Description
Make this bright, flavorful homemade raspberry jam with just three simple ingredients. This recipe is quick, requires no added pectin, and is perfect for beginners. You can store it in the refrigerator, freezer, or use water bath canning for shelf stability.
Ingredients
Scale
- 2 pints fresh or frozen raspberries
- 4 cups granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare your jars and lids if you plan to can, or gather your freezer-safe containers. If using frozen berries, thaw them slightly first.
- Place the raspberries in a large, heavy-bottomed saucepan. Cook over medium heat, stirring often, until the berries break down and release their juices, about 5 to 7 minutes. You can gently mash them with a potato masher if you prefer a smoother texture now.
- Stir in the granulated sugar until it is completely dissolved. Bring the mixture to a full, rolling boil that cannot be stirred down.
- Add the lemon juice. Continue to boil hard, stirring constantly to prevent scorching, for about 1 minute. The mixture will begin to thicken as it boils.
- Test for set: Remove the pan from the heat. To check if the jam has reached the setting point, place a small spoonful on a chilled plate from the freezer. Return the plate to the freezer for 1 minute. Push the jam; if the surface wrinkles, it is ready. If it is still runny, return the pan to the heat and boil for another minute, then test again.
- For Refrigerator/Freezer Jam: Carefully skim off any foam from the surface. Ladle the hot jam into clean jars or containers, leaving 1/4 inch headspace. Seal and cool. Store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
- For Water Bath Canning: Ladle the hot jam into sterilized canning jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands fingertip tight. Process in a boiling water bath canner for 10 minutes, adjusting for altitude. Remove jars and let them cool undisturbed for 12-24 hours until sealed. Store sealed jars in a cool, dark place for up to one year.
Notes
- If you prefer seedless raspberry jam, press the cooked berry mixture through a fine-mesh sieve before adding the sugar and continuing with the recipe.
- This recipe makes a small batch, perfect for keeping one jar in the fridge and one in the freezer.
- Use this fresh berry preserves as a topping for toast, yogurt, or even in your favorite cocktails.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Preserves
- Method: Stovetop Cooking/Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 25
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 0
- Cholesterol: 0