Recipes › DIYs

Easy Raspberry Jam Recipe (No Pectin)

By Samira Kazan

published July 24, 2023

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This classic 3-ingredient raspberry jam recipe is sweet, summery, tangy, delicious, and made with simple beginner-friendly steps and no added pectin. Plus, you can store it in the fridge, freezer, or can it in a hot water bath!

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Preparing batches of jams and jellies is one of my favorite ways to capture and preserve the delicious sweet, tart, juicy flavor of ripe fruits to enjoy year-round. I love making classics like Blackberry Jam and Peach Jam , and this jam also captures the best of the season in a jar.

This homemade raspberry jam recipe is so simple and foolproof that it’s perfect for anyone new to jam-making. It requires just 3 ingredients: raspberries, sugar, and lemon juice – no pectin is required!

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The Ingredients
How to Make Raspberry Jam
Water Bath Canning
How to Store
How to Use Raspberry Jam
More Simple Jams Recipes
Easy Raspberry Jam Recipe (No Pectin) Recipe

The Ingredients

Raspberries: It’s best to use fresh raspberries (rather than frozen) since they’re easier to work with. I like to combine primarily ripe berries with a small amount of slightly under-ripe ones. This not only adds flavor depth, but the under-ripe berries also contain more pectin.
Sugar: Granulated white sugar sweetens without adding extra flavor, so it is the preferred option. However, feel free to experiment with unrefined sweeteners if wanted. Note that for this recipe, sugar labeled “jam sugar” or “preserving sugar” isn’t necessary, as it contains pectin and affects the simmering time/set of the jam.
Lemon juice : You can use fresh or bottled lemon juice (the latter is best for water bath canning as it has a consistent pH level). It will help to balance flavor, boost the pectin content, and is a natural preservative. Add lemon zest for even more zing.

Refer to the recipe card notes for my favorite ways to add flavor to this recipe.

How to Make Raspberry Jam

Prepare the Jars and Fruit

First, it’s important to sterilize all the jars and tools used for this recipe. Wash the jars, lids, and bands in hot soapy water, rinse them well, and leave them to drain and dry. Or wash them in a dishwasher on the top rack – it’s best if they’re still warm when you go to use them).

Also, place 1-2 small plates in the freezer (they’ll be used for the gel test).

If you’re planning to can the jam, prepare the canner by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the jars by an inch.

Then, wash the raspberries well, removing any stems and berries that are spoiled, blemished, etc.

Make the Jam

Transfer the berries and sugar to a large, deep, heavy-based stainless-steel saucepan. Then use a potato masher (or fork) to gently crush the berries, leaving some whole if preferred.

Then, add the lemon juice and stir. Bring the mixture to a full rolling boil, stirring constantly to ensure the sugar dissolves and the jam doesn’t stick to the pan.

As foam appears on the top of the jam, use a spoon to scoop it away, simmering until the jar thickens enough to coat the back of a spoon (about 15-20 minutes).

The Gel Test

To test if the jam has reached the correct “set,” remove the saucepan from the heat and place about a teaspoon of the jam over the pre-chilled plate (from the freezer). Return it to the freezer for 1-2 minutes, then test the set. It should be set and wrinkle when pressed.

Alternatively, use a candy thermometer inserted vertically into the saucepan of jam (don’t touch the bottom!). It should reach 220ºF/104ºC.

If it hasn’t set, continue to cook for a few minutes and test it again.

Prepare and Fill The Jars

First, place the sterilized, warm jars on a clean kitchen towel/wooden board (this will stop temperature shock from causing cracks).

Then, ladle the hot jam into the hot jars, leaving about ¼-inch headspace (0.5 cm) at the top. Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.

To make the jars hot, heat them up (with the lids on) in the water bath canner while bringing the water to an almost boil. Alternatively, warm the jars (not the lids) in the oven. The jars need to be warmed up so they don’t crack when the jam is added.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until they are fingertip-tight.

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At this point, the homemade raspberry jam is ready to use immediately, transfer to the fridge for short-term storage, or keep reading for the simple 4-step hot water bath canning process to make this jam shelf-stable for up to a year!

Water Bath Canning

Place the filled jars in the prepared canner, ensuring they’re submerged under at least 1 inch of water.

Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on the altitude of where you live).

Then, remove the canner lid and allow them to sit for 5 minutes before carefully using canning jar tongs to remove the jars from the water and set them onto a clean kitchen towel to drain and cool undisturbed for 24 hours.

Once cooled, check the seal – the middle part of the lid should not pop up and down when pressed. Then store them in a cool, dark location (like your pantry) for up to a year and a half.

Unsealed jars can be reprocessed with new lids/jars (check for chips) or transferred to the fridge for use within a month.

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How to Store

Fridge: Aim to use the raspberry jam within 3-4 weeks. If you’ve reduced the amount of sugar or lemon juice (which are natural preservatives), the shelf life will be shorter.

Freezer: Use freezer-safe jars and freeze them for 4-6 months.

Canned: Store the jars, labeled, in a cool dark location (like a pantry) for 12-18 months. Once opened, transfer the jar to the fridge to use within a month.

How to Use Raspberry Jam

As a spread over toast, bagels , simit , etc.,
Spread into layered cakes, a Swiss roll , scones with cream or clotted cream ,
To fill muffins/cupcakes,
In a PB&J or other sandwiches,
Dolloped over pancakes , waffles, and French toast,
Thin with water to use as a sauce for cheesecake and other desserts
Spoon into oatmeal, baked oats, overnight oats, and rice pudding,
With yogurt (optionally with fruit & granola),
As a filling for cookies (including thumbprint cookies ) and pastries (like croissants ),
As part of a charcuterie/ cheese platter .

More Simple Jams Recipes

Rhubarb Jam
Fig Jam
Ginger marmalade
Rose petal jam

Equipment

6 Canning jars (8 oz) 8 oz each (250 ml)
Heavy-based stainless steel saucepan
Silicone spatula
Potato masher or another similar tool
Canning funnel
Food Thermometer
Jelly bag optional
Bubble remover optional
Magnetic lid wand optional
Water bath canner
Canning tongs (Jar lifter)
Jar wrench

IngredientsUS CustomaryMetric1x2x3x

▢ 2.2 pounds raspberries 8 cups; use some underripe berries for added tart flavor and pectin
▢ 28 oz white sugar 4 cups
▢ 1/4 cup lemon juice fresh or bottled (the latter works best for canning)

Instructions

Prepare the berries and jars

Sterilize all the jars and tools used for this recipe. Wash the jars, lids, and bands in hot, soapy water, rinse them well, and leave them to drain and dry. Or wash them in a dishwasher on the top rack- it’s best if they’re still warm when you go to use them. Also, place 1-2 small plates in the freezer (they’ll be used for the gel test). If you’re planning to can the jam, prepare the canner by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the jars by an inch.
Wash the raspberries well, removing any stems and berries that are spoiled, blemished, etc.

Simmer the jam

Transfer the berries and sugar to a large, deep, heavy-based stainless-steel saucepan. Then use a potato masher (or a fork) to gently crush the berries, leaving some whole if preferred.
Add the lemon juice and stir. Bring the mixture to a full rolling boil, stirring constantly to ensure the sugar dissolves and the jam doesn’t stick to the pan.
As foam appears on the top of the jam, use a spoon to scoop it away, simmering until it thickens enough to coat the back of a spoon (about 15-20 minutes).

The gel test

To test if the jam has reached the correct “set,” remove the saucepan from the heat and place about a teaspoon of the jam over the pre-chilled plate (from the freezer). Return it to the freezer for 1-2 minutes, then test the set. It should be set and wrinkle when pressed. Alternatively, use a candy thermometer vertically into the saucepan of jam (don’t touch the bottom!). It should reach 220ºF/104ºC.
If it hasn’t set, continue to cook for a few minutes and test it again.

Fill the jars

Place the sterilized, warm jars on a clean kitchen towel/wooden board (this will stop temperature shock from causing cracks). To make the jars hot, heat them up (with the lids on) in the water bath canner while bringing the water to an almost boil. Alternatively, warm the jars (not the lids) in the oven.
Ladle the hot jam into the hot jars, leaving about ¼-inch headspace (0.5 cm). Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.
Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until they are fingertip-tight.
At this point, the jam is ready to use immediately, transfer to the fridge for short-term storage, the freezer for 6 months, or be water bath canned to keep for up to a year!

Water bath canning

Place the filled jars in the prepared canner, ensuring they’re submerged under at least 1 inch of water. Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on the altitude of where you live).
Remove the canner lid and allow them to sit for 5 minutes before carefully using canning jar tongs to remove the jars from the water and set them onto a clean kitchen towel to drain and cool undisturbed for 24 hours.
Once cooled, check the seal – the middle part of the lid should not pop up and down when pressed. Then store them in a cool, dark location (like your pantry) for up to a year and a half.

Video

Notes

Select the best raspberries : They should be “just ripe” or “ripe,” but not overripe, with a juicy, sweet to sweet-tart flavor. Avoid using any past their best, blemished, bruised, etc.
Make sure to use sterilized jars : This is important to avoid premature spoiling.
Use nonreactive tools: This includes a nonreactive saucepan (stainless steel, glass, enamel-coated will work well), spoons (silicone or wooden), etc. Avoid aluminum, copper, etc.
To adjust the consistency: If you accidentally make the jam too runny, return it to the pan to cook for longer.
For seedless raspberry jam: Push the jam through a fine-mesh sieve/jelly bag using a wooden spoon or a food mill (with the smallest hole disk).
Vanilla: Add pure vanilla extract (or paste) or some vanilla powder at the end (off heat).
Almond extract : Stir this in off the heat at the end for a subtle nutty flavor depth.
Orange : Add some orange zest for a bright, tangy, citrusy flavor.
Spices: You can experiment with cinnamon, nutmeg, pumpkin pie spice, etc. Add it to taste.
Fresh herbs: I.e., a handful of finely chopped mint leaves, thyme, rosemary, or basil.
Ginger: Add finely grated ginger to taste, starting with about ½ teaspoon.
Chili : i.e., raspberry jalapeño jam/raspberry habanero jam. Finely dice the chili and remove the seeds. Add as much as you’d like for a subtle or big kick.
Maple syrup/honey: Add just a small amount instead of regular sugar for the subtle flavor depth. If you add too much, it will overwhelm the berry flavor.
Alcohol : Add a splash of Amaretto, Peach Schnapps, bourbon, or orange liqueur to create a more complex, full-bodied flavor in these raspberry preserves.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipes › Desserts

Almond Pistachio Thumbprint Cookies Recipe

By Samira Kazan

updated September 21, 2020

Delicious gluten-free, vegan bite-size almond & pistachio thumbprint cookies. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

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These almond pistachio thumbprint cookies are a delicious vegan and gluten-free cookies recipe using almond flour and pistachio butter. Unlike your generic shortbread thumbprint cookies, these vegan bite-size snacks have a delightful crumbly almond base and can be cooked or kept as a no-bake cookie recipe.

Depending on whether you want these as raw snacks or baked cookies, they are delicious. However, it’s worth noting that there will be some textural difference.

For the raw version, these pistachio thumbprint cookies are a little more gooey and moist. In comparison, when baked, these cookies are more crumbly.

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe! - 17

I always love to switch up classic recipes and decided that rather than using the usual choice of jam filling for this thumbprint cookie recipe, I used some homemade pistachio butter .

Pistachio butter is one of the most delicious, decadent version of all nut butters and yet can be made at home with just pistachios, salt and a blender or food processor. Plus the pistachio flavour compliments the flavour of the gluten-free almond cookies.

These cookies are then an excellent healthier cookie snack option. They can also be displayed in mini cupcake cakes, in a gift box, for a delicious homemade edible gift at Christmas (or any time of the year!).

If you’ve been following me on Instagram, you’ll know that I’ve been cooking up a storm this festive period, with a new recipe posted every day. Honestly, I couldn’t wait for the day to share these pistachio thumbprint cookies though because they are one of my favourite treats so far.

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I’ve very recently compiled a post for the ultimate guide to homemade nut & seed butters, so I have spent a LOT of time this year in the kitchen blending up delicious nut butters and nut butter recipes. As much as I have a soft spot for good old almond butter, pistachio butter has taken my heart.

While it’s not a nut butter you’d want to eat by the spoonful every day (or rather you would – but your hips wouldn’t like it!), pistachio butter has an incredible luxury element that works well in so many different recipes. Check out my pistachio butter post for some inspiration.

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Variations on these thumbprint cookies
How To Make The Thumbprint Cookies
Other great snack recipes you may like
Pistachio Almond Cookies Recipe

Variations on these thumbprint cookies

Obviously, my filling of choice is my homemade pistachio butter. However, you can experiment with various fillings including a delicious vegan homemade Nutella , the classic choice of jam, or even some vegan chocolate chips (that will melt from the heat and be heavenly!).

For a sweeter pistachio creme style filling, melt some white chocolate in a heatproof bowl then mix in some pistachio butter with a dash of homemade vanilla powder .

You can also make a delicious chocolate version of these pistachio thumbprint cookies by adding some cocoa powder into the base almond cookies recipe. If the biscuit mix feels too crumbly after adding the powder, add another tsp of coconut oil to offset the powder.

Plus, you can experiment with additional toppings for the pistachio thumbprint cookies. For example, a drizzle of melted white chocolate is a lovely dessert-like touch.

Note* For vegan cookies use dairy-free white chocolate and chocolate chips.

How To Make The Thumbprint Cookies

This pistachio thumbprint cookies recipe is super simple and can be made in just five minutes if you’re keeping them raw. Or around 20 minutes, if baking- which means they’re an excellent option for a last-minute edible gift idea or to whip up on busy days when you don’t have much time to spare.

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The almond cookies base is made up of almond flour, coconut oil, maple syrup, coconut flour and cardamon.

Don’t fret if you don’t have almond flour to hand though as this can be whizzed up in a couple of minutes. Blitz some raw almonds in a high-speed food processor for a couple of minutes and you’ll get homemade almond flour, which is a great gluten-free flour to have to hand at all times.

This recipe is also a great way to use leftover almond pulp after making homemade almond milk . Simply allow the pulp to dry out, and it’s ready to use as almond flour.

Note* For this particular recipe the ground almonds don’t have to be too fine, which is why any of the above options will work fine for the almond cookies recipe.

The method

To begin, mix the almond flour with the other base ingredients and then form small, one bite-sized cookies. If you want you can measure these out and use around 1tbsp per cookie. However, I eyeballed it and made 14 of them.

To make them into thumbprint cookies, the process is precisely what it says. Roll each piece of dough into a ball, and then you can use a finger/ thumb to make the indentations. You could also use the rounded back of a spoon. In fact, I used a small 1/2 tsp measuring spoon for an even indentation in each cookie.

If you’re in a hurry to enjoy these delicious cookies, then you can have these as a no-bake cookie recipe by simply adding some pistachio butter to them now and decorating with some pomegranate seeds and chopped pistachios.

Note* Due to the gluten-free nature of these cookies and the lack of dairy, these cookies are more crumbly than general cookie dough so cracking around the edges when pressing your indentation is perfectly normal.

However, if you want to bake the cookies, then you can now bake them in the oven either in mini cupcake cups or on a baking tray lined with parchment paper.

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These only take ten minutes to bake in the oven and will turn a lovely golden colour around the edges.

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If you want to use some chocolate chips as a filling, you’ll want to add these to the cookies while they’re still warm, so they melt into the thumbprint.

For the pistachio butter-filled cookies, allow the cookies to cool down a bit before filling them.

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Again you can decorate the pistachio cookies with pomegranate seeds and ground pistachios or even a sprinkle of desiccated coconut. Also, feel free to experiment with other fillings and toppings of your choice.

For a sweeter, dessert-like version you can drizzle some white chocolate over the cookies at the end. Or, for a chocolate thumbprint cookie version, you can add some cocoa powder into the base almond cookie recipe.

Other great snack recipes you may like

For another delicious no-bake snack recipe, you may like these healthy cacao & almond protein balls or these coconut bliss balls . These 4-Ingredient Stuffed Dates: with home-made almond butter & Chocolate are always a winner too!