Raspberry Jam Recipe

Raspberries are naturally high in pectin, especially in their seeds and slightly underripe fruit, so this recipe skips added pectin entirely and relies on a long enough simmer plus lemon juice's acidity to reach a firm, spreadable set without turning gummy or overly sweet.

Prep

10 min

Cook

25 min

Total

35 min

Servings

48

Ingredients

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Instructions

1. 1Put the raspberries in a wide, heavy-bottomed pot or Dutch oven and mash them roughly with a fork or potato masher, leaving some texture rather than pureeing completely.
2. 2Stir in the sugar and lemon juice, then let the mixture sit at room temperature for 15 minutes so the sugar starts drawing juice out of the berries.
   Why this works
3. 3Set the pot over medium-high heat and bring to a full, rolling boil, stirring often to keep the sugar from scorching on the bottom.
4. 4Once boiling, reduce the heat slightly to maintain a steady simmer and cook for 15-20 minutes, stirring every couple of minutes and skimming off any foam that rises to the surface.
5. 5Start testing for set around the 15-minute mark: drop a small spoonful onto a plate that's been chilled in the freezer, wait 1 minute, then push it with a finger. If it wrinkles and holds its shape rather than running back together, the jam is done.
   Why this works
6. 6If it's still runny, keep simmering in 2-minute increments and retest, checking each time until it wrinkles properly.
7. 7Remove from the heat and let the jam sit for 5 minutes to stop the vigorous bubbling, which helps prevent the fruit from floating to the top of the jars.
8. 8Ladle into clean jars, leaving about 1/2 inch of headspace, and let cool to room temperature with the lids on loosely before sealing tightly and refrigerating.

Tips & variations

• If using frozen raspberries, no need to thaw first, just add a few extra minutes to the initial time it takes to reach a boil.
• For a seedless jam, push the mashed berries through a fine-mesh sieve before adding sugar, though this will reduce the yield by about a third.
• Bottled lemon juice gives a more consistent acidity than fresh-squeezed if the jam will be processed for shelf storage rather than refrigerated.
• Swap up to half the raspberries for blackberries or strawberries for a mixed berry version; the pectin level will still be enough to set without added pectin.
• Don't double this recipe in the same pot. Large batches take much longer to reach a boil, which overcooks the fruit before the sugar ratio is right, and often results in a jam that never fully sets.

Storage & reheating

Refrigerate sealed jars for up to 3 weeks. For longer storage, freeze in freezer-safe jars or containers (leaving room for expansion) for up to a year, and thaw in the refrigerator before using. For shelf-stable jam, process filled jars in a boiling water bath for 10 minutes, then store sealed jars in a cool, dark place for up to a year; once opened, refrigerate.

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