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), 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.
Winnie says
Theres no instruction regarding traditional canning method (sealing the jar in a water bath). Does this mean we can just ladle the jam in a clean mason jar and close the lid and put it in the fridge? Or do I have to buy equipment for a hot water bath? Thanks
Jessie Simon says
The 10 minutes turned into about 40 minutes and I’m not sure it’s done but I’ve given up. Hopefully it will be ok after it cools. Maybe it wasn’t hot enough? Too hot? Who knows. Tastes good in any case.
Julia Meyer says
I love this recipe! I never realized I could only use honey and lemon juice to make such a wonderful Jam. It’s healthy it’s easy and tasty. Thank you for this recipe.
Pamela says
I’m so happy you like this jam recipe, thanks for commenting Julia! 🙂
Jean says
All of my jars sealed, it is a good consistency and it tastes great! Easy to do!
Pamela says
Hey Jean, so happy this jam recipe worked out for you. Thanks for commenting! 🙂
carol says
is this thick enough to use over individual shortcakes?
Pamela says
Hey Carol, the jam isn’t runny at all, so it could definitely be used with shortcakes.
Lisa says
Why does this recipe require lemon juice? Thanks!!
Pamela says
The lemon juice lowers the pH of the jam mixture which will help “set” your jam. There’s no sour lemon taste caused by this.
Jenn says
How long can you keep this jam in the freezer?
Pamela says
You can keep this jam in the freezer for about 6 months for optimum taste. Hope this helps!
Emily Michael R says
This was such a simple yet delicious recipe! Thank you, sincerely appreciated the treat ❤️
Pamela says
Happy to hear you liked this raspberry jam Emily! Thanks for commenting!
Jerry Schneider says
Strawberry also
Jerry Schneider says
Can we make this with blackberry
Pamela says
Yup, same way! 🙂
Christine says
Yummy! My 11 year old and I made this!! Going on ice cream tonight!! We called it quarantine jam!
Pamela says
Now that sounds delicious! Thanks for sharing and stopping by Christine!
Louise says
Does this recipe for 1pint raspberries honey lemon juice have to be kept in fridge how long does it last
Pamela says
Hey Louise, yes, it should be kept in the fridge. I’ve kept mine in there for over a month when I make a few batches.
J Hudson says
I love the taste of Raspberries, but just don’t like the seeds. Have you made this recipe and deseeded or strained the raspberry mixture after cooked through a sieve to get rid of the seeds?
Pamela says
Hey J, no, I haven’t strained the seeds out, although I’m sure you could give it a try. I might just add some additional raspberries to the recipe.
Melissa says
I made this jam to stuff pies, soooo good! I should have made double to save one for later one. Will save this recipe, thanks!
Brianne Eveland says
I added the tiniest bit of corn starch since it wasn’t thickening enough…about 1/4 tablespoon added to a little cold water. i mixed them until the corn starch dissolved and slowly added it to the simmering raspberry jam. it thickened enough and then i did the cold plate test. once passed i put it in the jars and refrigerated it. DELICIOUS!!!
Pamela says
I’m so happy to hear you liked this jam Brianne, it’s one of my favorites! Thanks for commenting and letting me know!