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This delicious Quick & Easy Raspberry Jam will have you emptying the jar in no time – seriously good! Made with just 3 ingredients in under 10 minutes with no added pectin.
Last week I stumbled across £11 worth of raspberries for 11 pence so today I’m bringing you Quick & Easy Raspberry Jam which as usual uses no commercial pectin or jam sugar just lemon juice which helps with the gel formation.
I prefer to keep my jams as natural as possible with a soft set so always use lemon juice to aid the setting and I think it probably gives jams a more vibrant flavour and colour.
As my raspberries were a day past their sell-by date (by the time I used them) I not only needed to rinse them but needed to bathe them in a large salad spinner full of water to help me pick out the bad ones. There were 100 g of iffy raspberries which left me with 800g.
It’s usually best to make jam with ‘just ripe’ fruit as the pectin levels are higher but at this price, I wasn’t going to be fussy, plus raspberries don’t contain much pectin to start with.
So given the age and wetness of my raspberries (even after spinning) I think my jam took longer than usual to get to the setting point. Hence I have advised testing from 7 minutes in the recipe to consider this.
My whole family was blown away by my Quick & Easy Raspberry Jam, it’s seriously good.
If you compare it to shop-bought jam, there is no comparison! If you’ve never made jam before then you need to change this state of affairs to start enjoying jam at its best!
Previously I’ve made Seedless Raspberry Jam as a treat for hubby but even though he doesn’t like seeds he was soon tucking into this jam with a scone and thoroughly enjoying it!
How long does raspberry jam keep for?
This Quick and Easy Raspberry Jam is at its best for colour and flavour in the first 12 months if kept in a cool, dry, dark place. However, will be safe to eat for many years.
Once open, keep the jam in the fridge where it will keep for many months (always use a clean teaspoon to dispense).
More raspberry jam recipes
Once you’ve made my simple Raspberry Jam you should check out the following recipes too!
- Easy Seedless Raspberry Jam – Fab Food 4 All
- – Fab Food 4 All
- – Fab Food 4 All
- – Fab Food 4 All
- – Fab Food 4 All
- Tutti Frutti Jam – Fab Food 4 All
- Morello Cherry & Raspberry Jam – The Veg Space
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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5 from 43 votes
Quick & Easy Raspberry Jam – no pectin
This delicious raspberry jam will have you emptying the jar in no time – seriously good! Made with just 3 ingredients in under 10 minutes.
Course Snack, teatime
Cuisine British
Prep Time 10 minutes minutes
Cook Time 9 minutes minutes
Total Time 19 minutes minutes
Servings 2 jars
Author Camilla Hawkins
Ingredients
- 800 g raspberries rinsed and dried
- 700 g granulated sugar
- 5 tbsp lemon juice
Instructions
Put the raspberries, sugar and lemon juice into a preserving pan or similar.
Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.
Bring the pan to a rolling boil and time for 7 minutes.
Take pan off the heat and place a few drops of jam onto a chilled saucer.
Place saucer in fridge for about a minute.
Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.
If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 2 jars (900 mls in total).
Store in a cool dark place and refrigerate once opened.
Notes
Put 2 – 3 saucers in the freezer before you start.
Sterilise 2 x 450 ml jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
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Reader Interactions
Comments
Laura
I’ve just made this jam with rescued raspberries reduced in store. Jam is absolutely delicious. Thank you so much for sharing the recipe. I will make more in the summer and will add blackberries too as we have 3 regular raspberry bushes growing in our garden, 1 golden raspberry bush and a big blackberry bush. Will he great for gifting.
Reply
Camilla
Thank you so much for your feedback Laura. Very jealous of your fruit bushes, I have one raspberry bush which I’ve had a couple of years and yet to bear more than a few raspberries:-)
Reply
Michael White
Great jam, roughly how long should it last
Reply
Camilla
Hi Michael, I’ve added that information to the post now, thanks for pointing out this omission:-) It’s best within first 12 months, see post for more info.
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Tilly
Making this on Christmas Day as emergency jam – we thought we had jam for the trifle and didn’t! Thank goodness for your recipe and a bag of frozen raspberries!
Reply
Camilla
Aaw, that’s wonderful Tilly and thank you so much for taking the time out of your Christmas Day to leave such a lovely comment:-)
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Jen
I made this for the first time back in July when my raspberry bush went nuts and we got 700g off in one picking. The taste is fantastic. We’ve just finished our last jar and I’m make another batch with elderberries mixed in for Christmas presents. So far, so good!
Reply
Camilla
Awesome Jen, mixing in elderberries sounds like a fab idea! So very glad you like the recipe:-)
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