Homemade Raspberry Jam Recipe
This easy homemade Raspberry Jam is made with just 3 simple ingredients—fresh raspberries, sugar, and lemon juice. No pectin is needed! It's sweet, vibrant, and perfect for spreading on toast, biscuits, pancakes, or using as a filling for cakes and pastries.
Servings: 48 table spoons
Calories: 45kcal
Ingredients
- 4 cups fresh raspberries or frozen, thawed
- 3 cups granulated sugar
- 2 tablespoons fresh lemon juice
- Optional
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- Wash the raspberries gently and remove any stems or leaves. If using frozen raspberries, thaw them completely.
- Add the raspberries, sugar, and lemon juice to a large saucepan. Stir gently until the sugar begins dissolving.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
- Reduce to a steady boil and cook for 20–25 minutes, stirring often and skimming off any foam that forms.
- To test if the jam is ready, place a spoonful on a chilled plate. Wait 30 seconds, then push it with your finger. If it wrinkles, the jam has reached the proper consistency.
- Remove the saucepan from the heat and stir in the vanilla extract, if using.
- Carefully ladle the hot jam into sterilized jars, leaving ¼-inch headspace.
- Wipe the jar rims clean, seal with lids, and allow the jars to cool completely before storing.
Notes
- Fresh, ripe raspberries produce the best flavor.
- Stir frequently to prevent scorching.
- Do not overcook or the jam may become too thick.
- For a smoother, seedless jam, strain the cooked berries before filling the jars.
- The jam will continue to thicken as it cools.
Nutrition (Per Tablespoon)
- Calories: 45 kcal
- Carbohydrates: 12g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Sodium: 0mg
- Fiber: 1g
- Sugar: 11g
- Vitamin C: 4mg
- Calcium: 2mg
- Iron: 0.2mg