Raspberry Jam Recipe

This Raspberry Jam is a fresh and easy recipe, which is made with fresh raspberries and a hint of optional ginger. It’s a classic, foolproof recipe for a no-cook style jam, ready in about 15 minutes plus cooling time.

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Raspberry Jam Ingredients

6 cups fresh raspberries
2 Tbsp. lemon juice
2 tsp. grated fresh ginger (optional)
1/4 tsp. kosher salt
3 cups granulated sugar
1 (1.75-oz.) pkg. Sure-Jell Fruit Pectin for Less or No Sugar Needed Recipes

How To Make Raspberry Jam

Mash the berries: In a large bowl, crush the fresh raspberries using a potato masher. Stir in the lemon juice, optional fresh ginger, and salt. Set the mixture aside.
Make the pectin syrup: In a large saucepan, stir together the sugar and the pectin. Stir in 1 cup of water. Bring this mixture to a full rolling boil over medium-high heat, stirring constantly. Continue to boil for exactly 1 minute.
Combine and set: Pour the hot pectin mixture over the crushed raspberries and stir constantly for 1 minute until everything is well combined.
Store: Transfer the jam to clean pint jars and let it cool, uncovered, to room temperature for about 1 hour. Once cool, seal the jars and store them in the refrigerator or freezer.

Recipe Tips

How to get the best flavor? Using fresh, ripe, in-season raspberries will give your jam the most vibrant and delicious flavor.
Can I use frozen raspberries? Yes. For the best results, let the frozen raspberries thaw completely, then mash them with their juices before proceeding with the recipe.
Do I have to use pectin? Yes, for this specific type of quick, no-cook freezer jam, the pectin is essential for the jam to set properly into a gel-like consistency.
How do I know when the jam is ready? This type of jam will thicken and set as it cools. It will be quite liquidy when you first pour it into the jars, but it will firm up after cooling and chilling.

What To Serve With Raspberry Jam

This classic preserve is wonderfully versatile and is a staple on the breakfast table.

Spread on hot, buttered toast or croissants
Served with warm scones and clotted cream
Swirled into plain yogurt or oatmeal
As a filling for thumbprint cookies or layer cakes

How To Store Raspberry Jam

Refrigerate: The recipe notes that you can store the sealed jars of jam in the refrigerator for up to 2 weeks.
Freeze: For longer storage, this jam freezes beautifully. Store the sealed jars in the freezer for up to 1 year. Thaw in the refrigerator before using.

Raspberry Jam Nutrition Facts

Serving Size: 1 tablespoon
Calories: 45 kcal
Fat: 0g
Carbohydrates: 11g
Protein: 0g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this a cooked jam?

This is a quick, no-cook style of jam, often called a freezer or refrigerator jam. The fruit itself is not cooked, only the pectin and sugar mixture, which results in a very fresh, vibrant fruit flavor.

Can I reduce the sugar?

It is not recommended to significantly reduce the sugar in this specific recipe, as it is formulated to work with the “Less or No Sugar Needed” pectin. The sugar is important for both the flavor and the final set of the jam.

Is the ginger necessary?

No, the fresh ginger is an optional addition. It adds a lovely, subtle warmth and spice that complements the raspberries beautifully, but the jam will be delicious without it.

Try More Recipes:

Pioneer Woman Blackberry Freezer Jam Recipe
Pioneer Woman Bacon Jam Recipe
Pioneer Woman Peach Jam Recipe

Recipe by MarryCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

A quick and easy recipe for a fresh, no-cook style raspberry jam with a vibrant flavor, perfect for preserving summer berries.

Ingredients

6 cups fresh raspberries
2 Tbsp. lemon juice
2 tsp. grated fresh ginger (optional)
1/4 tsp. kosher salt
3 cups granulated sugar
1 (1.75-oz.) pkg. Sure-Jell Fruit Pectin for Less or No Sugar Needed Recipes

Directions

In a large bowl, crush the raspberries with a potato masher. Stir in the lemon juice, optional ginger, and salt.
In a saucepan, stir together the sugar and pectin with 1 cup of water. Bring to a rolling boil, stirring constantly, and boil for exactly 1 minute.
Pour the hot sugar mixture over the crushed raspberries.
Stir constantly for 1 minute until everything is well combined.
Pour into clean jars, let cool to room temperature, then seal and store in the refrigerator or freezer.

Notes

This recipe is for a refrigerator/freezer jam and is not intended for traditional water bath canning.
For the best results, use the specific type of pectin called for in the recipe.
The jam will thicken as it cools and chills.
This is a fantastic way to preserve the fresh flavor of summer raspberries.