Here is a super easy raspberry jam recipe that has only 3 ingredients and tastes delicious on your scones and toast, as a cake filling and as a dessert topping too.
Why you’ll love this recipe
- Raspberry jam is a classic and one of the most popular preserves in the world.
- This is such an easy recipe for raspberry jam it is a great one to start with if you are new to jam making.
- There are only 3 ingredients in this basic raspberry jam recipe.
- The taste – nothing beats homemade jam for flavour and this super easy raspberry jam really is delicious.
For over a decade I have been posting my family recipes here on Larder Love and have never posted my Mum’s old homemade raspberry jam recipe. I’ve been far too busy adding things to my raspberry jam like my chocolate and raspberry jam, raspberry peach and elderflower jam and my raspberry blueberry and whisky jam.
So I thought it was high time I went right back to my Mum’s basic raspberry jam because quite honestly it really is the best there is!
Scotland is famous for jam making and as raspberries are grown extensively here it really is our most popular jam. So whether you grow your own raspberries, forage for them or buy them in the shops it is well worth making your own easy raspberry jam.
Ingredients for raspberry jam
There are only 3 ingredients in this simple raspberry jam recipe so make sure you are going for good quality all the way.
Raspberries – well they are the star of the show in this recipe. Check that your raspberries are fully ripe and that none have gone mouldy, discard any that have black marks on them.
Sugar – Use plain white caster sugar to make your raspberry jam. Don’t use brown sugar as this has a caramel-like taste and wouldn’t work with the delicate flavour of the raspberries.
Lemon juice – I always use freshly squeezed lemon juice but you can use bottled lemon juice instead.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make raspberry jam
Making this simple raspberry jam couldn’t be easier and basically you can just chuck everything into a pan and boil it. But I like to do one extra step that makes my raspberry jam extra special.
I sprinkle the sugar over my raspberries in the pan, stir it through and then leave it overnight on the kitchen table just with a tea towel over the top.
Doing this means that the sugar will dissolve slowly and draw out all the amazing juice and flavour from the raspberries. It also means that when you put your raspberry jam on the stove the sugar is already dissolved so the whole boiling process is quicker and the quicker the jam making the more flavour of the fresh fruit you retain.
Put the pan on the stove on a high heat and add the lemon juice and let it really bubble and boil till it reaches that magic setting point of 105 degrees. See my full page on jam making from the list below on how to check the setting point of jam.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Once your jam has reached the setting point carefully ladle it into sterilised jars and pop on the lids. Here is a full post on how to sterilise your jam jars properly.
How much does this recipe make?
This recipe makes a small batch of raspberry jam, I got 500g of jam which gave me 3 small jars.
How long will this keep?
Your raspberry jam will keep in a cool cupboard for a year or more. Once opened store in the fridge and use within a month.
Please note that here in the UK we do not do the whole canning thing that is so popular in the USA and our preserves keep just fine in their sterilised jars.
How to serve your homemade raspberry jam
This simple raspberry jam is perfect served on scones with a dollop of crea, for the perfect cream tea. Raspberry jam is also the traditional filling for a classic Bakewell tart.
Use your easy raspberry jam as a dessert topping thinned with a little booze or water. It is just perfect over plain vanilla ice cream.
Looking for more great uses for raspberries? Then check out these recipes before you go;
Raspberry and white chocolate roulade
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Easy Raspberry Jam
Ingredients
- 400 g raspberries
- 300 g sugar
- 2 tbsp lemon juice
Instructions
- Put raspberries in a pan and sprinkle over sugar then leave aside overnight if possible or for at least an hour. You will get much better flavour this way (see notes)
- Add the lemon juice and bring the pan to a fast boil and boil till you reach the setting point.Carefully ladle your raspberry jam into sterilised jars.
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