Name: No-Pectin Raspberry Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds fresh raspberries; 2.5 cups sugar; 2 tablespoons lemon juice

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There is no better way to preserve summer’s sweet bounty of berries than to make a delicious jam to be enjoyed year-round. This super simple No-Pectin Raspberry Jam Recipe only requires three ingredients and can be made in small batches. There’s nothing quite like a spoonful of home-canned raspberry jam on your morning toast!

This No-Pectin jam like our Small Batch Strawberry Jam is really easy to make, even if you’ve never made a canned jam before. But, if you’re looking for an alternative to canning, try this delicious Peach Freezer Jam or a quick batch of this Blackberry Freezer Jam.

Overhead shot of raspberry jam in a jar with a spoon of jam on the side.

I love making a no-pectin jam, and you will find many on our site. I like them for their ease and that you can use a vastly decreased amount of sugar. You will fall in love with this homemade raspberry jam like we have.

HELPFUL ITEMS FOR THIS RECIPE

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Canning pot with a rack

Jar lifter

Jam and Jelly Jars 8 oz.

What is in Raspberry Jam?

Raspberries in a colander with slices of lemon on the side.

This No-Pectin Raspberry Jam recipe is so simple and only has three ingredients. Honestly, what could be easier, fresher, or more natural. Plus, you aren’t then on the hunt for pectin, which at times around canning season can be hard to find.

INGREDIENTS

fresh raspberries
sugar
lemon juice, bottle preferred

Hard to believe it’s so simple, but it’s true!

Why do you put lemon juice in a raspberry jam?

The lemon juice adds acidity, helping to bring out the fruity flavor of the berries. It also lowers the pH of the jam mixture and helps it achieve its setting point, even without adding pectin. This is a must for making jam without pectin. It is natural and easy. I also like to use bottled lemon juice for jam making as it is much more consistent and will give you the best results each time.

How to Make Raspberry Jam

Raspberry jam in jars with a spoon in the first jar.

This recipe for easy raspberry jam makes a small batch of 4 half-pint jars (8 oz. jars).

Be selective when you pick raspberries for jam. You don’t want any berries that are discolored, bruised, or moldy. Using the best berries always results in the best-tasting jam.

Once you’ve selected the best raspberries, rinse them well and drain them well in a colander. Make sure you don’t leave them sitting in water too long because the raspberries will start to absorb water.

Combine the sugar, lemon juice, and rinsed/drained raspberries in a heavy-bottomed saucepan (as pictured above). Cook over medium heat until the sugar is dissolved.

Cooking The Jam

Pot full of raspberries with sugar that is starting to cook.

Once the sugar is completely dissolved (as pictured above), increase the heat to medium-high and bring it to a rolling boil. Boil for two minutes, stirring constantly (it will foam up as it boils). Then, turn the heat to medium-low to maintain a simmer.

It is important to keep the mixture continuously simmering for 20 minutes to 30 minutes so that it will thicken or until a candy thermometer reaches 105 C / 221 F. Stir often, scraping the bottom to avoid the jam sticking. Use the back of a large wooden spoon to gently smash the raspberries to a smoother jam-like consistency as you stir.

If you don’t have a candy thermometer, then place a plate in the freezer to get very cold. Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. If the jam seems very close, then remove it from the heat while the plate is in the freezer to wait to see if it is done. If the jam wrinkles when pushed with your finger, the jam is done; if not, return to a boil for 5 min. and repeat. Careful as the jam thickens, it can start to burn, so stir more frequently.

When the jam has reached 105 degrees C / 221 degrees F, it will be thicker and darker in color. Carefully pour the jam into warm sterilized jars leaving 1/4 inch headspace from the top. Use a sterilized metal spoon or knife to stir the jam in the jar just a bit to make sure there aren’t air pockets.

Taking a spoonful of raspberry jam from a jar.

How to Can No-Pectin Raspberry Jam

Once the jam is ready in the sterilized jars, you’re ready to can the jam! For this No-Pectin Raspberry Jam, you don’t need to pressure can. Water bath canning is perfectly safe for jams and jellies.

To begin, wipe the jar rims with a clean cloth. Place lids on and screw to tighten until finger-tip tight only.

Place in a boiling water canner and process for 10 min. or according to altitude. Use a jar lifter to safely lift the jars in and out of the boiling water.

Use our handy printable (get it below!) to see altitude adjustments if you need them. When the jam has cooked for its allotted time, remove the jars to a towel-lined counter to cool (do not stack the jars or they may not seal properly). You should hear the popping of the lids as they seal. If any jars don’t seal, refrigerate and eat right away.

Spreading raspberry jam on an English muffin.

Square photo of raspberry jam in a jar with a spoonful coming out.

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Pin it HERE!!

No-Pectin Raspberry Jam

Tara Noland

This incredible Raspberry Jam is easy to make with only 3 ingredients and doesn't need any pectin to thicken.

4.65 from 14 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Canning and Pickling

Cuisine American

Servings – 8 oz jars

Calories 38 kcal

Ingredients

2 pounds fresh raspberries
2.5 cups sugar
2 tablespoons lemon juice

Instructions

Pick through the raspberries and remove any that are discolored or bruised. Rinse them well and drain them well in a colander. Make sure you don't leave them sitting in water too long because the raspberries will start to absorb water.
Combine the sugar, lemon juice, and rinsed/drained raspberries in a heavy-bottomed saucepan. Cook over medium heat until the sugar is dissolved.
Once the sugar is completely dissolved, increase the heat to medium-high and bring to a rolling boil. Boil for two minutes, stirring constantly (it will foam up as it boils).
Turn the heat to medium-low to maintain a simmer. It is important to keep the mixture continuously simmering for 20 to 30 minutes so that it will reduce and thicken. Stir often, scraping the bottom to avoid the jam sticking. Use the back of a large wooden spoon to gently smash the raspberries to a smoother jam-like consistency as you stir.
When the jam reaches 105 degrees C / 221 degrees F, remove it from heat. If you don’t have a candy thermometer, then place a plate in the freezer to get very cold. Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. If the jam seems very close, then remove it from the heat while the plate is in the freezer to wait to see if it is done. If the jam wrinkles when pushed with your finger, the jam is done; if not, return to a boil for 5 min. and repeat. Be careful as the jam thickens, it can start to burn, so stir more frequently.
Pour the jam into warm sterilized jars leaving 1/4 inch headroom at the top. Use a sterilized spoon or knife to gently stir the jam in the jars to remove air pockets.
Clean the rims of the jars with a clean, warm, wet cloth. Place lids on and screw to tighten until finger-tip tight only. Place in a water bath canner and process for 10 min. or according to altitude.
When the jam has cooked for its allotted time, remove the jars to a towel-lined counter to cool. You should hear the popping of the lids as they seal. If any jars don't seal, refrigerate and eat right away or freeze.