Use this easy homemade raspberry jam to turn any recipe into a bright, tangy raspberry dessert. This version is made without pectin and uses just three ingredients.
I love tangy fruit fillings. This raspberry jam, along with my strawberry jam and lemon curd, is one of my favorite go-to fillings for macarons, cupcakes, cakes, and cheesecakes. It adds a bright raspberry note that lifts many desserts and is very simple to make.
In this post I’ll walk you through making easy raspberry jam step by step and cover common questions: what to do if it’s too thick or too loose, and whether you can use frozen raspberries.
Easy Homemade Raspberry Jam
This recipe is so straightforward:
- Only three ingredients.
- Four simple steps.
- No pectin required.
If you prefer a milder jam, you can reduce or omit the lemon juice.
Video: Watch How to Make Raspberry Jam
Follow the step-by-step video if you prefer a visual guide; it demonstrates each step and technique in real time.
Tips for the Ingredients
- Raspberries: Fresh or frozen both work well. Frozen berries may yield a slightly thicker jam when reduced to the same temperature, while fresh fruit often gives a brighter color.
- Granulated sugar: Use white granulated sugar for a clean, vibrant raspberry flavor.
- Lemon juice: Adjust to taste. Acid helps with balance and can assist with setting the jam.
No. This jam thickens by cooking down the fruit and sugar until it reaches the desired consistency.
Lemon juice is optional. It brightens flavor and helps with thickening, but you can skip it for a milder jam.
Options include: cooking the mixture down longer, adding pectin powder, using lemon juice (acid aids setting), or adding a small amount of cornstarch (mix with sugar first to avoid lumps). Cornstarch can slightly mute the fruit flavor.
Nearly the same. Results vary by brand—some frozen berries produce a slightly thicker jam at the same final temperature. Fresh raspberries often produce a brighter color.
4 Easy Steps for Making Raspberry Jam
- Combine raspberries, granulated sugar, and lemon juice in a saucepan.
- Heat over medium until it reaches a steady boil and begins to foam. Skim some foam with a spoon if you prefer a clearer-looking jam.
- Reduce heat to low or medium-low and simmer, stirring constantly. Scrape the bottom of the pan with a rubber spatula; when you can see a clear line, the jam has thickened. (Target temperature: 103–105ºC / 217–221ºF.)
- Use immediately or transfer hot into a clean, sterilized jar. Seal and chill completely in the refrigerator to finish thickening (a few hours).
One batch makes approximately:
- One 4-oz jar, or
- Enough filling for one 6-inch cake, or
- A filling for 12 cupcakes.
This is a small batch; double the ingredients if you need more, and use a larger saucepan so it doesn’t boil over.
Troubleshooting
Consistency is the most common issue. Quick fixes:
If the jam is too loose
Return it to the pan and cook down longer to evaporate more liquid and concentrate the mixture.
If the jam is too thick
Stir in a few fresh or frozen raspberries, a splash of lemon juice, or a little water until you reach the desired consistency.
How to Store Raspberry Jam
Pour hot jam into a clean, sanitized glass jar or airtight container, seal tightly, and refrigerate:
- Refrigerate 3–4 weeks (or up to 2 weeks after opening).
- Freeze up to 6 months.
Uses for Raspberry Jam
Ways I like to use this jam:
- Raspberry macarons — pairs beautifully with chocolate or vanilla shells.
- Tart filling
- Cake and cupcake fillings
- Linzer cookies
- Pancake or yogurt topping
- Cheesecake topping
- Buttercream swirl or filling
- Donut or éclair filling
- Scones and sandwich spreads
- Folded into ice cream
More Filling Recipes
If you enjoy this jam, try other simple fillings like strawberry jam, caramel sauce, or lemon curd for variety.
Did you try the recipe?
Share your feedback in the comment section. I’d love to hear how you used the jam for special occasions.
Thank you! – Aya
Easy Homemade Raspberry Jam
Use this easy homemade raspberry jam to turn any recipe into a delicious raspberry dessert. You’ll only need 3 ingredients and no pectin.
Ingredients
- 130 g (1 cup) raspberries — fresh or frozen
- 65 g (1/3 cup) granulated sugar
- 1/2 tablespoon lemon juice (or 1 tablespoon for a tangier jam)
NOTE: Measuring by weight gives the most consistent results.
Equipment
- Small saucepan (use a medium saucepan for double batches)
- Rubber spatula
Method
- Combine raspberries, sugar, and lemon juice in a saucepan and stir with a rubber spatula.
- Heat over medium until it comes to a steady boil and foam appears. Skim some foam if you want a clearer jam.
- Reduce heat to low or medium-low and simmer, stirring constantly. Scrape the bottom of the pan; when a line is visible, the jam is thickened. (Target: 103–105ºC / 217–221ºF.)
- Use immediately or transfer hot to a clean, sterilized jar. Seal and chill completely to set (a few hours).
Notes
Storage: Pour hot jam into a sanitized jar, seal tightly, and refrigerate for 3–4 weeks (2 weeks after opening), or freeze up to 6 months.
Yield: One 4-oz jar, enough filling for a 6-inch cake, or about 12 cupcakes. Double the recipe if needed and use a larger pan.
Nutrition (approx.)
- Calories: 320 kcal
- Carbohydrates: 81 g
- Protein: 2 g
- Fat: 1 g
- Fiber: 8 g
- Sugar: 71 g
Tried this recipe?
Let us know how it went!