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Homemade Raspberry Jam Recipe

glass jar with raspberry jam

There is something delightful about spreading a dollop of homemade raspberry jam onto a warm slice of toast or folding it into a freshly baked pastry. With its vibrant color and bursting flavor, raspberry jam is a classic favorite that never fails to please the taste buds. Making your own batch of this luscious spread not only allows you to customize its sweetness and texture but also lets you savor the satisfaction that comes from creating something delicious from scratch. Try our simple (and foolproof!) recipe for homemade raspberry jam that will have you reaching for seconds and sharing the joy with loved ones.


  • 4 cups fresh raspberries (600 grams)
  • 4 cups granulated sugar (800 grams)
  • 2 tablespoons lemon juice (30 milliliters)


  1. Wash the raspberries thoroughly under cold water and pat them dry with a paper towel.
  2. In a large saucepan, combine the raspberries, sugar, and lemon juice.
  3. Stir the mixture gently to coat the raspberries in sugar.
  4. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
  5. Once it reaches a rolling boil, reduce the heat to low and let it simmer for about 20-25 minutes. Stir occasionally to prevent sticking or burning.
  6. Skim off any foam that forms on the surface of the jam with a spoon and discard it.
  7. To check if the jam has reached the desired consistency, perform the “wrinkle test.” Take a small amount of the jam and place it on a chilled plate. Allow it to cool for a few seconds, then push it gently with your finger. If it wrinkles and doesn’t flow back, it’s ready. If it’s still runny, continue simmering for a few more minutes and repeat the test.
  8. Once the jam has reached the desired consistency, remove it from heat and let it cool for a few minutes.
  9. Sterilize glass jars by washing them in hot, soapy water, rinsing them thoroughly, and then placing them in a 250°F (120°C) oven for about 10 minutes.
  10. Carefully pour the hot jam into the sterilized jars, leaving about 1/4 inch (0.6 cm) of headspace at the top.
  11. Wipe the rims of the jars clean with a damp cloth to ensure a proper seal. Place the lids on the jars and tighten them.
  12. Allow the jars to cool to room temperature. As they cool, you may hear a popping sound, indicating that the lids have sealed properly.
  13. Once the jars are completely cool, store them in a cool, dark place. The jam can be stored for up to one year.

Enjoy your delicious homemade raspberry jam on toast, scones, or as a filling for pastries!

glass jar with raspberry jam

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