This raspberry jam is made with only 3 ingredients! It is easy to make and makes 1 1/4 cups of jam. No pectin is needed!

Spoon taking out the raspberry jam.

If you are wanting a raspberry jam (you can also make this seedless!), this is such an easy to make jam! It is made within 20 minutes. It is great on great with cakes, cupcakes, scones, or toast!
I have tips and tricks and process photos to easily help you make this recipe! If you love jams, you have to try my blueberry jam.

Raspberry jam in a jar.

Tips for making the jam

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Once the blueberries heat enough that the juice leaks out and the juice starts to bubble, it will take about 20 minutes to cook down to a jam.
  • Tip 2: You can make this jam seedless, about halfway between the 20 minute cook time, push the jam through a sieve. Then, return to the heat to finish cooking.
  • Tip 3: If want a runnier jam, you can add an extra 1 Tablespoon of water to the hot cooked jam.
Jam ingredients in a pot.
You can use fresh or frozen raspberries!
Raspberry juice for the jam in the pot.
Heat until the juices start to leak before letting it come to a simmer.
Jam in the pot.
It should be thickened like this.
Jam in a measuring cup.
It makes about 1 1/4 cups of jam.

FAQ’s

Can I make this jam without sugar?

You can reduce the sugar by 1/4 cup, but I don’t recommend making this jam without sugar. However, you can replace the sugar with 1/3 cup of honey.

Does this use pectin?

Pectin is used to thicken jams, but all my jams are made without it. I personally don’t think they need it.

What is the difference between raspberry jam and raspberry preserves?

Jam is made using more mashed pieces of fruit. Raspberry preserves have more whole pieces of berries.

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Storing and Freezing

Store the jam in an airtight container in the fridge up to 2 weeks.

You can freeze the jam in an airtight container for 3 months.

Close up of the jam in the jar.

For more raspberry recipes, check out my

Side view of lemon raspberry cake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Spoon taking out the raspberry jam.
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Simple Raspberry Jam

Stephanie Rutherford
This simple raspberry jam is easy to make with only 3 ingredients. This jam is great to put with cake, cupcakes, scones, or toast!
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Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 1 cup

Ingredients
 
 

  • 12 oz Raspberries, fresh or frozen
  • 1 cup White granulated sugar
  • 1 tsp Lemon juice

Instructions
 

  • In a medium saucepan over medium heat, add the raspberries, sugar, and lemon juice together. Heat until the juice from the raspberries separates.
    12 oz Raspberries, 1 cup White granulated sugar, 1 tsp Lemon juice
  • Heat the jam to a simmer and heat until thickened for about 20 minutes. If you want a seedless jam, about halfway through cooking, press the jam through a sieve to separate the seeds. Then, continue cooking until thickened.
  • It will equal to 1 1/4 cups of jam (with the seeds). Cool completely before using.
Calories: 948kcal, Carbohydrates: 240g, Protein: 4g, Fat: 3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Sodium: 5mg, Potassium: 523mg, Fiber: 22g, Sugar: 215g, Vitamin A: 113IU, Vitamin C: 91mg, Calcium: 87mg, Iron: 2mg
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