recipe not requiring bought pectin.
Alexandra Cook says
Thank you so much! 🙂
I am so happy you enjoyed this recipe, and appreciate you taking the time to let me know. Alex xo
Clemmie says
Absolutely gorgeous. So easy and quick to make
Alexandra Cook says
Hi Clemmie 🙂
Thank you so much. I am so pleased to hear that you enjoyed this recipe.
Alex xo
Nathalie says
will this jam stay shelter stable without canning it ?
Alexandra Cook says
Hi Nathalie,
Thank you for reaching out 🙂
For the jam, I follow the method that my great grandma used – the hot sterilised jars and the hot jam with the lids put on immediately cause a vacuum to form a seal as they cool. As the jam has just been vigorously boiled, we don’t boil it again in a water bath. The jars are shelf-stable for 12 months, and only need to be refrigerated once they have been open.
This is a method most commonly used in Australia/UK, although I am aware that in the USA/Canada water bath canning is the more popular method.
If you prefer to water bath, you certainly can, and you can find more information here.
Please feel free to reach out with any questions and I hope you'll enjoy your jam 🙂
Alex xo
Anne says
Hi Alex, I made the jam and it worked out really well. Your instructions are very clear and I followed them very carefully and had everything ready as it was my first time to make jam.
I used frozen raspberries and I think the jam was a little sweet and I wonder if the frozen ones weighed more than fresh (so my proportions were off?). Anyway, it was a great success and I wouldn't hesitate to try other jams, so thank you, Alex.
Alexandra Cook says
Hi Anne,
Thank you so much for giving the recipe a try 🙂
I am so glad you found the instructions clear.
Your proportions shouldn't have been much off from using frozen raspberries, unless they were super icy and had a lot more water in them, which would alter the weight.
Assuming they weren't, I read once that frozen might only vary in weight by 15-20 grams for a whole bag.
You could certainly use a little extra fruit next time, if you wish. We actually use a little more sugar in the raspberry than we do in some of our other jams, as raspberries can be tart. In general, we use a ratio of 3/4 of sugar to the amount of fruit.
I hope that helps, and you'll have to let me know what jam you plan on trying next 🙂 Alex xo
Jackie says
Thank you! This was my first time making jam! We’ve had an influx of raspberries this year on our mature raspberry bushes. I used 20 oz or frozen raspberries to 2 cups sugar & a full lemon squeezed. It took a little longer to boil & set up but it made a very tasty treat! I look forward to gifting this to many friends & family💙
Alexandra Cook says
Lovely to hear, Jackie 🙂
So happy it worked out well and I appreciate you taking the time to comment.
Alex xo
Ani says
Hi there. How much headspace should you leave in the jars before sealing?
Alexandra Cook says
Hello Ani!
Thanks for your question. You'll want to fill the jars to the brim - we don't want gaps.
The one exception to this is if you plan on freezing any of the jars - in that case, you'd want to leave about a 2-3cm gap as the jam will expand when frozen.
I hope that helps! Alex xo
Sully says
Thank you for such a delicious jam recipe! Your instructions were so easy to follow.
If I could give ten stars I would.
Thank you so much for sharing this amazing recipe!! ❤️
Alexandra Cook says
Hello Sully!
Thank you so much for giving this recipe a try - I am so happy to hear you enjoyed the jam so much 🙂
Appreciate your comment and you taking the time to let me know! Alex xo
Anita says
Could I use frozen raspberries?
Alexandra Cook says
Hi Anita,
You sure can - I love to do this when they're not in season. Just make sure they're good quality and were frozen when they were fresh! 🙂 Let me know if you give it a try!
Alex xo
BB says
If I know I’m using all of the jam within 24 hours do I have to go through the process of sterilizing jars?
Alexandra Cook says
Hello BB! 🙂
We still recommend having the jar hot before you add the jam - this avoids potential breakage from the sudden temperature change.
To make things simple, you could use just the one jar.
Or, you could allow the jam to cool slightly in the pan and then add to a heat proof bowl, allow to cool and then store in the fridge.
Hope that helps! Alex xo
Allison Eichorst says
I just tried this recipe tonight after picking an ice cream pail full of raspberries at a friend’s farm. It is so easy! I’m just wondering if you can double the recipe or if you should keep it to a single batch at a time?
Alexandra Cook says
Hi Allison!
That is lovely to hear 🙂
You can certainly double this recipe, as it does make a small batch to begin with. It may take a few minutes extra to cook, but won't be too different. Just keep an eye on the setting point as per the recipe. Alex xo
Mary Grace Phillips says
So easy. It tastes delicious! BUT, you have to cook much longer than 5-8 minutes. I cooked using a candy thermometer until it reached the stated temperature, and it took the guesswork out of it. It's so beautiful! I can't wait for the breakfast crew to try it out in the morning!
Alexandra Cook says
Hello Mary,
Thank you so much for making my recipe.
The cooking time will vary depending on the size of your pan, how vigorous it is boiling and even the quality of the fruit. 🙂
Using a thermometer does make it easy, doesn't it? 🙂
I appreciate your comment and hope you'll all enjoy eating the jam.
Alex xo