Food & Cooking Recipes Quick & Easy Recipes Quick Raspberry Jam 5.0 (1) This three-ingredient raspberry jam comes together in just 15 minutes. Prep Time: 0 mins Cook Time: 15 mins Total Time: 15 mins Servings: 28 Yield: 1 3/4 cups Jump to recipe This sweet and simple raspberry jam recipe produces a gorgeous, spreadable result in just 15 minutes. The best part? It calls for only three ingredients—fresh raspberries, sugar, and lemon juice—the last two of which you probably already have on hand. It’s wonderfully forgiving and can be made with all raspberries or a mix of berries, so feel free to throw in some strawberries, raspberries, or blueberries as well. (You can even make it with frozen raspberries if you’re out of fresh ones.) Try it on toast, swirl it into yogurt, or add it to a peanut butter sandwich for a tangier twist on the classic PB&J. How to Wash and Store Berries So They Stay Fresh Longer Credit: Jonny Valiant Which Raspberries to Use It's hard to beat a raspberry jam made with freshly picked berries, but if you can't get your hands on them, feel free to use fresh or frozen raspberries in their place. If using frozen, you may have to simmer the mixture for a bit longer, as the berries will release more liquid as they thaw. If desired, you can also swap in fresh or frozen strawberries, blueberries, or blackberries for some of the raspberries. The Deal With Pectin Pectin is a soluble fiber that helps jams and jellies thicken, gel, and set up. It naturally occurs in most fruits and vegetables, though amounts vary across the board. When making jams and jellies with certain fruits like strawberries (which are naturally low in pectin), it's often necessary to add extra pectin to the recipe, which can be purchased in either powdered or liquid form. Since raspberries are contain a moderate amount of pectin, there's no need to add extra to this recipe. After adding about 3/4 cup of the cooked jam to a clean, airtight container, strain the rest through a fine-mesh sieve to catch the remaining seeds. This will result in a jam with just the right amount of seedy texture. Directions Combine ingredients: In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Simmer until thick: Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Strain seeds: Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Cool and store: Stir jam to combine; let cool completely. Cover and refrigerate, up to 1 month. Storage Stored in airtight containers, this raspberry jam can be refrigerated for up to 1 month or frozen for up to 1 year. If freezing, be sure to leave at least 1/2 inch of headspace at the top as contents will expand during the freezing process. When you're ready to enjoy it, thaw frozen jam in the refrigerator. How to Use Raspberry Jam The uses for this Quick Raspberry Jam go far beyond toast and PB&J: Swirl into plain or vanilla yogurt Use to fill thumbprint or linzer cookies Add to a cheese or charcuterie board Serve alongside a savory spread like chicken liver mousse Spoon over ice cream or add to a float Combine with gin, club soda, and a squeeze of lemon for a summery cocktail Stir in an equal amount of barbecue sauce and use as a glaze for chicken wings or pork tenderloin 10 More Raspberry Recipes to Try: Raspberry-Swirl Cheesecake Raspberry Coulis Fast Raspberry Scones Raspberry Swirl Jelly Roll Raspberry Sorbet Raspberry-Cream Layer Cake Pineapple-Raspberry Bellini Raspberry Cobbler No-Churn Raspberry Frozen Yogurt Dairy-Free Chocolate-Raspberry Cake Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as decorvow, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores. and Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.