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Easy 3-Ingredient Raspberry Jam Without Pectin

A small white bowl filled with vibrant, thick homemade raspberry jam, showing visible seeds.
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Make bright, flavorful homemade raspberry jam using only three simple ingredients. This pectin-free recipe is quick to prepare and perfect for beginners, yielding a spreadable jam ideal for toast, bagels, or desserts.

Ingredients

Scale
  • 2 pints fresh or frozen raspberries
  • 3 cups granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Combine the raspberries and sugar in a large, heavy-bottomed pot. Let the mixture sit for 15 minutes to allow the sugar to draw out the juices from the berries.
  2. Place the pot over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil rapidly.
  3. Once boiling, add the lemon juice. Continue to boil, stirring frequently to prevent scorching, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it coats the back of a spoon thickly. This usually takes about 15 to 20 minutes.
  4. Remove the pot from the heat. Skim off any foam that forms on the surface using a spoon.
  5. Ladle the hot jam into clean, sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean.
  6. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary, or allow the jam to cool completely on the counter for freezer storage.
  7. Cool jars on a rack away from drafts. Check seals after 24 hours. Store sealed jars in a cool, dark place or store unsealed jars in the refrigerator or freezer.

Notes

  • For freezer jam, skip the canning step and cool the jam completely before transferring it to freezer-safe containers. Freezer jam lasts up to one year.
  • If you prefer seedless jam, press the cooked mixture through a fine-mesh sieve before jarring.
  • This jam is excellent served over sourdough toast, mixed into yogurt, or used as a filling for thumbprint cookies.

Nutrition

Find it online: https://cookingbyfelix.com/easy-raspberry-jam-recipe-no-pectin/