Everybody needs an easy raspberry jam recipe! This homemade raspberry jam is delicious and easy to make. You only need 3 ingredients and about 25 minutes and you'll have a yummy spread to use for any bread variation, waffles, scones, cheesecake, or any of your other favorite foods/desserts!
Recipe Ingredients
- 5 cups (about 20 oz) raspberries
- 2 cups granulated sugar
- 1 ½ tablespoon lemon juice
Step By Step Instructions
Step 1: Add the raspberries, granulated sugar, and lemon juice into a medium-sized saucepan (make sure to leave a few inches at the top to ward off splattering).
Step 2: Turn the heat to medium-high and mix the fruit and sugar together until the sugar dissolves and releases its juice.
Step 3: Continue to simmer for about 20 minutes, stirring occasionally, until much of the liquid has thickened and evaporated and the liquid in the pot has reached 220 degrees Fahrenheit.
Step 4: Transfer the jam to a glass jar, seal it with a lid, and place it in the fridge for at least 2 hours until the jam cools. Enjoy!
Recipe FAQs
How do I thicken my Jam?
- A lot of homemade jam recipes call for pectin - this one doesn't. Pectin is an additive that helps thicken foods, but a lot of fruit (raspberries included) already contain pectin. The natural pectin will break down once your raspberries liquify - helping your jam thicken, and the added sugar that this recipe calls for will thicken it up even more.
How long will the raspberry jam last?
- The great thing about homemade jam is that it has a long shelf life - even without the preservatives and additives that store-bought jam contains. Raspberry jam lasts for up to 2 months in the refrigerator in an airtight container and up to a year in the freezer.
What jars should I use?
- Glass jars with a screw on top are the best jars to use for homemade jam.
Can I use frozen raspberries?
- You can use frozen raspberries for homemade raspberry jam but make sure to put them into the pot BEFORE they thaw.
Expert Tips
Another good way to test if your jam is done is with the plate test. When you begin making the jam, stick a plate in the freezer. To test if your jam is done, remove the plate from the freezer and scoop a thin spot of jam on the plate. Allow the jam to cool for 30-45 seconds. Then use your finger to push the jam. If the jam wrinkles, it is done. If the jam stays liquid, continue to cook it for another 5 or so minutes, then repeat.
Storage Instructions
Store your homemade raspberry jam in an airtight container in the refrigerator for up to 2 months. You can also freeze your jam for up to 1 year.
More homemade jam recipes:
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📖 Recipe
Easy Raspberry Jam Recipe
Ingredients
- 5 cups raspberries (about 20 oz)
- 2 cups granulated sugar
- 1.5 tablespoon lemon juice
Instructions
- Add the raspberries, granulated sugar, and lemon juice into a medium-sized saucepan (make sure to leave a few inches at the top to ward off splattering).
- Turn the heat to medium-high and mix the fruit and sugar together until the sugar dissolves and releases its juice.
- Continue to simmer for about 20 minutes, stirring occasionally, until much of the liquid has thickened and evaporated and the liquid in the pot has reached 220 degrees Fahrenheit.
- Transfer the jam to a glass jar, seal it with a lid, and place it in the fridge for at least 2 hours until the jam cools. Enjoy!
Notes
- Another good way to test if your jam is done is with the plate test. When you begin making the jam, stick a plate in the freezer. To test if your jam is done, remove the plate from the freezer and scoop a thin spot of jam on the plate. Allow the jam to cool for 30-45 seconds. Then use your finger to push the jam. If the jam wrinkles, it is done. If the jam stays liquid, continue to cook it for another 5 or so minutes, then repeat.
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