10 Minute Raspberry Jam Recipe

Easy 10 Minute Raspberry Jam recipe! This 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 you’re probably juggling a million things, so I created this easy raspberry jam recipe with simplicity in mind. It only takes 10 minutes to make, uses just 1 pint of raspberries, and — like my apricot jam and strawberry jalapeño jam — it’s a no pectin recipe. Since we’re tossing this jar in the refrigerator (or freezer — see directions in post), there’s no need for any special ingredients.

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 any more into your mouth, that’s when you make this simple, no pectin raspberry jam!

Look at that jam spread on the bread below! Don’t you want to make it? (You need to try it on my Crockpot Whole Wheat Bread recipe too!)

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.

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!  

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