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Easy 3-Ingredient Raspberry Jam Recipe (No Pectin Needed)

A spoonful of glistening, deep red homemade raspberry jam is held above a dollop on a white plate.
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Make this bright, flavorful homemade raspberry jam with just three simple, natural ingredients. It thickens perfectly without added pectin, making it the best and easiest raspberry jam for your toast, yogurt, or baking projects.

Ingredients

Scale
  • 2 pints fresh or frozen raspberries
  • 3 cups granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Place the raspberries in a medium, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5 to 7 minutes.
  2. Add the sugar to the saucepan. Stir constantly until the sugar dissolves completely.
  3. Bring the mixture to a rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring occasionally to prevent scorching.
  4. Remove the pan from the heat. Stir in the lemon juice.
  5. Skim off any foam that forms on the surface.
  6. For immediate use, pour the hot jam into clean jars and let it cool on the counter before storing in the refrigerator. This jam is ready to spread on your sourdough or bagels!
  7. For longer storage, process the jars in a boiling water bath for 10 minutes, or simply transfer to freezer-safe containers for freezer jamming, where it keeps for up to a year.

Notes

  • To make seedless raspberry jam, press the cooked berry mixture through a fine-mesh sieve before adding the sugar.
  • This recipe is perfect for a small batch jam, yielding about 1 1/4 cups.
  • If you want a thicker set without pectin, you can cook the mixture slightly longer, but watch carefully to avoid burning.
  • See more of my favorite recipes on my Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/easy-raspberry-jam-recipe-no-pectin/