This Easy Homemade Raspberry Jam blends sweet and tangy flavors into a simple, satisfying preserve. It’s perfect for breakfast or dessert—on toast, swirled into yogurt, or spooned over ice cream. Make a batch when raspberries are abundant and enjoy the taste of summer all year.
Easy Homemade Raspberry Jam
Making jam at home is a rewarding and nostalgic process. As a child I loved both making and eating jam, and my favorite way to enjoy it remains simple: spread a little butter on warm toast, then top with jam for a perfect sweet-and-salty bite.
This recipe is ideal if you have a surplus of raspberries or any soft berries you want to preserve. Once you’ve mastered the basics here, try other combinations and enjoy homemade jam year-round.
What Do I Need To Make Jam
Gathering your ingredients and equipment before you begin makes the process smoother and safer.
Recipe Ingredients
- Berries – Raspberries are used here, but most soft berries work well.
- Pectin – Pectin helps the jam set. Without it, the result will be more syrupy.
- Sugar – Sugar adds sweetness and contributes to the jam’s structure and preservation.
Recipe Equipment
- Large pot – For cooking the jam and for sterilizing jars and lids.
- Funnel – Makes transferring jam into jars neater.
- Spoons and ladles – For stirring and filling jars.
- Canner or large pot for water bath – A water bath canner secures long-term storage.
- Glass jars – Use glass canning jars, not plastic.
- Lids and rings – Flat lids and screw rings sized for your jars.
- Jar grabber or tongs – For safely handling hot jars.
If you don’t have a jar grabber, long tongs can work in a pinch, but use caution when handling hot glass.
How Do You Can Fruit Jam
Canning may seem intimidating, but with basic steps it’s straightforward. Follow safe sterilization and water-bath practices for shelf-stable jars.
Wash Everything
Start by washing hands thoroughly and bringing a large pot of water to a boil. Boil jars, lids, and bands for about 10 minutes to sterilize them. While jars are sterilizing, wash and crush the fruit and measure sugar and pectin.
Boil
Combine fruit, some of the sugar, and the pectin in a pot. Bring to a full, rolling boil. Add the remaining sugar and return to a rolling boil, following the pectin package instructions for timing.
Skim The Foam
After cooking, skim off any foam from the surface with a ladle. Foam is harmless but removing it gives a cleaner appearance and texture.
Test The Thickness
Place a small spoonful of jam on a plate and let it cool to room temperature to check set. If it’s too thin, add a little more pectin and cook briefly, then test again.
Put Into Jars & Water Bath
Use a funnel to fill sterilized jars, leaving 1/4 to 1/2 inch headspace. Wipe rims clean, apply lids and rings, and lower jars into boiling water with a jar lifter. Process in a rolling boil for about 10 minutes (adjust time for altitude as needed).
Remove jars and let them sit undisturbed for 12–24 hours to cool and seal.
Check The Seal
After cooling, press the center of each lid. If it does not flex up and down, the jar is sealed. Any jars that didn’t seal should be refrigerated and used first. Properly sealed jars keep best within six months to a year for peak quality.
Enjoy your homemade jam and consider using it in other recipes once you’ve canned a few jars.
How Do You Make Jam Without Sugar
You can make jam-style spreads without traditional sugar, but the texture and set will be different. Using a no-sugar pectin produces a looser spread rather than a firm jam. Alternative sweeteners can be used, but follow recipes formulated for those sweeteners because sugar plays a role in setting and preservation.
If you want no added sweetener, look for recipes that use no-sugar pectin and specific instructions for cooking and storage.
All About Pectin
Pectin is a naturally derived thickening agent commonly extracted from apples and citrus. It helps fruit mixtures gel with less sugar than would otherwise be required. Pectin is vegan and is used primarily in jams and jellies.
The amount of pectin needed varies by fruit, batch size, and how firm you like your jam. Typical ranges might be 5–7 tablespoons for a looser set per 6–8 cups of fruit, 7–10 tablespoons for a firmer set, and more for a very firm finish. Always follow the recommended amounts in your chosen recipe and the pectin package.
While you can make homemade pectin, store-bought pectin is convenient and consistent.
Can You Strain The Seeds Out
To make seedless jam, press crushed berries through a fine-mesh sieve using the back of a spoon. This removes seeds while retaining most of the pulp. Avoid cheesecloth or very fine filters if you want pulp in your jam; those can leave only juice and result in a jelly rather than jam.
Whether you leave the seeds in or strain them out, both versions will taste delicious.
Can This Be Made Into Freezer Jam?
Yes. Freezer jam is simpler because it skips the water-bath canning step, but it requires refrigeration or freezing for storage.
- Gather ingredients – Use the same fruit, pectin, and sweetener called for in your freezer-jam recipe.
- Mash berries and mix in sugar – Combine mashed berries with sugar (a common ratio is about 3:1 berries to sugar) and let rest to extract juices.
- Prepare pectin – Follow the pectin package for dissolving or cooking as required, then mix thoroughly into the berry mixture until no grit remains.
- Jar and chill – Spoon jam into jars, let stand at room temperature as directed (often up to 24 hours), then freeze or refrigerate. Freezer jam must be stored frozen or chilled and used within the recommended timeframe.
Freezer jam is a great alternative when you want to avoid canning or need quick results.
What Can You Use Raspberry Jam On?
Raspberry jam is versatile. Use it on toast or biscuits, swirl it into yogurt or oatmeal, fold it into cake batters, or spoon it over cheesecake or ice cream. It also works well in cocktails, smoothies, and baked goods—anywhere you want a bright berry flavor.
Pin For Later
Raspberry Jam
4 pints
30 minutes
15 minutes
45 minutes
This sweet and bright homemade raspberry jam will help you preserve summer berries for months. It’s straightforward and delicious.
Ingredients
- 6 cups crushed raspberries
- 4 ½ cups sugar
- 1 package pectin
- 1 ounce Chambord (optional)
- 2 teaspoons butter
Instructions
- Bring a large pot of water to a boil and place lids, rings, and jars in it to sterilize.
- Wash and crush raspberries, then place the crushed fruit into a large pot.
- Sprinkle the pectin over the berries and mix thoroughly.
- Heat the mixture on high to a full rolling boil and maintain for one minute, stirring to prevent scorching.
- Slowly stir in the sugar and bring back to a rolling boil.
- Add the butter and boil for one minute.
- Remove from heat and stir in the Chambord if using.
- Use tongs or a jar lifter to remove sterilized jars from the boiling water.
- Fill jars with jam, leaving about 1/4 inch headspace.
- Wipe rims clean, apply hot lids and rings, and tighten rings. Place jars back in boiling water and process for ten minutes.
- Remove jars and let them sit until lids pop and seal. Loosen rings slightly after cooling.
- Allow jam to cool several hours before storing. Refrigerate after opening.
Nutrition Information:
Yield: 50
Serving Size: 1
Amounts Per Serving:
Calories: 82
Total Fat: 0g
Sodium: 4mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 19g
Protein: 0g
Nutrition data is an estimate. For medical or dietary concerns, consult a trusted source.
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