This traditional raspberry jam recipe brings the pure flavor of summer straight into your pantry. With just fresh raspberries, sugar and lemon, you can make a bright, fragrant jam that keeps beautifully – no preservatives, no complications, just simple, homemade goodness.
Preparing it at home is surprisingly simple, and thanks to sugar’s preserving power, it needs no artificial additives. This traditional raspberry jam recipe keeps the flavor pure and natural. Below, you’ll find the essential ingredients, the exact steps, helpful tips, and the best methods for long-term storage.
Ingredients for Raspberry Jam
For a classic, full-flavored jam without preservatives, you only need a few ingredients. Fresh raspberries are the heart of this recipe, so choose 1 kilogram of ripe, aromatic fruit. Add 1 kilogram of sugar, which not only provides sweetness but also ensures safe preservation.
You’ll also need the juice of half a lemon, which helps the syrup form properly and keeps the raspberry color bright and vivid.
If you wish, you can add 100–150 ml of water to help dissolve the sugar at the beginning.
Ingredients for 4–5 small jars:
- 1 kg fresh raspberries, cleaned
- 1 kg sugar
- Juice from one lemon (approx. 1 tablespoon)
- 100–150 ml water (optional)
You won’t need any artificial preservatives — the sugar and properly sterilized jars provide all the protection the jam needs. Be sure to prepare clean, dry jars with tight-sealing lids before you begin.
How to Choose the Right Raspberries for Jam
The quality of your jam depends entirely on the quality of your fruit. Choose raspberries that are in season, ideally from local growers or your own garden, to ensure the freshest flavor. Look for fruit that is ripe, bright red, fragrant, and firm.
Avoid raspberries that are overly soft, crushed, or show any signs of mold — they can spoil the entire batch. If possible, use raspberries picked the same day you make the jam. If buying them, inspect the boxes carefully, choosing only whole fruit without juice collecting at the bottom.
Because raspberries are delicate, washing them requires extra care. If they are already clean, simply sort them. Otherwise, rinse them gently by placing the berries in a colander and lowering them into a bowl of cold water. Do not pour water directly on them, as this can crush the fruit. Let them drain afterward and pat them gently with paper towels.
The Perfect Fruit-to-Sugar Ratio
A great jam depends on balancing fruit and sugar. Traditionally, raspberry jam is made with equal amounts: 1 kilogram of raspberries to 1 kilogram of sugar.
This ratio gives a rich flavor and ensures the jam keeps well, since sugar acts as a natural preservative. Using less than 600 g of sugar per kilogram of fruit greatly reduces shelf life.
The right amount of sugar also helps the syrup thicken faster, meaning the raspberries cook less and retain their bright color.
If you prefer a less sweet jam, you can use 700–800 g of sugar per kilogram of raspberries — but expect a longer cooking time and shorter shelf life. Too little sugar can cause fermentation or mold, while too much sugar can make the jam overly sweet and lead to crystallization.
For guaranteed results and long-lasting jam, the classic 1:1 ratio remains the safest choice.
Step-by-Step Raspberry Jam Recipe
- Prepare the fruit
After selecting and washing the raspberries, let them drain thoroughly. If you want a richer syrup, mix the fruit with a few tablespoons of sugar and leave it in the refrigerator for 1–2 hours. This helps them release their juice and reduces the need for added water. If you are short on time, you can skip this step.
- Make the sugar syrup
Place the sugar (1 kg) and about 150 ml of water into a heavy-bottomed pot. Heat on low, stirring gently until the sugar dissolves. Let it simmer for a few minutes until slightly thickened. Test it by placing a drop between your fingers — if it stretches into a thin thread, the syrup is ready.
- Add the raspberries
Once the syrup thickens, add the raspberries and the lemon juice. Stir very gently so the fruit remains whole. Simmer for 10–15 minutes on low heat, uncovered. Skim off any foam from the surface and wipe the pot’s edges to prevent caramelization. Avoid overcooking, as raspberries break down quickly.
- Check the jam
After 10–15 minutes, test the consistency: place a drop on a cold plate. If it does not run, the jam is done.
For whole-fruit jam, turn off the heat and let the mixture rest overnight under a damp towel. The next day, boil the syrup separately for 5–10 minutes, add the fruit, and heat gently for another 2–3 minutes.
- Fill the jars
Let the jam cool for 5–10 minutes, then pour it into sterilized jars. Fill them almost to the top, wipe the rims clean, and seal tightly. Turn the jars upside down for a few minutes, then wrap them in thick towels to cool slowly — this helps them seal properly.
Tips for Perfect Raspberry Jam
- Add the lemon juice at the beginning to help the syrup thicken and keep the flavor fresh.
- If time allows, sprinkle the raspberries with sugar and leave them overnight — they will create their own natural syrup.
- Use a large saucepan and simmer on low heat so the liquid evaporates evenly and the fruit stays whole.
- Always skim off the foam to achieve a clear, bright jam.
- Avoid prolonged cooking — overboiling darkens the jam and can caramelize the sugars.
- For jam with whole berries, do not stir often; instead, gently shake the pot.