How to Make Raspberry Jam – Easy Traditional Raspberry Jam Recipe (No Pectin)
Sometimes I think we’ve forgotten what really matters. We spend so much time trying to look polished and perfect that we miss the rough magic in everyday life. Making jam reminds me of that. It isn’t about getting the set just right or having neat rows of Instagram-worthy jars (though that’s nice too). It’s about the simple act of standing by the stove, stirring fruit and sugar together, breathing in the sharp sweetness of raspberries as they bubble and spit. It’s about bottling a bit of summer to enjoy on colder days.
The Story Behind This Jam
I always thought jam-making was beyond me. Too precise, too complicated, too easy to get wrong. My mum made it look simple, though. I remember her standing at the stove, hair pinned back with a pencil, stirring great pots of foraged fruit. Elderberries, rosehips, blackberries – anything we could find on walks through bramble-choked lanes. She never fussed about it. She just got on with it, filling the kitchen with the smell of sugar and stewed berries, pouring hot jam into jars while I hovered nearby, hoping for the spoon.
For years, I kept telling myself I didn’t have time to make jam. Or that I’d ruin it somehow. But this summer, my raspberry bushes took over the garden. It was like the magic porridge pot; every time I picked the berries, more appeared the next morning. My freezer was full, the fridge was full, and still they kept coming.
So I dusted off my grandmother’s old preserving pan. Heavy, battered, and perfect. Flicking through her recipe books, I found a scrap of paper tucked between pages. There it was, a recipe for raspberry jam, just raspberries and sugar, no pectin, no fuss. Her handwriting was small and looping, and I could almost hear her voice telling me, “It’s not hard, pet. If I can do it, you can too. Just keep an eye on it and trust yourself”
Raspberry Jam Recipe
If you’re here for the full method, photos, and all my little tips, keep reading below. But if you want the recipe to print and get started, you’ll find it here:
Traditional Raspberry Jam (No Pectin Needed)
Equipment
- 1 Preserving pan or large saucepan
- 1 Wooden spoon Use one with a long handle if possible
- 1 Cold plate
- 1 Ladle optional
- 1 Jam funnel optional
- 1 Jam funnel optional
- 1 Baking tray
- 1 Jam thermometer optional
Ingredients
- 900 g 2lb raspberries
- 900 g 2lb granulated sugar
Instructions
- Sterilise the jars by washing in warm soapy water, rinsing them and putting them with the lids on a baking tray in the oven at 120 C while you make the jam.
- Warm raspberries in a large preserving pan over gentle heat until they release their juices.
- Add the sugar to the raspberries and stir until the sugar dissolves.
- Bring to a rolling boil for 10–12 minutes, stirring carefully with a long-handled wooden spoon to avoid splashes.
- Test for setting point using the cold plate test (see Notes) or use a jam thermometer to check if it has reached setting temperature
- Skim off any foam from the surface.
- Remove the jam from the heat and let stand for a few minutes.
- Ladle hot jam into steralised jars using a metal ladle and a wide-neck jam funnel for safety and ease.
- Seal jars immediately and leave to cool completely.
Notes
- Cold plate test: Before you start, place a small plate in the freezer. To test if your jam is ready, spoon a little onto the cold plate and leave it for 30 seconds. Push it gently with your finger – if it wrinkles, it’s ready. If it’s still runny, return the pan to the heat for a couple of minutes and test again.
- Setting temperature: If using a thermometer, jam sets at 104–105°C (219–221°F).
- Sugar: No need for jam sugar – raspberries have plenty of natural pectin.
- Safety tip: Jam will be extremely hot when ladling into jars. Use a metal ladle if possible, as plastic can warp with the heat.
Nutrition Information (Per Tablespoon ~20g)
- Calories: 50–55 kcal
- Carbohydrates: ~14 g
- Sugars: ~13 g
- Protein: 0.1 g
- Fat: 0 g
- Fibre: ~0.5 g
- Sodium: 0 mg
- Vitamin C: ~4% RDA
Note: Nutritional values are approximate and will vary depending on fruit ripeness and yield.
How to Prepare Freshly Picked Raspberries
If you’re picking raspberries from your garden or a local farm, preparation is simple. Raspberries are delicate, so handle them gently. Pick out any leaves or little insects that may have come along for the ride.
Give them a very light rinse just before using – but don’t soak them, as they absorb water quickly and can become mushy. Let them drain in a colander or spread them out on a clean tea towel to dry. If you’re not using them straight away, keep them in a single layer in the fridge and use within a day or two, as they spoil faster than shop-bought berries.
There’s no need to hull raspberries like strawberries. Once they’re clean, they’re ready to go straight into your preserving pan.
What You’ll Need
Tip on jars
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Ingredients
- 1 kg raspberries (fresh or frozen)
- 1 kg granulated sugar (No need for jam sugar here – raspberries have enough natural pectin to set beautifully on their own.)
Note: You can adjust the amount as needed, but ensure you have equal amounts of raspberries and sugar.
How to Make Raspberry Jam
Step 1: Prepare your Jars
Wash your jars and lids in hot soapy water, rinse well, then place in a low oven (about 120°C) to sterilise while you make your jam. Placing them on a baking tray makes it easier to take them out of the oven.
Step 2: Warm the Raspberries
Add the raspberries and sugar to the pan. No water needed. Heat them gently until they soften and release their juices. Stir slowly until the sugar completely dissolves. Don’t rush it, let it become part of the fruit.
Step 3: Bring to a Rolling Boil
Turn up the heat and let the jam boil hard for about 10–12 minutes. It will bubble and foam, filling your kitchen with that sharp, sweet, sticky smell of summer. Be careful, though – jam can spit and splash as it boils, and it’s incredibly hot.
The photos below show each stage in the pan, from the fresh raspberries and sugar to the rolling boil. You can see how the colour deepens as it cooks, turning into that rich ruby red we all love.
Step 5: Test for Setting Point
Take the pan off the heat. Drop a small spoonful of jam onto a cold plate and wait a moment. Push it with your finger – if it wrinkles, it’s ready. If not, put it back on the heat for another couple of minutes and then test again.
Step 6: Put into Jars
Ladle or pour the jam into the warm jars. If you have a jam funnel, put it in the top of each jar, making it easier to pour the hot jam into the jar. Seal the jars and leave to cool completely.
How to Store it
Once cool, label your jars and store them in a cool, dark cupboard. They’ll keep for up to a year sealed. Once opened, keep them in the fridge and use within a few weeks, though mine never last that long.
Ways to Enjoy This Jam
- Spread thickly on hot buttered toast
- Dolloped onto scones with cream
- Swirled into porridge or yoghurt
- Layered into Victoria sponge or thumbprint biscuits
- Licked off the spoon when no one’s watching
Where to Pick Your Own Raspberries in North East England
If you don’t grow your own raspberries, picking them fresh is a lovely way to spend a summer day. There’s something deeply satisfying about coming home with stained fingers and punnets full of fruit, ready for jam-making or eating straight from the box.
This is where you can pick your own raspberries in the North East (always check opening times before you go):
- Brocksbushes Farm, Corbridge – A popular spot with extensive pick-your-own fields, including raspberries, strawberries, red currants and black currants in season.
Raspberry Jam FAQs
What is pectin and what does it do in jam?
Pectin is a natural substance found in fruits, especially apples, citrus peel, and berries. It’s what makes jam set into that lovely, thick, spreadable consistency instead of staying runny like syrup. When you boil fruit with sugar and a bit of acid (like lemon juice), the pectin forms a network that traps the liquid and turns it into a gel. Raspberries have plenty of natural pectin, so you don’t need to add extra for this recipe.
I used to think pectin was some mysterious chemical I’d have to buy in little packets, but it’s really just a natural part of the fruit itself. Nature doing what it does best, quietly and without fuss.
Do I need pectin for raspberry jam?
No. Raspberries are naturally high in pectin, which helps the jam set beautifully without needing anything extra. That’s one reason this recipe is so simple.
Can I use frozen raspberries?
Yes, absolutely. Just defrost them first and pour off any excess liquid before you start. They work just as well as fresh raspberries and are a great way to use up berries stored from summer.
What if my jam doesn’t set?
Don’t panic. Return the pan to the heat and boil it for another couple of minutes before testing again. Adding a little lemon juice can help if you’re struggling to reach the setting point. Remember, it’s better to test a few times than end up with jam that’s too firm.
Why is there foam on top of my jam?
It’s completely normal for jam to foam as it boils. Just skim it off with a spoon before ladling the jam into jars. Some people stir in a small knob of butter at the end to reduce the foam, it’s up to you.
Can I use jam sugar instead of granulated sugar?
You can, but it’s not needed for this recipe. Jam sugar has added pectin to help low-pectin fruits set, but raspberries have plenty of their own. I prefer using plain granulated sugar – it’s simpler, cheaper, and gives you a beautiful set without changing the flavour.
What is setting point and how do I know when jam is ready?
Setting point is when your jam has boiled enough to thicken and set properly as it cools. For raspberry jam, this usually happens at around 104–105°C (219–221°F). If you don’t have a thermometer, use the cold plate test: place a small plate in the freezer before you start. When you think your jam is ready, spoon a little onto the cold plate and leave it for about 30 seconds. Push it gently with your finger – if it wrinkles, it’s ready. If it stays runny, return the pan to the heat for another couple of minutes and test again. It might take a few tries, but seeing that wrinkle appear is part of the quiet magic of jam-making.
Why do I need to sterilise the jars?
Sterilising jars kills any bacteria or mould spores, keeping your jam safe to eat for months. If jars aren’t properly sterilised, your jam could spoil quickly or grow mould. It only takes a few minutes in a low oven or with boiling water, and it’s worth it for peace of mind. After all the care that goes into making jam, you want it to last until the depths of winter, ready to spread on hot buttered toast when you need a little taste of summer.
A Note from My Kitchen
Jam-making isn’t about perfection. It’s about noticing small things – the way sugar crystals sparkle before they melt, the quiet moment of steam rising around your face, the ruby colour glowing in the jar. These are the bits of life we often miss in the rush to be impressive.
If you make this jam, I hope it reminds you to slow down and pay attention to the rough magic of ordinary days.
Tell Me Your Stories
Do you make jam? Did your mum or gran have a recipe you still use? I’d love to hear your memories or see your jars. Leave me a comment below or tag me on Instagram @Fairydust_Dragon so I can see your beautiful jars.
Have you ever made jam? How do you test to see if it is set?
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Glad to see that you used a traditional recipe. Our grandmothers knew best! Raspberry jam is a good beginners jam with equal quantities of fruit and sugar. I am also pleased to see that you did not use jam sugar which is not necessary and also expensive. It alters the flavour and gives a rubbery consistency. I am a WI preserves judge and am dismayed by some of the recipes for ‘jam’ that appear in some recipe books and blogs/websites. The recipes are not balanced and the result will not keep well and possibly ferment.
As for testing for a set, it comes with practise. There are 3 main methods, wrinkle test, flake test and temperature. I must say I use the wrinkle test but have preserving colleagues who swear by the flake test. Temperature is probably the least reliable, but do what you find the best. We all suffer from ‘set anxiety’ at one time and another!
If you want a recommendation for a good book for learning how to make jam the correct way, look no further than Vivien Lloyd’s First Preserves for a traditional, no nonsense approach to preservation.
Master the basics and you can progress to being quite adventurous in your flavour combinations. I do however think at times that there is a trend towards being different just for the sake of it and forgetting that you have to actually enjoy eating it time after time.
A preserving colleague recently asked me to taste a marmalade she had bought in F&M in Picadilly. It had won double gold at the Marmakade Awards in Cumbria this year. It was dire. I cannot imagine anyone having that on their toast on a regular basis like you would a good Seville Orange Marmalade. I doubt your grandmother would have embraced that one! As I said at the beginning, our grandmothers knew best!
Keep jamming!
Thank you for your kind comments. I am so pleased it worked and it has inspired me to try some other kinds. I will definitely try the other ways for testing for a set next time, I am not sure about the flake test but will give the wrinkle test a try. I am definitely going to dig out some more of my granny’s recipes. My mum makes a lovely marmalade as well so I may try that next.
Oooo well done on your first jam making experience. Looks and sounds delicious. I still think it is an arcane magic – I’ll continue to buy mine from the local farm shop 🙂
It really is a bit like arcane magic, it did somehow work
I didn’t realise that it was so easy to make jam, my Gran used to make it and we loved it!
I was amazed it actually worked, I had visions of all sorts of disasters happening. It was really tasty as well
I’m not a jam maker but I do make jellies. I use the cold plate test for the setting point.
Jellies are still on my must try list. I shall have to try the cold plate test, I am just worried I will leave the plate in the freezer and it will break
How wonderful that you have inherited a preserving pan from your grandma. I also prefer a granulated sugar in jam rather than jam sugar which has pectin. When a couple of years ago they published my jelly recipe in MFR magazine, they put the jam sugar as an ingredient. I was quite annoyed, especially that the quince jelly sets beautifully if you boil the fruit with the pips included.
I did wonder about jam sugar but decided to just go along with the recipe. Glad I did now
Ah your jam looks fab – lovely consistency! I use my thermometer too though I used to do the “wrinkle test” before that.
Thank you. I am definitely going to try the wrinkle test as well next time. I guess its just practice
I love homemade Raspberry Jam. I have never made it myself but I may give it a try!
I was really scared to try it but glad I did now. It worked well