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Ultra-Easy 3-Ingredient Raspberry Jam Recipe (No Pectin Required)

Close-up of thick, vibrant raspberry jam piled on a white plate with a spoonful dripping down.
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Make this simple homemade raspberry jam using only three ingredients. This no pectin recipe thickens naturally and is perfect for beginners, canning, or quick refrigerator storage.

Ingredients

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  • 4 cups fresh or frozen raspberries
  • 4 cups granulated sugar
  • 1/4 cup fresh lemon juice

Instructions

  1. Prepare your jars if canning: Wash canning jars and lids. Keep jars hot in a water bath canner or a pot of simmering water (180°F/82°C).
  2. Combine raspberries and sugar in a large, heavy-bottomed pot. Stir them together. Let the mixture sit for 15 minutes to allow the sugar to start drawing out the juices from the berries.
  3. Place the pot over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil rapidly.
  4. Add the lemon juice. Continue to boil, stirring frequently to prevent scorching on the bottom of the pot. The jam will foam; skim off any foam that rises to the top using a metal spoon.
  5. Cook until the jam reaches the setting point. This usually takes 15 to 25 minutes, depending on the water content of your berries. To test for set, place a small plate in the freezer before starting; drop a teaspoon of jam onto the cold plate, wait 30 seconds, then push the jam with your finger. If the surface wrinkles, it is set.
  6. Remove the pot from the heat. If you want seedless jam, press the mixture through a fine-mesh sieve now, stirring constantly, before jarring.
  7. For refrigerator jam: Ladle the hot jam into clean, sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids. Store in the refrigerator for up to 3 weeks.
  8. For water bath canning: Ladle the hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles with a non-metallic utensil. Wipe rims, center lids, and screw bands to fingertip tight. Process in a boiling water bath canner for 10 minutes (adjust time for altitudes above 1,000 feet). Remove jars and let cool undisturbed for 12-24 hours. Check seals.

Notes

  • You can use frozen raspberries directly in this recipe; do not thaw them first.
  • For a thicker jam, cook slightly longer, but watch carefully to avoid burning.
  • This recipe is excellent for small batch jam making or can be easily doubled for larger yields.

Nutrition

Find it online: https://carlacooking.com/easy-3-ingredient-raspberry-jam-no-pectin/