Raspberry Jam Recipe: The Classic Three-Ingredient Summer Preserve

This small-batch recipe is perfect for beginners and couldn't be simpler. A delicious treat for your morning toast.

by Farmers' Almanac Staff Updated: June 14, 2026

Raspberry jam is one of the easiest summer preserves. The berries are naturally pectin-rich, which means you do not need commercial pectin to get a good set. Three ingredients, twenty minutes, and four jars later you have raspberry jam that tastes brighter and fresher than any store-bought version.

Quick Reference

Three ingredients: raspberries, sugar, and lemon juice. That’s it.
Why no pectin: raspberries are naturally pectin-rich; sugar plus their own pectin sets the jam.
Ratio: 3 cups raspberries to 2 cups sugar to 1 tablespoon lemon juice.
Yield: about 2 cups (4 half-pint jars).
Cook time: 20-25 minutes from start to jar.
Shelf life: 1 year sealed, 3 weeks refrigerated after opening.

Raspberry Jam

Makes 4 half-pint jars.

Ingredients:

4 cups fresh or frozen raspberries
3 cups granulated sugar
2 tablespoons fresh lemon juice

Instructions:

Place a small plate in the freezer (you will use it to test the set).
Combine raspberries, sugar, and lemon juice in a heavy-bottomed pot.
Bring to a boil over medium-high heat, stirring to dissolve the sugar.
Boil hard 10-15 minutes, stirring often, skimming any foam. The jam will thicken and the bubbles will become small and tight.
Test the set: drop a teaspoon onto the cold plate. Tilt the plate; if the jam stays in a soft mound rather than running, it is set. If not, boil 2-3 more minutes and re-test.
Ladle hot jam into sterilized half-pint jars, leaving ¼ inch of headspace.
Wipe rims, seat lids, screw rings fingertip-tight.
Water-bath process for 10 minutes.
Cool 24 hours undisturbed. Check seals.

Tips for the Best Raspberry Jam

Fresh or frozen both work. Frozen raspberries actually release their juice and pectin faster, which speeds the cooking.
Skim the foam. A dollop of butter (½ tsp) added at the boil reduces foaming.
For seedless jam, push the cooked mixture through a fine-mesh sieve before jarring. The yield drops by about a quarter.
For lower sugar, use 2 cups sugar to 4 cups berries plus a packet of low-sugar pectin. The jam will be more tart but still set.

Cook by the Best Days Calendar

The Farmers’ Almanac Best Days calendar marks the most favorable days for canning, pickling, preserving, and baking, drawn from the moon’s signs and 200 years of almanac tradition.

See Best Days

How to Use It

Spread on toast, biscuits, scones, pancakes. Stir into yogurt or oatmeal. Glaze over roast pork. Spoon over vanilla ice cream. Sandwich between butter cookies.

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Frequently Asked Questions

Do I need pectin for raspberry jam?

No. Raspberries are naturally pectin-rich. Sugar plus lemon juice activate the pectin in the berries and produce a good set.

How long does homemade raspberry jam last?

Sealed in a cool, dark pantry, 1 year for best flavor. Once opened, refrigerate and use within 3 weeks.

Why is my jam too runny?

Probably not cooked long enough. Bring back to a boil and cook 5 more minutes, retesting on the cold plate. The pectin set is reversible up to a point.

Can I use frozen raspberries?

Yes. Frozen berries actually work faster, since they release juice and pectin as they thaw and cook.

How do I make seedless raspberry jam?

Push the cooked jam through a fine-mesh sieve before jarring. Yields about 25% less but produces silky-smooth jam.