Easy 10 Minute Raspberry Jam recipe! This healthy homemade recipe uses 1 pint of fresh raspberries, honey and lemon juice. NO pectin or sugar required! I always make 2 jars – one to store in the refrigerator and one to store in the freezer!
Easy Raspberry Jam Recipe
I’m all about easy, delicious recipes. I know that you’re probably busy with a million other things to take care of, so that’s why I created this easy raspberry jam recipe. It only takes 10 minutes to make, and uses 1 pint of raspberries. Easy!
When Summer gives you fresh raspberries you stuff them in your mouth. Immediately. When Summer gives you so many fresh raspberries you can’t fit anymore into your mouth then you make this raspberry jam!
Small Batch Jam Recipe
I love 1 pint jam recipes (hi blueberry jam recipe!) because often people aren’t picking or buying 8 cups of raspberries at one time. If you see a deal on raspberries at the farmers market usually they are by the pint.
Same goes for garden harvest, often you pick 1 pint here, 1 pint there, berries are so picky (no pun attended) so I’m not often picking them all at once in my basket. This recipe only requires 1 pint of fresh raspberries which is approximately 2 cups worth.
How to Make Raspberry Jam
Jam doesn’t need to be a tedious process, in fact it can be surprisingly really simple. Once you make a good batch of jam, you can let your imagination run wild and start mixing flavors. But let’s start with simple homemade jam.
For this raspberry jam, you will need:
- 1 pint raspberries (approximately 2 cups)
- 1/4 cup honey
- 1 tablespoon lemon juice
All you have to do is throw all your ingredients into a saucepan and let simmer for about 10 minutes. I like to give my jam a few stirs during the process to make sure it isn’t sticking to the pan, and also to check the consistency.
If you feel like the jam isn’t thick enough, raise the heat a little bit and continue heating until you get the thickness you’d like.
And just like that you have homemade jam! I told you I wasn’t messing around with making this a easy recipe!
Raspberry Jam with No Sugar
I don’t think jams need to be filled with sugar. After all, fruit is naturally sweet, so I don’t think we need to add more sugar to it. Since I usually eat jam for breakfast, or a afternoon snack, or serve it to my children, I want the jam to be as natural as possible so I don’t have a sugar crash.
This recipe calls for 1/4 cup honey, which is plenty of sweetness to make it taste great on a slice of toast.
If are without honey, and you really want to make it with sugar, you can substitute the 1/4 cup honey with 1/2 cup sugar. But again – I’d try it with honey first if you can.
No Pectin Jam Recipe
I’m going to be honest, even though I’m a gardener, and a canner during the garden months, pectin isn’t something I usually have on hand. That’s why all my jam recipes don’t require pectin. Since we’re tossing this jar in the refrigerator (or freezer – see directions below), we don’t need pectin for it.
Can I freeze Raspberry Jam?
Yes, you sure can! Put the raspberry jam into a mason jar, allowing it to cool down first. After it’s cooled down, you can put it in the freezer.
Tip: If you buy jam in the store, save the glass jar (and lid!) for the Summer and recycle it for this Raspberry Jam!
I hope you like this Easy Raspberry Jam recipe! Raspberry jam is our favorite and we use it almost everyday on toast, scones (make my easy scones recipe or chocolate chip scones), pumpkin pancakes, donut holes, thumbprint cookies and peanut butter sandwiches. This recipe tastes just like the store version but it’s better because it’s fresh! I hope you enjoy this 1 Pint 10 Minute Raspberry Jam!
(Want that bread? It’s my Crockpot Whole Wheat Bread recipe!)
More Easy Jam Recipes
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10 Minute Raspberry Jam Recipe
PrintIngredients
- 1 pint raspberries approximately 2 cups
- 1/4 cup honey
- 1 tablespoon lemon juice
Instructions
- Put all ingredients into a saucepan and stir.
- Bring to boil, then simmer 10 minutes until jam consistency.
- Keep in jar refrigerated.
Susan says
I just made this love the texture its spreadable
Terry McIntosh says
I made it and it’s delicious but I didn’t boil long enough. Still going to slather on my toast!😁
Quyen says
Great recipe! Have made it twice and it did not thicken- but I added chia seeds and that did the trick!
Debra S says
Tastey but would not thicken
Ramah says
What size jar do i use. I might have missed it but all i have is 8oz jelly jars and pint.
Barb Van Kleek says
I made two batches this afternoon. I removed most of the raspberry seeds using my “Squeezo” strainer. It’s still hot, so it hasn’t set yet. Even if it doesn’t, it will make a nice raspberry syrup.
Ember says
Can you pressure can this?
Susan says
This is delicious! I don’t like store bought jams/preserves/jelly and don’t want to use pectin either. When I came across this I immediately tried the recipe with the remaining cup of raspberries (and a few blueberries) I had in my refrigerator. I will use this recipe a million times over. Thanks so much!
Dwight David says
Fortunately, fruit have natural pectin, so as long as the skins are cooked with it, there’s rarely, if ever, a need to add it. Love the all natural ingredients, without any “processed” elements.
Denise says
Very tasty and super simple to make! Will ankle again. Thanks
Christine says
Can you use Realemon or does it have to juice of a fresh lemon?
Dwight David says
I used realemon and it tastes good. When available, fresh is best, but the other works fine. Probably can use a bit less realemon. It can make quite the statement, in a manner of speaking. Bright is good, but converting to berry- lemonade jam, while intriguing in concept, is probably not the desired outcome.