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“Classic Raspberry Jam”

Prep Time3 mins
Cook Time30 mins
Total Time33 mins
Servings: 1 to 2 Cups


  • 4 cups fresh raspberries
  • 2 tablespoons honey
  • 1 teaspoon no-sugar-needed powdered pectin, such as Pomona’s Universal Pectin


  • Add the raspberries to a medium saucepan, cover, and cook over medium heat. Stir them often as the liquid releases.
  • After the raspberries have broken down to a puree (about 15 minutes), stir in the honey and pectin. Reduce the heat to low and let the mixture simmer gently, stirring often, until it has a jam consistency, about 15 minutes. Ladle the jam into 1-cup jars and let them cool before sealing. They will store in the refrigerator for up to 6 months. Alternatively, process the raspberry jam in a hot-water bath for 5 minutes. It is best when consumed within 12 months of canning.