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Easy 3-Ingredient Raspberry Jam (No Pectin Needed)

Close-up of a glass jar filled with vibrant, chunky homemade raspberry jam, sitting on a white surface.
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Make this simple homemade raspberry jam using only three ingredients. This recipe requires no added pectin and works well for small batches, perfect for fridge storage 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. Combine the raspberries and sugar in a medium, heavy-bottomed saucepan. Let the mixture sit for 15 minutes to allow the sugar to draw out the juices from the berries.
  2. Place the saucepan over medium-high heat. Stir constantly until the sugar dissolves and the mixture begins to boil.
  3. Once boiling, continue to cook, stirring frequently to prevent scorching, for about 10 to 15 minutes. The jam will thicken as the water evaporates. Use the back of a spoon to test for thickness; it should coat the spoon.
  4. Remove the pan from the heat. Stir in the lemon juice. The lemon juice helps the jam set and brightens the flavor.
  5. For immediate use, pour the jam into a clean jar and cool completely before refrigerating. For canning, proceed to the water bath canning steps below.
  6. To can: Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands. Process in a boiling water bath canner for 10 minutes, adjusting time for altitude. Remove jars and let cool undisturbed. Check seals after 24 hours.

Notes

  • This recipe makes a small batch, yielding about 1 1/4 cups.
  • If you prefer seedless raspberry jam, press the cooked mixture through a fine-mesh sieve before adding the lemon juice.
  • This jam stores well in the refrigerator for up to three weeks or in the freezer for up to six months.
  • Use this jam for toast, yogurt, or as a filling for thumbprint cookies.

Nutrition

Find it online: https://dishicious.com/easy-raspberry-jam-recipe-no-pectin/