This Raspberry Jam Recipe is quick and easy, only needing 3 ingredients and comes together in less than 10 minutes!
Don’t miss our Peach Freezer Jam, either. Wonderful on toast, with cream cheese and crackers, or even ice cream.
The Friends episode of Monica making the jam and Joey eating it all, will forever be etched on my brain whenever I make jam, eat jam, or think about jam. So funny!
Quick and Easy Raspberry Jam
My mom passed this raspberry jam recipe along and I was so excited. I always want to make jam, but never want to deal with the canning process. This raspberry jam, however, doesn’t require the need to boil or sterilize glass, or special equipment. All you need is a pot, lidded jars, and 3 ingredients (not including the water.) YES! It’s sweet and fruity, with a rustic seeded appearance, and so delicious.
Raspberry Jam Recipe
Ingredients you need to make this jam:
(Scroll below to the printable recipe card for details and measurements.)
- Raspberries: Use fresh raspberries for optimal results. Frozen fruit tends to produce runny jam. If you must use frozen fruit, get them into the pot before they thaw; the faster they defrost, the less juice escapes the berries, which will help the jam thicken up. Although it still might be thinner than intended. (This jam also works great with blackberries!)
- Sugar: Granulated sugar is best for jam-making. You might be able to use a sugar substitute like Splenda, but I haven’t tested it.
- Chia seeds: When chia seeds are combined with liquid, they plump up and have the texture of tapioca. They take on the flavor of the ingredients around them and act as a thickening agent. We love chia seeds and use them in so many recipes. (See more info below.)
- Water: We don’t consider this an ingredient…because WATER. But it is needed for this recipe. If you don’t have water, then you have much bigger problems than making jam!
What Are Chia Seeds?
Chia seeds are tiny edible black seeds from the flowering plant Salvia hispanica, which is in the mint family. They’re loaded with nutrients that benefit the body and mind.
- They are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium.
- A 1-ounce serving of chia seeds also contains 5.6 grams of protein.
- The seeds are very absorbent and develop a gelatinous texture when combined with water, milk, juice, or yogurt.
- They don’t have any flavor on their own, but rather absorb the flavors around them.
This Chia Seed Pudding is a great example and one of my favorite breakfasts!
How to Make Raspberry Jam
This homemade jam is so easy to make. You simply simmer all the ingredients in a pot until the jam has reduced and thickened to the point where it drips off the spoon slowly, pour into jars and allow to cool to room temperature. Seal the jars with a lid and place in the fridge overnight to thicken up and chill completely. To make this raspberry jam recipe, follow the steps below included in the printable recipe card. Refer back to the article for more information.
How to Store Homemade Jam
Once the jam has cooled completely, transfer it to a jar or other storage container with a tight-fitting lid. Store in the refrigerator for about 2 weeks. The jam will thicken further and become more set once chilled. The jam can also be frozen for up to 2 months; thaw in the refrigerator before using.
Ways to Use Raspberry Jam
- Spread on toast.
- Mixed with some plain Greek yogurt or cottage cheese, topped with granola.
- Blended into a smoothie.
- Swirled into homemade ice cream.
- Spread on homemade crepes.
- Liven up boring cheesecake.
- Put a pretty label and ribbon on the jar and give it as a wonderful gift!
More Condiment Recipes:
3-Ingredient Raspberry Jam
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup chia seeds
- 1 cup water
- Place all ingredients into a medium-sized heavy metal pot; bring to a boil. Reduce heat so the contents of the pot don’t splatter everywhere, but still bubbles in the pot.
- Stir constantly so the mixture doesn't stick and the seeds don't burn, until the jam has reduced and thickened to the point where it drips off the spoon slowly, about 5-7 minutes, mashing up any berries that don't break down on their own.
- Take off the heat and allow to cool for about 20 minutes.
- Pour into clean glass jar/s, leaving a 1/2 inch clearance from the top.
- Allow to continue cooling to room temperature.
- Seal with lid and place in the fridge overnight to thicken up and chill completely.
- Enjoy on toast, mixed with yogurt, on crepes, or by itself!