Easy Homemade Raspberry Jam

This easy homemade raspberry jam recipe is perfect for using in pies, crumbles, or for everyday brunch!

We’re coming up on one of my favorite food seasons in the Pacific Northwest: fresh berry season!

When the kids were younger, we’d go berry picking several times each summer. This year, due to the current global situation, we’ll probably do some curbside pick-ups from nearby farms to get our fresh raspberries, strawberries, blackberries, and blueberries.

One of my favorite things to make with fresh berries is homemade jam.

Easy Homemade Raspberry Jam

Raspberry season is usually mid-July through August here in Oregon.

This homemade raspberry jam is sweet, with just a touch of tartness from the fresh raspberries.

Homemade jam vs. storebought jam

Confession: it’s really hard for me to eat store-bought jam. It tastes so artificial to me, and I also hate paying so much for something that I can make at home easily for so much less!

The biggest difference you’ll find in store-bought jam is the ingredients. Most jam jars you’ll find on store shelves have ingredient lists that include preservatives, artificial colors, and artificial flavors.

Just like with everything else homemade, I like knowing what exactly is in my food. So when possible, I personally prefer homemade jam.

What you need to make raspberry jam

Unlike most store-bought jams, homemade raspberry jam consists of just three ingredients:

• fresh or frozen raspberries
• granulated sugar
• lemon juice

That’s it!

Do I have to add pectin to make raspberry jam?

No. You don’t have to do anything you don’t want to, my dear friends. That said, the true answer lies in the consistency you prefer in your jams.

Pectin is a type of naturally-occurring starch that already exists in raspberries. It’s found in the cell walls of fruits and vegetables and gives them structure. When used in jams, it helps give the jam a thicker, more spreadable texture.

Some fruits are naturally high in pectin, and make amazing jams without adding any commercial pectin or other thickeners at all. High pectin fruits include pears, apples, plums, quinces, cranberries, and grapes.

Other fruits have less naturally-occurring pectin. Low- to medium-pectin fruits include strawberries, raspberries, and blackberries. You can make jam from these fruits. However, the consistency will be different.

Side note: I used to think that pectin was used to help preserve jams for longer – to extend their shelf life. However, after much research, I’ve found that there is actually no hard evidence that this is true.

How to make raspberry jam

Just as you only need three ingredients to make homemade raspberry jam, there are only three steps to make it!

• Add the raspberries, sugar, and lemon juice to a medium saucepan over medium heat.
• Stir and bring the mixture to a boil, and then reduce heat to medium-low and simmer for about 12 to 15 minutes. During this time, stir the mixture frequently.
• Once jam has thickened, remove from heat and transfer to a mason jar. Allow the jam to cool at room temperature. Then cover and refrigerate.

Tips for making raspberry jam

• Use raspberries that are just about to be ripe. These will give you the sweetest tasting jam. Also, the jam will be slightly thicker because underripe fruit tends to have more pectin.
• If you’d like to thicken up your jam, you could add a fruit that is higher in pectin to balance out the low-pectin in raspberries. Or, use a small amount of added pectin. If you don’t want to use pectin, you could use cornstarch instead. Start with just a small amount and add more as needed until the jam thickens up to the consistency you prefer.
• Watch the fruit mixture carefully and stir constantly.

Ways to use homemade jam

• Use this raspberry jam as the filling for pies, crumbles, and bars.
• This raspberry jam is perfect to use in Linzer cookies or Swiss Spitzbuben cookies!
• Use in a sauce for pork tenderloin or rack of lamb.
• Spoon a generous amount over baked brie and serve with crackers.
• Serve with breakfast crepes.
• Drizzle over pancakes and waffles.
• And of course, it’s perfect to spread on buttermilk biscuits, toast, or English muffins!

How to store homemade jam

If you are using the full canning method, you can store homemade jam in a cool, dry place for up to two years.

When I make jam, I like to enjoy it right away. After opening a jar, homemade jam will remain fresh in the refrigerator for up to two months.

Recipes ideas for using homemade jam

• The Best Buttermilk Biscuits Recipe
• Goat Cheese Toast with Honey, Walnut and Lavender
• Pork Tenderloin with Blackberry Sauce
• Swiss Sandwich Cookies: Spitzbuben

Easy Homemade Raspberry Jam

5 from 4 votes

Prep Time: 5 mins

Cook Time: 15 mins

This raspberry jam is super easy to make, and keeps for up to two weeks!

Servings: 2 cups

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Ingredients

• 3 cups raspberries
• 3/4 cups granulated sugar
• 1 tablespoon lemon juice

Instructions

• In a medium saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
• Cook and stir. Once the mixture is boiling, reduce heat to medium-low and simmer for about 12 to 15 minutes. During this time, stir the mixture frequently.
• Once jam has thickened, remove from heat and transfer to a mason jar. Allow the jam to cool at room temperature. Then cover and refrigerate.

Notes

This recipe makes approximately two cups of jam. The final amount really depends on the raspberries you use, and the consistency/thickness to which you cook the jam.

Raspberry jam can keep in an airtight container in the refrigerator for up to two months.

Tried this recipe?Mention @UrbanBlissLife or tag #UrbanBlissLife!

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