Raspberry Jam is a deliciously simple treat that takes any breakfast to the next level. Made with just 3 ingredients, it’s easy to make and perfect for spreading on toast, bagels, scones, or muffins. If you love jam, try homemade! I guarantee… you’ll never look back.
Is there anything that’s quite as much of a treat as fresh summer raspberries? They’re sweet and juicy and SO delicious… and when they’re in season… we can’t get enough of them!
There’s no denying they’re pretty much perfect just as they are, but we love cooking with them, too. And this Raspberry Jam is one of our all time FAVORITES.
No offense to grape or even strawberry – homemade strawberry jam is also a favorite – but there’s just something about raspberry that’s extra special. It’s sweet and thick and perfectly spreadable, and it basically turns everything it touches into magic. (If you’ve ever had it, you know what I mean!)
Best of all, making it at home couldn’t be easier. All you need is 3 simple ingredients (primarily raspberries), a heavy bottom saucepan, and a wooden spoon… and you have the makings of your new favorite topping for literally EVERYTHING.
For best results, you’ll want to use fresh ripe raspberries (either store bought or freshly picked). You can also use frozen raspberries if there are no fresh ones available.
This recipe calls for 1 cup of granulated sugar, but you can choose to use more or less depending on how sweet you like your jam. I found that this ratio allowed the raspberry flavor to shine through without being overpowered by sweetness. However, tastes vary quite a bit from one person to another, so feel free to experiment to find the proportions that work well for you.
- 4 c. fresh raspberries
- 1 c. granulated sugar
- Juice of 1 lemon (or 2 Tbsp. lemon juice)
- Lemon zest (optional)
Since raspberries contain natural pectin, you should have no problem getting your jam to thicken up. Just be sure to stir it constantly and keep an eye on it to avoid burning.
- Combine ingredients – in a medium saucepan, combine raspberries, sugar, lemon juice, and lemon zest (optional).
- Mash ingredients – Mash thoroughly using a potato masher or fork.
- Cook the jam – Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and cook 15-20 minutes, stirring often. You will know jam is ready when it thickens and darkens in color.
- Cool and store – Remove from heat and let jam cool 30 minutes before transferring to sterile glass jars.
Raspberry Jam is a classic, but there’s always room for a little bit of fun. If you’re looking to switch things up, try one of these ideas!
- Use a combination of raspberries, blackberries, and blueberries
- Add more or less sugar to adjust sweetness
- Substitute orange or lime juice for the lemon juice
- Sweeten with maple syrup instead of sugar
- Add a splash of Limoncello or Chambord liqueur just after removing jam from heat
Jam can be stored in an airtight glass container in the refrigerator for up to one month.
To freeze, transfer jam to a freezer safe container, being sure to leave 1 inch of space at the top. Jam can be frozen for up to one year, and thawed in the refrigerator whenever you’re ready to use it!
🍪 Related recipes
Love fresh raspberries as much as we do? Here are some more delicious recipes for you to try!
- Raspberry Chocolate Chip Cookies
- Raspberry Muffins
- Lemon Raspberry Coffee Cake
- Lemon Raspberry Smoothie
- Lemon Raspberry Meltaways
- Lemon Raspberry Tarts
- Triple Chocolate Raspberry Mousse
- Raspberry Brie Salad
Serving Size: 1
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 0g
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