Raspberry Jam

When raspberries are at their peak and inexpensive at the farmers market, this recipe for raspberry jam without pectin is the one to turn to. What I love about a good freezer or fridge jam is that you don’t need a full canning setup, just a few simple ingredients and about an hour of active cooking. Start with fresh raspberries, then simmer the fruit with sugar, water and a little lemon juice until the mixture is glossy and thick. Once the jam cools and sets, it’s ready to spoon onto french toast, swirl into yogurt or spread over a warm scone.

Raspberry Jam Ingredients

• Raspberries: Ripe, juicy raspberries turn jammy after a long stove-top simmer. Look for plump, deeply colored berries at the peak of the season, and if you end up with more than you need, freeze the fruit for a future batch.
• Sugar: Granulated sugar sweetens the berries and pulls out their juices as the mixture cooks, concentrating the flavor. It also plays a structural role, working alongside the natural pectin in raspberries to help the jam thicken without the need for store-bought pectin.
• Lemon juice: Fresh lemon juice adds the acidity this jam needs. It also sharpens the overall flavor, keeping the finished spread from tasting one-note sweet.

Directions

Step 1: Cook the raspberry mixture

In a stockpot, combine the raspberries, sugar, water and lemon juice. Bring the mixture to a boil, then cook it uncovered for 1 to 1-1/2 hours, or until it reaches a thick, spreadable consistency.

Step 2: Jar and chill the jam

Pour the jam into jars or freezer containers, leaving 1/2-inch headspace. Cover and let it stand overnight or until set, but not longer than 24 hours. Refrigerate the jam for up to three weeks or freeze it for up to 12 months.

Variations for Raspberry Jam

• Go vanilla: Stir in a splash of pure vanilla extract once the jam finishes cooking for a warm, rounded sweetness that plays well against the tart berries.
• Add baking spices: Sprinkle in a pinch of cinnamon, nutmeg or ground cloves toward the end of cooking for a cozy, autumn-leaning jam that’s excellent in thumbprint cookies.
• Swirl in fresh mint: Stir in a few tablespoons of finely chopped mint after the jam cools slightly to wake up the raspberry flavor with a cool, herbal note.
• Swap in other berries: Substitute blackberries for part of the raspberries to change up the color and flavor while keeping the method the same.
• Add citrus zest: Stir in freshly grated lemon or orange zest along with the lemon juice for extra fragrance and a brighter finish.

How to Store Raspberry Jam Without Pectin

Because this raspberry jam recipe skips traditional canning, keep it in the fridge rather than the pantry. Transfer the cooled jam to clean jars or airtight containers with tight-fitting lids, and store it toward the back of the refrigerator rather than in the door, where temperatures fluctuate more.

How long does raspberry jam last?

Stored in an airtight container in the refrigerator, this raspberry jam keeps for up to three weeks. If it starts to smell off, grows mold or separates in a way that doesn’t stir back together, it’s time to toss it.

Can you freeze raspberry jam?

Yes, this raspberry jam freezes well. Pour the cooled jam into freezer-safe jars or containers, leaving room at the top for expansion, and freeze it for up to 12 months. Thaw the jam in the refrigerator before serving, and stir it since some separation is normal after freezing.

Raspberry Jam Tips

Can you use frozen raspberries for raspberry jam?

Yes, you can swap in frozen raspberries for fresh in this raspberry jam recipe. Thaw them first and add any accumulated juice to the pot, since frozen fruit releases more liquid and may need a few extra minutes of cooking to reach the same thick consistency.

How can you make a shelf-stable raspberry jam?

This raspberry jam recipe is meant for the fridge or freezer, not the pantry, since it isn’t processed for shelf storage. If you’d like a shelf-stable version, follow a tested canning recipe instead, like our strawberry jam recipe, which walks through the boiling-water canning process step by step. Our canning 101 guide is also a good primer if you’re new to preserving.

What are the best ways to use raspberry jam?

Raspberry jam is an easy way to add fruity flavor to breakfast. Spread it on toast, homemade biscuits or a warm bagel, or swirl the jam into oatmeal or yogurt. It’s just as good baked into thumbprint cookies or spooned over cheesecake, and a spoonful stirred into a vinaigrette adds sweetness to a green salad. Once the jar is empty, use it for a jam-jar cocktail.