Raspberry Jam Recipe

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This Raspberry Jam recipe is lush, easy, fragrant and a great way to preserve summer raspberries. Be prepared to fall in foodie love!

Suitable for Vegan and Gluten-free diets.

Raspberry and Rosewater Jam Recipe

This Raspberry Jam recipe is incredibly easy to make and is perfect spread on toast, biscuits, or sandwiches.

This year our garden has produced a crazy amount of raspberries. Whenever you have too much fruit on your hands (is there even such a thing?), there is no solution more perfect than making homemade jam.

Raspberries are the perfect fruit to make jam with because they are naturally low in sugar. That makes this raspberry jam even easier than most!

The kiddoes have pancakes or these waffles at least 3 times a week, so jam is a pantry staple in our household.

There is nothing better than a breakfast spread of homemade raspberry jam, Greek yogurt, Lemonade Scones, and Butternut Squash Muffins.

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Raspberry jam close up with a spoon

Why Make This Recipe

  • Super Easy to Make: The recipe emphasizes simplicity, making it accessible even for those new to jam-making.
  • Fragrant and Unique: The inclusion of rosewater adds a delightful and distinctive aroma, making the jam stand out from typical raspberry jam recipes.
  • Perfect for Gifting: The ability to double the recipe easily allows for creating thoughtful homemade gifts, spreading the joy of this delicious jam.
  • Versatile Usage: The jam is suitable for any meal, including breakfast, brunch, and desserts.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Ingredients Needed

  • Fresh raspberries: You can also use frozen if you prefer!
  • Jam sugar: Contains added pectin, ensuring a perfect jam set without the need for extended boiling.
  • Rosewater: Adds a fragrant and unique aroma to the jam.

Ready to learn how to make Homemade Raspberry Jam? Then gather up your ingredients, and I will show you…

How To Make Raspberry Jam

Get complete ingredients list and instructions from the recipe card below.

  1. Add the raspberries into a large saucepan and simmer in their own juice for 5 minutes, stirring gently until soft. Put a couple of small plates in the freezer ready for testing the setting of the jam.
  2. Add in the Jam Sugar and stir till the sugar completely dissolves.
  3. Meanwhile, sterilize 7 half pint jars (200 ml) by washing them in hot soapy water, rinsing well, then place them in a low oven at 300 degrees F / 150 degrees C / gas 2 for 15 minutes.
  4. Increase the heat under the jam steadily to a rolling boil. After 10 minutes (and 105 degree C on a jam thermometer) you can test to see if the jam has set. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
  5. If it has not yet set, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with another refrigerated plate. (You may need to test it a few times).
  6. Once set, remove the pan from the heat, leave to cool for 10 minutes before removing any scum. Mix in the rosewater and transfer the raspberry jam into the prepared jars. Seal the jam jars and store in a cool, dark place.

Recipe Tips

  • Freeze excess raspberries in the right portion and pull out when you need them.
  • Add a few strawberries or other berries into your jam.
  • You can remove some of the seeds using a berry crusher if you prefer to not have a very seedy jam.
  • Always leave the jam to cool in the pan for 10 minutes before decanting into jars, this is to prevent the fruit rising to the surface when poured into the jars.
  • Frozen raspberries can also be used to make this jam, just tip them into the pan and allow a little longer for them to defrost and the juices run.
  • Here are some of my favorite tools to make this recipe. How many of them do you have already?
homemade raspberry jam in a clear jaw on a white background

Delicious Variations

  • Use frozen berries – You can certainly make this with frozen berries. Leave the berries out to thaw a little while before cooking with them, or just add them to the saucepan and let them cook slowly till they thaw and then continue.
  • Add chia seeds. You can whip up this berry jam with chia seeds. These will help thicken the jam. You would need about 1 tablespoon of chia seeds to about 8 ounces (225 g) of raspberries. You won’t need to worry about pectin then.
  • Add lemon juice. A bit of fresh lemon juice and even lemon zest can really brighten up the flavors of this raspberry jam.

Prep and Storage

  • Prep Ahead – Keep this jam in a cool dark place and pull it out whenever you need a delicious jam for the breakfast table. If stored properly, it will keep for up to a year.
  • Store – Once opened, store your jam in the refrigerator. It will keep for 4 to 6 weeks.
  • Freeze – Let the jam cool down then decant in freezable sterilized containers till they are about 4/5′ full. The jam can be frozen for 3-6 months. Let it thaw before using.

FAQs

What is jam sugar, and where can I find it?

Jam sugar is sugar with added pectin, facilitating the jam-setting process. It can typically be found in grocery stores, often in the baking or canning section.

How do I test if the jam has set?

Remove the saucepan from the heat, spoon a little jam onto a cold refrigerated plate, and leave it for a few seconds. If it wrinkles softly when you push your finger through it, it has set.

Is it necessary to sterilize the jam jars?

Yes, sterilizing the jam jars is crucial to ensure a clean environment for storing the jam and preventing contamination.

Can I make this jam without rosewater?

While rosewater adds a unique fragrance, you can make the jam without it if you prefer a more traditional raspberry flavor.

More Recipes You May Like

Serving Suggestions

Look through these breakfast recipes for some inspiration to serve your homemade jam or start with these below.

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Raspberry and Rosewater Jam Recipe
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5 from 5 votes

Raspberry Jam

This raspberry jam recipe is incredibly easy to make and is perfect spread on toast, biscuits, or sandwiches.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dessert, Edible Gifts, Sauce
Cuisine: American, Western
Diet: Gluten Free, Vegan, Vegetarian
Servings: 40
Calories: 46kcal
Author: Bintu Hardy

Ingredients

  • 2 1/5 pounds (1 kg) Jam Sugar
  • 2 1/5 pounds (1 kg) raspberries
  • 2 tablespoons rosewater

Instructions

Homemade Raspberry Jam

  • Add the raspberries into a large pot and simmer in their own juice for 5 minutes, stirring gently until soft. Put a couple of small plates in the freezer ready for testing the setting of the jam.
  • Add in the Jam Sugar and stir till the sugar completely dissolves.
  • Meanwhile, sterilize 7 half pint (200 ml) jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 300 degrees F/ fan assisted 130 degrees C / 150 degrees C/ gas 2 for 15 minutes.
  • Increase the heat under the jam steadily to a rolling boil. After 10 minutes (and 105 degrees C on a jam thermometer) you can test to see if the jam has set. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
  • If it has not yet set, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with another refrigerated plate. (You may need to test it a few times).
  • Once set, remove the pan from the heat, leave to cool for 10 minutes before removing any scum. Mix in the rosewater and transfer the jam into the warm sterilized jars. Seal the jam jars and store in a cool, dark place.
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Notes

  • Freeze excess raspberries in the right portion and pull out when you need them.
  • Add a few strawberries or other berries into your jam.
  • You can remove some of the seeds using a berry crusher if you prefer to not have a very seedy jam.
  • Always leave the jam to cool in the pan for 10 minutes before decanting into jars, this is to prevent the fruit rising to the surface when poured into the jars. Frozen raspberries can also be used to make this jam, just tip them into the pan and allow a little longer for them to defrost and the juices run.

Nutrition

Calories: 46kcal | Carbohydrates: 16g | Potassium: 55mg | Fiber: 2g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 6.5mg | Calcium: 8mg | Iron: 0.3mg

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Recipe Rating




23 Comments

  1. What is jam sugar? I’ve never seen that in Canada, usually we buy packages of pectin and add sugar. Is there a way to substitute this? Please let me know and thanks!

  2. Look really yummy, Bintu. I also love Tate and Lyle. Raspberry and rosewater combination sounds great. Worthy to give a try. Thanks for sharing and have a nice weekend, Bintu.

  3. 5 stars
    I use TATE LYLE Jam Sugar , too. I also made blueberry, strawberry, raspberry jam , too. they taste very good.
    i’m glad we have the same idea xD

  4. 5 stars
    Homemade jams are always the best! And this is so easy to make with only 3 ingredients.YUM

  5. Raspberry rosewater jam sounds delightful! I love that you didn’t have to cook this down for hours… Tate and Lyle Jam Sugar seems like a wonderful product!

  6. 5 stars
    The rosewater sounds like a wonderful addition to an already delicious spread!

  7. 5 stars
    I’d love to try your jam atop some of my fresh peaches. I have never heard of Tate and Lyle. I’m going to see if they sell it here, on this side of the pond!