This is my absolute favorite homemade raspberry jam recipe! It is super simple and so delicious, and the best part is that it contains only three ingredients.

Last week, I shared my Homemade Whole Grain Bread recipe, and some of you requested that I share a jam recipe as well. I thought that was an excellent suggestion, given the fact that I Love Jam:)

Spread a little homemade jam on a beautiful slice of bread, and I am a happy girl:) This is an extraordinary, easy raspberry jam recipe.  

My Favorite Homemade Raspberry Jam

Looking for more jam recipes? Try this healthy blueberry jam or strawberry jam recipes.

Why You Will Love This Raspberry Jam Recipe: 

I love raspberry jam because raspberries are such a complex little fruit! The berries themselves are soft and juicy. When it comes to flavor, no other berry delivers the flavorful punch that raspberries do; they are a wonderful mixture of tartness and sweetness. It’s hard to eat just one!

Raspberry jam is like the essence of raspberries. I find it almost addictive because ripe raspberries are never too sour or too sweet; they are usually just right.  

There are many other varieties, too! The golden raspberry and black raspberry (not to be confused with blackberries) are both tart yet very different from the usual red variety. Raspberries are amazing in a jam.   

Why Make Homemade Raspberry Jam? Tart and Sweet in One Delicious Jar

So, why should I make homemade jam when grocery stores are filled with jams of every type and variety?  

You are in for a real treat if you have never had fresh raspberry jam. Homemade jam is heads above store-bought jam. In fact, if you get used to homemade jams, you may find you do not like the store-bought version as much anymore. 

There is a freshness to homemade jam that is different from store-bought jam. Besides, by making your own, you have complete control over what goes in, how sweet, and how thick the jam is. And if fresh raspberries are in season, it will be even better.

Fresh, naturally ripened berries add an extraordinary debt of flavor and sweetness, but frankly, we make this raspberry jam any time of the year with the berries we have, whether they are fresh raspberries, frozen raspberries, or right-out-of-the-garden raspberries.   

“Bestemor’s” (Grandmother’s) Jam

My love for homemade jam evolved during my summer visits to Norway. My grandmother was always experimenting with making the best jam possible, and being very health conscious, she would make many wholesome variations over the years. I loved them all. She made the best jam. 

I think one of the reasons for this was that she would pick the berries herself, growing wild in the woods, totally fresh, and make this beautifully delicious and adorably sweet but reasonably healthy jam.

Click Here to watch the video of my grandma making jam.

I have taken up the tradition; I experiment with my jams too. Today I will show you how to make a super easy jam. I sweeten this with the essence of New England, can you guess? You are right, maple syrup. There is something about the maple flavor that compliments the raspberries. 

Spring is still hesitating to make an appearance in New Hampshire. It will be a while before the berries grace us with their beautiful look and wonderful taste. But not to worry, we can still make a delicious jam with frozen raspberries. I love that we can get organic berries in the freezer section of regular grocery stores these days.

You can make this jam using your favorite berries. I love raspberries as they have a unique sweet-tart flavor quality, but blueberries and strawberries will work also. I think you get the idea. You be you!

Homemade Raspberry Jam

Raspberry Jam Ingredients:

Raspberries: Wonderfully plump, juicy, and flavorful raspberries can be found in the freezer section of your grocery store all year around. Buy organic if available. I love that organic berries are becoming increasingly available. Organic food ensures that you are eating less harmful substances, which can greatly impact your health and add to the product’s nutritional value. If it is raspberry season, fresh berries are extra special in this homemade raspberry jam recipe.  

Maple Syrup: Maple syrup is an extraordinary way to sweeten things. Though concentrated, it is a natural sweetener and contains minerals and antioxidants, which cannot be said for white sugar. Maple Syrup can be somewhat pricy, so check out my substitution section for alternative options.  

Tapioca Starch: Tapioca flour or starch thickens the jam to the right consistency. It comes from the cassava plant and is basically a flavorless starch that contains a small amount of nutrients. Tapioca is an essential ingredient in many gluten-free recipes.

Substitution and Alternatives for Raspberry Jam:  

  • Raspberries:  You can substitute raspberries with blueberries, strawberries, or blackberries. If you feel so inclined, you can even make a mixed berry jam. Another sweet alternative to berries are peaches.  
  • Tapioca Starch: If you do not have tapioca starch on hand, which is also excellent in vegan cheese making and many gluten-free recipes, you can use corn starch. Use 1 1/2 teaspoons cornstarch instead of 1 tablespoon tapioca. Let it simmer for a couple of minutes to get rid of some of the starchy flavor.  
  • Maple Syrup:  You can use 6 tablespoons 100% frozen apple juice concentrate instead of the 3 tablespoons maple syrup. Simmer the jam for an additional minute or two to reduce the added liquid. 
  • Lemon Juice:  A touch of fresh Lemon Juice will add freshness and brightness to this sweet raspberry jam.  
  • Vanilla Extract: a touch of vanilla paste or extract is another alternative flavor addition.  

Why Making Raspberry Jam is Perfect Any Time of Year

I love jam because it keeps for so long. You can make a jar during the peak of summer and enjoy those memories in the dead of winter.

And honestly, I feel like there’s never a bad day for jam. Too hot to cook? Make some toast and enjoy your delicious jam. Feeling cold and chilly? The exact same snack is a perfect winter pick-me-up.

Our ancestors canned jams and jellies because of their naturally long shelf lives. They also didn’t have a grocery store to pick up produce any time! The only way to enjoy fruit in the winter was by preparing jam in the spring and summer.

But now, you can make jam any day of the year with fresh or frozen fruit. It’s so easy to make and absolutely delicious—truly perfect for any time of year!

I hope you enjoy my favorite homemade raspberry jam recipe!

Raspberry Jam

How to Make Raspberry Jam

Step one:  In a small saucepan, add the frozen raspberries and maple syrup. Bring to a simmer while stirring over medium heat.

Step two:  Mix the tapioca with 1 tablespoon of water to make a slurry. Add to the saucepan and stir. It will thicken quickly. Let it simmer on low for about a minute, stirring frequently. 

Step three:  Pour into a small mason jar, and let cool. Keep in fridge. The jam will thicken as it cools.

How to make Raspberry Preserves:  

If you prefer to make raspberry preserve instead of jam, make sure whole berries or larger berry pieces stay intact while cooking the jam. Preserves are generally a little loser than jams.  

How to Store Jam

How to Store Jam in the Fridge

In my house, jams never last long, so we store jams in the fridge. You can store jam in the fridge for up to one month.  

Your homemade raspberry jam should be kept in the fridge at 40 degrees Fahrenheit or colder. It’s also important not to let your jam sit on the counter for too long.

We’ve all been there, right? You decide to make a nice weekend breakfast—and a nice big mess in the kitchen to go with it. After you’ve enjoyed a delicious meal, the last thing you want to do is put away jars and do dishes.

But here’s the thing. The shelf life of your jam will get shorter if you leave it sitting out of the fridge for long periods of time. An hour or two every weekend might not seem like much, but it adds up.

To ensure you can enjoy all your jam before it goes bad, always place jars in the fridge unless you’re using it right that second.

Can You Freeze Jam?

Yes, you can freeze jam! It’s quite easy—there’s just a couple things you need to pay special attention to.

How to Store in the Freezer: You can also freeze the raspberry jam for up to 12 months.  

First, the type of container. If you’re going to use a glass jar, use a thick, rigid type. Thin glass containers can warp and even snap during the freezing or defrosting process. Of course, a jam jar or plastic containers are fine too, with lids.

Next, filling the sterilized jars. If you’re using glass containers, I suggest not filling them all the way. Depending on the fruit you choose, jam can expand slightly as it freezes. So, leaving a little space can save you some heartbreak down the road!

Third, the temperature. Let the raspberry jam come down to room temperature before going into the freezer—this protects the container and any other items in your freezer.

Finally, timing! I find that freezer jam is good for about a year, but it’s best within 6 months of freezing. The jam will slowly lose its delicious tartness if left in the freezer indefinitely.

To defrost, just pop the glass jar in your fridge overnight!

Canning:  If you want to preserve jam on the shelf for longer periods of time, canning is a great choice.

How Long Does Jam Keep in Storage?

Sealed jam can keep for up to 1 year in storage. (1) Once your jar of jam is open, try to use it within 1 month of the open date.

The reason for this comes down to mold. When you keep jam in the fridge, the cold temperature helps prevent mold or yeast from growing in the jar. Your open jar of raspberry jam is likely to go bad much faster at room temperature.

If you see yeast or mold growth, your jam has expired and needs to be thrown out. The same is true if you detect a yeasty or alcohol-like odor when you open the jar. 

Adjusting the Sweetness: Make Raspberry Jam Based on Your Tastes

This raspberry jam recipe is more like a springboard for your own tweaks and preferences. You can adjust the sweetness in several ways.

The easiest way is with our sweetener, maple syrup. You can add more or start with less to suit your desired flavors. Be sure to taste the mixture as you cook it so you can tweak as you go.

One thing I want to call out is that too much maple syrup can mess with the consistency of your jam and make it runny.

If you want to use raspberries but can’t get it sweet enough with maple syrup, consider adding a sweeter fruit too. Peaches, blueberries, and apples are my go-to fruits for adding serious sweetness without sacrificing thickness.

Looking for Something Less Tart for the Recipe? Use These Fruits Instead

There are plenty of people out there who find raspberries just a bit too mouth-puckering for jam. If this describes you, no worries! There are plenty of sweeter, less tart fruits you can use, like:

  • Peaches- Peaches are low in both pectin and acid, so you won’t get much tartness. But you will also notice a slightly runnier jam. I suggest cooking the mix for a few minutes longer if you use peaches. This will help you get a nice, thick peach jam. 
  • Blueberries-These berries are also low in pectin and acid. You can add a dash of lemon juice if you want a bit of tartness, or omit it for luscious, sweet blueberry jam. Just like with peaches, cook your mix for a few minutes longer to help it thicken up. 
  • Strawberries- Strawberries can be tart, but usually less so than your typical raspberry. These berries are also “jam”-packed with nutrients, making them a relatively healthy jam fruit.


How do I thicken my raspberry Jam? 

Traditionally, jam was thickened with a large amount of sugar. I can remember a time when half fruit and half sugar was the recipe. However, now, being more conscientious of the danger of too much sugar, we prefer to use alternative thickeners such as pectin, a starch extracted from fruit, chia, a natural jellying agent, tapioca starch, or corn starch.  

Why make raspberry jam without pectin?  

Many people thicken their jam with pectin. Is it a good idea? 

There are a few reasons you would choose to make a raspberry jam recipe without pectin; firstly, the flavor often gets a little dull when using pectin. Secondly, even though pectin is fruit-derived, it goes through a fermenting process that can cause issues in some people, such as mild cramping and bloating. (2)

And finally, the jam gets a little more rubbery. However, pectin is considered a safe food, so if you choose to use pectin, go for it.  

What is the difference between jam and jelly?

Jelly is made using fruit juice, while jam is made using fruit or berries.

What is the difference between raspberry jam and raspberry preserves?  

Raspberry jam is made with mashed fruit or crushed raspberries, while Raspberry preserves include whole berries or larger pieces of berries in the final jam recipe.  

Why Shop Organic for Jam Fruits?

You should shop organic for jam fruits because they have lower levels of pesticides and higher amounts of nutrients. (3)

Another thing with jam fruits is that you don’t peel them—the skins go in, too. If you’re using non-organic produce, even washing won’t remove all pesticides from the skins. Using organic fruits for your jam means you’ll get a healthier result every single time!

Fresh is Always Better

I used frozen raspberries in this recipe because you can get them almost anywhere in the country year-round.

But if you can find fresh berries, your jam will be even better. Fresh fruit has a more pleasing texture, which carries over to your finished jam. Frozen berries and fruit also tends to lose a bit of flavor.

For me, if the choice is jam made with frozen fruit or no jam, I’ll make it with frozen fruit! But I also suggest trying this recipe with fresh fruit whenever you can.

Serving Suggestions: In what other recipes can I use this raspberry jam recipe? 

Watch My Easy Homemade Raspberry Jam Recipe Video:

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Easy Raspberry Jam

Easy Homemade Raspberry Jam

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Chef Ani
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1/2 Pint 1x


This is my absolute favorite homemade raspberry jam recipe! It is super simple and so delicious.


  • 10 oz. frozen organic raspberries
  • 3 tablespoons maple syrup
  • 1 tablespoon tapioca flour or starch (mix with 1 tablespoon water)


  • In a small saucepan add the frozen raspberries and maple syrup. Bring to a simmer while stirring.
  • Mix the tapioca with about 1 tablespoon of water to make a slurry. Add to the saucepan. Stir. It will thicken quickly. Let it simmer on low for about a minute, stirring frequently.
  • Pour into a small mason jar, and let cool. Keep in fridge. The jam will thicken as it cools.


  • Substitutions:
  • You can use 1 1/2 teaspoons cornstarch instead of 1 tablespoon tapioca.  Let it simmer for a couple of minutes to get rid of some of the starchy flavor. 
  • You can use 6 tablespoons 100% frozen apple juice concentrate instead of the 3 tablespoons maple syrup. Simmer the jam for an additional minute or two to reduce the added liquid.

What other jam recipes may I like?  

Strawberry Jam: Here’s a bright and cheery strawberry jam made with 4 healthy ingredients and without any refined sugar.

Blueberry Jam: Try this 6 ingredient healthy blueberry jam recipe. It is a bright, purply blue jam, loaded with vitamins and full of flavor. 

Homemade Raspberry Jam


  1. National Center for Home Food Preservation, Making Jams and Jellies
  2. Pedrosa LF, Raz A, Fabi JP. The Complex Biological Effects of Pectin: Galectin-3 Targeting as Potential Human Health Improvement? Biomolecules. 2022 Feb 10;12(2):289. doi: 10.3390/biom12020289. PMID: 35204790; PMCID: PMC8961642.
  3. Mayo Clinic, Organic Foods: Are They Safer? More Nutritious?