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The Easiest 3-Ingredient No-Pectin Raspberry Jam (Refrigerator/Freezer Friendly)

A spoonful of glistening, bright red raspberry jam being lifted from a small glass jar.
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Make bright, flavorful homemade raspberry jam with just three simple ingredients. This recipe requires no added pectin and thickens naturally, making it perfect for beginners. Store it in the refrigerator for short-term use or freeze it to enjoy the taste of summer all year.

Ingredients

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  • 2 pints fresh or frozen raspberries
  • 4 cups granulated sugar
  • 1 large lemon (juice only)

Instructions

  1. Prepare your storage containers. If you plan to keep the jam in the refrigerator, use clean jars. If you plan to freeze it, use freezer-safe containers or jars, leaving about 1/2 inch headspace.
  2. Place the raspberries in a large, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5 to 7 minutes. You can gently mash them with a potato masher for a smoother texture now, if desired.
  3. Stir in the granulated sugar until it is completely dissolved. Bring the mixture to a full, rolling boil that cannot be stirred down.
  4. Stir in the fresh lemon juice. Continue to boil, stirring constantly to prevent scorching, for about 1 minute. The lemon juice helps activate the natural pectin in the fruit.
  5. Test the jam for set. To test, remove the pan from the heat. Place a small spoonful of jam onto a chilled plate. Return the plate to the freezer for 1 minute. Push the jam with your finger; if the surface wrinkles, the jam has reached the setting point. If it is still runny, return the pan to the heat and boil for another minute, then test again.
  6. Remove the jam from the heat. Skim off any foam that has formed on the surface using a spoon.
  7. Carefully ladle the hot jam into your prepared jars or containers, leaving the specified headspace. Wipe the rims clean.
  8. For Refrigerator Jam: Let the jam cool completely on the counter, then seal and store in the refrigerator for up to 3 weeks.
  9. For Freezer Jam: Let the jam cool to room temperature, seal the containers, and transfer to the freezer for up to 1 year. Thaw overnight in the refrigerator before using.

Notes

  • This recipe relies on the natural pectin in the raspberries and the acidity from the lemon for thickening. Do not skip the lemon juice.
  • For a seedless raspberry spread, press the cooked berries through a fine-mesh sieve before adding the sugar and continuing the process.
  • This small batch recipe is excellent for quick breakfast toppings or for making gifts.

Nutrition

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