Kate’s Home Kitchen

There’s something incredibly satisfying about making homemade raspberry jam. I remember the first time I made this recipe, watching the raspberries break down into a beautiful ruby-red mixture that filled the kitchen with the sweet scent of summer. There’s a real joy in preserving fresh fruit at its peak, knowing that each jar will capture a little bit of that sunshine to enjoy throughout the year.

This Raspberry Jam recipe is both simple and delicious, perfect for beginners and seasoned jam-makers alike. With just a few ingredients and a little patience, you can have your own batch of homemade jam that’s bursting with flavor. Whether spread on toast, drizzled over pancakes, or used in your favorite desserts, this jam is sure to become a household favorite.

How to Make Raspberry Jam

You’ll find the simple recipe below, but here’s the gist:

1. Prepare the Ingredients: Rinse the fresh raspberries and drain well. Combine the raspberries with sugar and optional lemon juice in a large pot.
2. Cook the Jam: Stir the mixture over medium heat until the raspberries break down and the sugar dissolves. Increase the heat to medium-high, bringing the mixture to a boil, stirring constantly.
3. Sterilize the Jars: While the jam is cooking, sterilize your jars by boiling them in water for 10 minutes.
4. Test and Fill Jars: Boil the jam until it thickens, then carefully pour it into sterilized jars, leaving 1/4 inch space at the top. Wipe the rims and seal with lids.

Can You Freeze Raspberry Jam?

Yes, you can freeze this Raspberry Jam! Let the jam cool completely, then pour it into freezer-safe containers, leaving some room for expansion. It can be frozen for up to one year. Simply thaw in the fridge when ready to use.

Homemade Raspberry Jam

5 from 2 votes

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Equipment

• 3 16 oz Wide Mounth Jars
• Clean kitchen towel

Ingredients

  

• 6 cups fresh raspberries
• 3 cups granulated sugar
• 1 1/2 tbsp lemon juice (optional, but helps with preservation and adds a bit of tartness)

Instructions

 

• Rinse the raspberries under cold water and let them drain well.
• In a large pot, combine raspberries and sugar. Add lemon juice if using.
• Stir the mixture over medium heat until the sugar dissolves and the raspberries start to break down, about 5 minutes.
• Increase the heat to medium-high and bring the mixture to a boil.
• While the jam is cooking, sterilize your jars by placing them in boiling water for 10 minutes. And most important, add clean kitchen towel at the bottom of your pot to prevent jars from cracking.
• Stir constantly to prevent sticking and burning. Boil for about 15-20 minutes, or until the jam thickens.
• You can test the thickness by placing a small spoonful on a cold plate—if it wrinkles slightly when you push it with your finger, it’s ready.
• Carefully pour the hot jam into the sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars with a clean, damp cloth to remove any sticky residue. Seal the jars with lids.
• If you plan to store the jam at room temperature, you'll need to process the jars in a water bath. Place the sealed jars in a pot of boiling water (make sure the water covers the jars by at least 1 inch) and boil for 10 minutes.
• Remove the jars and let them cool completely overnight or 8-10 hours on a towel. As they cool, you should hear the lids "pop," indicating they've sealed properly.

Keyword canning, homemade, jam, raspberry jam

Making Raspberry Jam is an easy and rewarding way to preserve the flavors of summer. The tangy sweetness of the raspberries paired with the simplicity of the process makes this a fun and delicious project. Whether you’re new to canning or a seasoned pro, this Raspberry Jam is a must-try.

As always, please let me know how you like this recipe in the comments section. If you have any tips or variations for Raspberry Jam, I’d love to hear them!