Quick & Easy Raspberry Jam Recipe

This Quick & Easy Raspberry Jam Recipe is the perfect way to capture the vibrant, tangy sweetness of fresh raspberries with minimal effort and no added pectin.

Made with just three simple ingredients (raspberries, sugar and lemon juice), this delicious jam is ready in under 20 minutes! Perfect for spreading on scones, adding to cakes and all manner of desserts! 

Quick & Easy Raspberry Jam Back Story

Back in 2017, I came across £11 worth of raspberries for 11 pence, so I developed this Quick & Easy Raspberry Jam recipe.

Fast forward to June 2025. I was lucky enough to be gifted a glut of berries, including raspberries. Hence, I’ve remade, reshot, and updated this easy homemade raspberry jam.

As usual, there’s no commercial pectin or jam sugar in this recipe.

I prefer to keep my jams as natural as possible, with a soft set, so I use lemon juice to aid the setting process. 

It also gives the jam a vibrant flavour and colour. The citrussy tang contrasts beautifully with the sweetness of the raspberries.

Thank you to Micaela for this lovely comment:

“I made this jam a few days ago! First time ever making jam and it came out perfectly! Thank you. Definitely going to try some other jam recipes on here.”

Choosing Raspberries For Jam Making

Ideally, use only just-ripe berries that are firm and deep pink, as they have the best flavour and contain the optimal amount of pectin.

However, raspberries are low in pectin, which is why lemon juice is added to aid the setting. 

If you’re picking your raspberries, they will easily come away from the stem. 

Avoid underripe raspberries, as they give the jam a bitter flavour.

Mushy, overripe raspberries will not make good jam. If you wouldn’t eat it, don’t jam it is my ethos.

Fresh or Frozen Raspberries?

Originally, I made this raspberry jam with fresh berries, but this time I used freshly frozen raspberries. 

I washed, dried, and then opened-froze my glut of raspberries before bagging them up into reusable freezer bags. 

I would say there was no difference in the quality of the jam. 

However, if you use shop-bought frozen raspberries, then you may notice a difference in quality.

Washing Raspberries

Ideally, you wouldn’t wash raspberries, but unless you’re growing your own in a polytunnel, you will need to.

Raspberries are sprayed with pesticides, and can carry airborne particles and insects, so it’s best to wash them. 

Rather than immersing them in water, it’s best to rinse them in a colander or sieve and pat dry with kitchen paper or a tea towel.

I’ve used a salad spinner to dry raspberries in the past, but it can make them mushy; only use one if the berries are freshly picked and firm.

If you find yourself pushed for time and can’t dry the raspberries, don’t fret. It just means you’ll have to boil the jam for longer to reach the setting point due to the excess moisture. 

How to Make Quick & Easy Raspberry Jam

See full instructions in the Recipe Card at the end of this post.

Ingredients

You only need 3 ingredients:

• Raspberries – fresh or frozen.
• Granulated Sugar – not jam sugar that has added pectin.
• Lemon Juice – freshly squeezed, not bottled.

Special Equipment

The key pieces of equipment you’ll need to make this jam are:

• Preserving pan or large pot – I’ve always used a large, deep stainless steel pan.
• Long wooden spoon – for constant stirring and reaching into the outer edge of the pan to prevent the jam from sticking.
• Digital or jam thermometer – optional.
• Jam Funnel – avoids making a mess of your jar rims whilst potting up.
• Ladle – for potting up.
• 2 – 3 Saucers or small plates – for the chilled plate test for jam set.
• 2 x 0.5 L (16 oz) Glass jars with lids (or smaller jars) – if you’re recycling old jars, avoid ones that have had smelly pickles, etc in them. Best to use old jam jars if not using bought jars.

Instructions

Before you start, wash glass jars and lids in hot, soapy water and sterilise (see notes). Then put 2 -3 saucers in the freezer for the chilled plate test.

1. Put the raspberries, sugar and lemon juice into a preserving pan or similar.
2. Place the pan over a gentle heat, stirring occasionally, until all the sugar has dissolved.
3. On high heat, bring the pan to a rolling boil and time it for 7 minutes. Alternatively, if you have a digital/jam thermometer, boil until it reaches a temperature of 104.5°C (220.1°F).
4. Remove the pan from the heat and place a few drops of jam onto a chilled saucer. Refrigerate for a minute.
5. Test the set by running your finger through the jam. If it forms a crinkle and is gel-like, then the jam is ready to pot up.
6. If the jam isn’t ready, continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
7. If there is froth (scum) on the top of the jam, mix it vigorously with a wooden spoon to disperse it.
8. Use a ladle and jam funnel to pot up the hot jam into sterilised jars – makes 2 jars (900 mls in total).
9. Seal with lids immediately.

Serving Suggestions for Raspberry Jam

​There are so many ways to use raspberry jam; here are just a few:

1. Spread on your favourite baked goods, eg scones (cream tea), Scotch pancakes, sourdough toast, crumpets, English muffins, croissants, etc.  
2. Use in cakes, eg, Swiss Roll, Victoria Sandwich, etc. 
3. Swirl into porridge, semolina, rice pudding, or yogurt. 
4. Add to sweet bakes, cookies, and tarts, eg Scottish Coconut & Raspberry Jam Tarts. 
5. Great for steamed or suet puddings, eg, Jam Roly Poly or Slow Cooker Jam Sponge. 
6. Add to cocktails, eg, Raspberry Gin & Jam Cocktail.

Shelf Life and Storage

This Quick and Easy Raspberry Jam is best for colour and flavour in the first 12 months. It should be kept in a cool, dry, dark place (I store it in my garage). 

However, it will be safe to eat for many years.

Once open, keep the jam in the fridge where it will keep for many months. Be sure to use a clean teaspoon to dispense the jam to avoid cross-contamination.

Frequently Asked Questions

Do you need to water-bath raspberry Jam?

No, this raspberry jam recipe is shelf-stable as written. If you prefer to use a water bath canner, follow the instructions provided by your jar manufacturer.

Do you need to thaw frozen raspberries before making jam?

No, it’s best to use the raspberries whilst still frozen, or you will lose a lot of juice as they thaw. As you heat them with the sugar in the first step, they will thaw.

More Raspberry Jam Recipes

Once you’ve made my simple Raspberry Jam, you should check out the following recipes:

I’m sure your whole family will love my quick raspberry jam as much as mine does! It’s the perfect recipe for making a small batch of raspberry jam.

Check out all the wonderful reviews from readers over the years in the comments below!

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Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Originally published 2 May 2017.