Raspberry Jam Recipe

5 from 2 votes
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Homemade raspberry jam puts purchased jam to shame! This raspberry jam recipe makes a perfectly balanced sweet-tart jam and preserves the flavor of summer.

Overhead shot of a jar of raspberry jam on a blue and white plate with a spoon.
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When you pick raspberries the way my clan does, the abundance of fruit leads to an array of aspirational raspberry-laden recipes. In the end, though, it’s the easy raspberry jam recipe that takes over the lion’s share of fruit…the very best way to prolong our raspberry season joy. One spoonful and in my mind, in my mouth, and above all, in my soul, we’re all together again in our happy place, up north in Michigan.

Ingredients

  • Raspberries. You can use fresh raspberries or frozen raspberries. I like using fresh berries that have just been picked, and I don’t wash them to maintain their aromatic flavor. Just sort them out carefully.
  • Granulated sugar. You can add more than what the recipe calls for, depending on how sweet you like your jam. If it seems like a lot of sugar, note that the balance is excellent in the result. You can still enjoy the tart and fresh flavor of the raspberries.
  • Lemon. Use the juice of a small lemon. Although you could substitute it with a couple of tablespoons of lemon juice from a bottle, nothing is better than the flavor of freshly squeezed lemon juice.
  • Rose water. Although it’s not a traditional ingredient, rose water adds a fresh note to this jam. I add just enough to enhance the raspberry flavor but not overpower it.
Lots of hands holding baskets of freshly picked raspberries.

How to Make Raspberry Jam

Step 1: Combine the raspberries, sugar, and lemon juice in a medium heavy-bottomed pot, stirring constantly to break up the berries and create juice. You can use a potato masher to make it easier.

Step 2: Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.

Step 3: Add the rose water and taste, adding more if you like.

Step 4: Ladle the preserves into sterilized jars and top with the lids. Keep these preserves in the refrigerator for a couple of months, or process and seal them in a hot water bath for shelf life.

A pot on the stove filled with raspberries and sugar.

How to Thicken Raspberry Jam

Jams are generally thickened by adding pectin, a type of starch that naturally occurs in fruits and vegetables. Raspberries are a low-pectin fruit, meaning raspberry jam won’t thicken a lot on its own, which is why I add the juice of a lemon, a high-pectin fruit, to thicken it up. If you like a thicker jam, additional pectin is necessary.

You can peel and grate an apple and add it to the pot with the berries. Raspberries have a strong flavor so they shouldn’t be overpowered by the apple. You can also add pectin powder while cooking and thicken the jam this way instead.

Maureen holding a wooden basket filled with raspberries.

Storing Leftovers

Refrigerator: You can store your jam in the fridge in the airtight jars for at least a month (I’ve had jam go a full year in the refrigerator!).

Freezer: You can freeze your jam in glass jars or lidded plastic containers. They will keep in the freezer for up to 6 months.

At room temperature: Once you ladle the raspberry jam into sterilized jars and top with sterilized lids, bring a pot of water to a gentle boil and lower the sealed jars into the pot. The boiling water should cover the jars by an inch. Process (cook) for 10 minutes, turn the heat off and let the jars sit in the water for 5 minutes before taking them out and letting them come to room temperature. Be sure the lids are flat and not domed. If domed, store the jars in the refrigerator. Store the canned jars in a cool, dark place for at least one year. Once you open the jar, you will need to refrigerate it.

Raspberry jam in jars on a tile kitchen shelf.
Open top of jar of simple raspberry jam in a Ball jar on a blue and white plate with spoon
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5 from 2 votes

Raspberry Jam Recipe

Homemade simple raspberry jam puts purchased jam to shame! This raspberry jam recipe preserves the flavor of summer and transports me to a big raspberry patch. This recipe is based on the raspberry jam recipe in Mes Confitures: The Jams and Jellies of Christine Ferber.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients 

  • pounds raspberries
  • cups granulated sugar
  • Juice 1 small lemon
  • ½ teaspoon rose water
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Instructions 

  • Combine the raspberries, sugar and lemon juice in a medium heavy-bottomed pot, stirring well to break up the berries and create juice.
  • Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.
  • Add the rose water and taste, adding more if you like. The rose water is meant to enhance the raspberry flavor rather than have a strong presence itself.
  • Ladle the preserves into sterilized jars and top with the lids. Keep these preserves in the refrigerator for a couple of months, or process and seal in a hot water bath for shelf life.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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5 Comments

  1. Matt Eschler says:

    5 stars
    Love this

    1. Maureen Abood says:

      Thank you Matt! I do too!

  2. Annie Slocum says:

    Is it okay to strain the seeds out before pouring into jars?

    1. Maureen Abood says:

      Yes, check out my Raspberry Jelly recipe here!

  3. Marcia O'Dea says:

    Yum