I love having raspberry bushes in my backyard! I thought I’d read enough to become an expert on growing them. Fortunately, some real-life experience growing raspberries for a couple of years has helped me better understand what the experts meant when they wrote those articles! So in the summers, we have all the fresh raspberries we can eat – and then we make as much jam as we are able to can. Then, my family gets to enjoy all the homemade raspberry jam to our hearts’ content. It’s become one of my second son’s all-time favorite recipes.
The Best Homemade Jam Recipe EVER
Several summers back, I started by trying out this jam recipe on food.com. Back then, I was a beginner, so I had to guess what some of the directions meant. And, I ended up changing a few things anyway. So now, this is the recipe we use.
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- 3 cups fresh raspberries
- 3 cups white sugar
- 2 wedges lemon, juiced
- To start, smash up your berries. I let the kids help, so they weren’t smashed evenly by any means. I do, however, like the more chunky homemade jams, so it wasn’t a problem for me.
- Put the mashed berries into a large pot over medium heat until they’re starting to boil.
- Add in the sugar.
- Add in lemon juice. I like to use 2-3 lemon wedges per batch of jam. When I don't have lemons on hand, this is my absolute go-to substitute: true lemon.
- Mix it regularly as it returns to a boil.
- Let it boil: I let many batches boil for closer to 10 minutes if they have lots of extra-juicy batches. They turn out perfect!
- Take the jam off of the heat and let it cool for a minute or two, then pour it into jars.
- If you’re going to can it now’s the time, otherwise, keep going.
- Put a lid on the jam and let it cool. It’s delicious to eat as soon as it’s been chilled, but it’ll be even more perfect after a night in the fridge.
- Now you need some homemade bread to go with it! Enjoy.
Because you’ll be using equal parts fresh raspberries and sugar, this recipe is super easy to adjust to what you have on hand.
Serving Size1 tablespoon
Amount Per Serving Calories 26Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 7gFiber 0gSugar 6gProtein 0g
Your first batch or two may end up like mine – mine were more like raspberry syrup. But you won’t need pectin. Instead, boil the jam longer. That will activate the natural pectin in the berries (with more of the water boiling off) and the sugar will caramelize into pure jam deliciousness.
Next Steps: Canning Raspberry Jam
Ready to can those beautiful jars of jam? Make sure you use my favorite canner – the temperature knob takes out all the guesswork!
Need a unique gift idea? Bottle some jam in these gorgeous jars and anyone who gets this will be thrilled!
Need more gadgets? Check out all of my favorites!
Related Recipes and Topics:
- Now you just need some perfect wheat bread to go with that jam!
- Recipes – From Our Table to Yours
- If you want to stick to using pectin for your raspberry jams, this is a great homemade raspberry jam recipe via What’s Cooking America.
- Want to keep it super simple? Try this Easy Strawberry Freezer Jam Recipe.