This easy but delicious raspberry jam recipe is easy to customize to your liking. What it lower in sugar? Use honey. Want to use white sugar? Go ahead! No matter what you use this raspberry jam turns out great every time!
Simple Homemade Raspberry Jam
Ah, raspberry season, which means it’s time to put on those long-sleeved shirts and start picking those coveted red berries and make some jam. While we love a good raspberry galette in this household, nothing beats a good homemade raspberry jam to savour in the cold winter months.
That taste of summer can be captured in a jam quite easily, but in order to make a superb raspberry jam, it does take a little more work. I was determined this year to try the no sugar needed pectin, as the amount of sugar I pour into my jams each summer makes me cringe slighty.
Yes, I know that you need a sugar to set your jams and I definitely consider jams and jellies a “treat” in our house. I did however, want to try to find a way to cut the sugar out and to taste test the no-sugar needed jams.
How to Prepare the Raspberries for the Jam
- The one piece of sage advice I can give regarding raspberry jam making is that you simply have to remove the seeds in half of your crushed raspberries. I do not enjoy an overly seedy jam and neither does my family. I absolutely adore my old-fashioned berry crusher, also known as a chinois. If you are lucky, you can find them at antique stores – mine was only a $20 purchase! There is a gorgeous three piece set here, and while it doesn’t have the same feel as using an antique, I highly suggest purchasing one to use!
- Old-fashioned simplicity at it’s finest.Place the berries in the chinois.
- Swirl the wooden pestle around, crushing the berries.
- Keep on rolling and swirling and then look at the beautiful raspberry liquid that comes out! My dears, I may only use this during canning season, but it is one of the most important pieces of canning equipment I have.
Oh, the smell of crushed raspberries, ready to be cooked and made into jam, what a seasonal delight this is. The tangy scent wafting through my kitchen, the red spatters on my apron, nothing says summer to me like this does.
Since jam making is a long process and thus a very long-winded post, I have put all the step by step instructions in the recipe format at the end of this post for you to print out and use.
I tried the honey in the recipe and I must admit, it’s fantastic. When you are using the honey make sure to use the ripest, sweetest raspberries possible as you can only use up to one cup of honey.
So one of these is the honey jam and one of these is the sugar.
Which jam do you think is which? What a color difference! Both batches are from the same bucket of berries, the only difference is that one of these jars was made with honey and the other sugar.
Now, look at all the seeds in this jam as well! Now you can see how important it is to the quality of the jam that you sieve out the seeds, you would have a jam that is entirely seeds and no jelly if you didn’t.
Make sure not to double the recipe but you want to know my trick? I get out two pots at the same time and cook two batches side by side on the stove. I then have all the jars ready to go – I do 500 ml jars – and can then process all the jars at once since they are larger. Really, a 500ml jar does not last that long in our family!
As these two stinkers can attest. The honey jam started rapidly disappearing as soon as it was made!
Happy Canning Everyone!
BEFORE YOU CAN ANYTHING, read up on canning safety. My canning recipes are for me and my family alone and YOU ALONE are responsible for you own canning process, food, cleaning and safety.
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Homemade Raspberry Jam Using Honey
- Prep Time
- 1 hour
- Cook Time
- 20 minutes
- Total Time
- 1 hour 20 minutes
- Karlynn Johnston
- 2 cups of crushed raspberries
- 2 cups of crushed raspberries with seeds removed
- 1 cup of unsweetened apple juice
- 49 grams pkg Bernadin No-Sugar Needed Fruit Pectin
- 1 to 3 cups of granulated sugar OR up to one cup honey base this on taste test
- this will yield 4-6 250ml jars of jam, depending on how much sweetener you add.
- Do NOT double this recipe!
- Place your clean mason jars (keep the lids aside) on your canner rack in your canning pot. Cover the jars with water, and heat to a boil. Heat the lids in hot (not boiling!) water to sterilize. Keep both the jars and lids hot until ready to use.
- Crush the raspberries one layer at a time. To remove the seeds, press the raspberries through a sieve and proceeded to measure two cups after the seeds are removed. Place the 4 cups of raspberries in a large pot and whisk in the No Sugar Needed Fruit Pectin until dissolved.
- Bring the mixture to a boil, stirring constantly. Stir in your sweetener of choice and bring to a boil again.
- Bring to a boil again for three minutes, stirring every now and then to make sure it's not burning. When done, skim off any foam that may be on the top.
- Remove your jars from the heat source and ready them to be filled.
- Quickly ladle the jam into the hot jars, filling to within ¼ inch (0.5 cm) of the top of jar which is called the headspace.
- Remove any air bubbles using a non-metallic utensil and then refill to ensure the proper headspace if needed.
- Wipe the jar rims removing any jam residue; this is very important or the jars will not seal!
- Screw the jar band down tightly until you start to feel resistance, then screw the jar shut using your fingertip strength. Basically this means do not tighten them using your entire strength!
- Place each jar in the canner rack and make sure they are covered with water at least once centimetre deep.
- ***Water-bath canning processing guidelines***
- Usually recipes are written for water bath canning at altitudes less than 1000 feet. If you reside at an altitude higher than 1,000 feet above sea level, follow these guidelines:
- For processing times of less than 20 minutes: Add 1 additional minute for each additional 1000 feet of altitude.
- For processing times of more than 20 minutes: Add 2 additional minutes for each 1000 feet of altitude.***
- Remove the jars from the canner without tilting.
- Cool upright, undisturbed for 24 hours; and do not retighten the screw bands, no matter how much you want to!
- When they are cooled, check the jar seals; the lids will be popped inwards. If you push on the top, it will not click or make a noise because the pressure has sucked the lid in.
- Label your gorgeous goods and store jars in a cool dark place!
- You are ready for a taste of summer during the winter months!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Michael Yoder says
i have viticulosos and therefore seeds of most kinds are a no no, including raspberries. Unfortunately we have raspberry plants growing in our backyard gardening area, on purpose before the diagnosis, and I love raspberry jam. So what to do? Your process for removing some of the seeds looks time consuming and perhaps hard on the wrist if someone is up in years, I’m 65. Two years ago I purchased a Norpro Sauce Master food strainer, and boy am I glad I did, it has made removing small seeds from fruit like raspberries and huckleberries soooo much easier. I use the strainer that comes with the device and run the fruit and resulting pulp through it several time to get all the nectar and juices out I can. It is amazing how good 99.9% seedless jam tastes, and no flare ups.
Made this recipe twice – once without apple juice (forgot to add it as it was not listed with instructions) and once with ( I added to berries and pectin). Have not tried the one with apple juice yet. Which method do you use for best results?
In the middle of making this, I’m not finding where to add the apple juice. It’s in the ingredient list, but not mentioned in the instructions. Am I missing something?
Linda Kelen says
The honey as sweetener was great! Thanks.
When do you add the Apple juice? I just finished and realized I never used it. Is it the same time as the honey?
Raspberries have a natural pectin so I only use raspberries and a little sugar. Less than an hour it is ready to bottle and sets up perfect.
So, how long do you have the jars in the canner if I am at 500 feet?
Can this be made on a bread machine with the jam/jelly setting?
Thanks for sharing your experiences with us all! Over the years (okay, since the 1970s), I have reduced the sugar in my jams and now only use about half of what the original recipe called for. I have NEVER used pectin but have added a fresh squeeze of lemon juice to help it set. I wonder if that would work with honey. Our favorite jam is rhubarb or rhubarb and ginger.
Great post! Any thoughts on how freezing raspberries fresh from the garden, then thawing and continuing the process to jam, might affect the flavor/consistency?
The instructions dont mention when to add the Apple Juice. But Apple Juice is listed as an ingredient
So which jar is made of honey? The darker one?
I would like to know why you add apple juice to raspberry jam? Is it just as added sweetener? I’ve never heard of adding apple juice to it, and I’d think it would contaminate the raspberry flavor (for lack of a better word) 🙂 I have a large patch of raspberries out back, so I do a lot of raspberry jam – of course I don’t add apple juice, because I want to use up my raspberries haha! But I could see using it if you were trying to use less berries if they were expensive.
Can you use strawberries instead of raspberries?
rachaelblumenfeld I can’t see why not!
Question: at what point do you add the cup of unsweetened apple juice?
Also, I couldn’t find No Sugar Needed Pectin. Do you think a mix of honey and sugar would work with the Original Pectin?
CynthiaStrawson Pomona and SureJell both make no sugar needed pectin, as well as Ball (although it is for small batches). I found it at Hannaford, but most grocery stores should have – if not try Amazon. I’m still trying to master the Pomona, as it uses a different agent to gel. I keep getting fruit float with it. 🙂
Love the idea of using honey instead of sugar. By storing it in a cool dark place…are you meaning refrigerate it or can it be stored in the pantry?
Michael Biggs says
I have made about 10 small batches of Raspberry Jam in the last few months. This recipe is much more work than it needs to me. It seems like it is how to make store brand jam. I have had great results with good berries, water, sugar, lemon juice, and a little corn starch. It cannot be said enough this needs to be tasted as it is cooking. No two berries are the same.
Can I make this with a certo pectin? I live on a tiny Island over here in BC and have no access to any bernardin pectins. We have certo crystals, certo light crystals and liquid certo. Any ideas?
meganOriah Oh, you can use it with a normal pectin BUT would have to follow the sugar instructions, You have to have a no sugar pectin to use honey or it won’t set properly…
meganOriah certo liquid requires a lot more sugar – my mom used that, so I did for a while, but I tried the SureJell in the pink package last year that you can use low to no sugar with and it worked great. You can use honey instead of sugar with the SureJell as well. And honestly, unless you wear dentures and are afraid of the seeds getting stuck under them, don’t bother sieving seeds….it’s a waste of time – just make sure the berries you choose are very JUICY – if they aren’t, you’re getting more seed than berry – it’s all in the pickin’! 😀
Heidi at Food Doodles says
Yum! I have a ton of frozen berries to try this with when the weather cools down a little, I can’t even think of making jam right now(too much other canning too!). Saving this to try with honey 🙂
would this recipe work with other berries?
Yummy! I make a freezer raspberry jam and could eat the entire think from the jar. Where on EARTH did you get all of the raspberries. My bushes usually provide a bucket a day – this entire season – I got one bucket. I have my grandmother’s chinois… but hers ensures there are no seeds in the jam…. love seeds, though! and RASPBERRIES. YUMMY – those lucky kiddies have super mama in the kitchen.
Rambling Tart says
I am THRILLED to learn how to make jam with honey. 🙂 THANK YOU!!!! I love jam, but all that sugar just kills me. 🙂 I’m going to try this for sure…and maybe a batch with maple syrup as well. Mmm. 🙂
@Rambling Tart You are very welcome! We will eat more jam in this house now that know it still tastes delicious with honey and the no-sugar pectin!
The Kitchen Magpie says
Just remember to use the sweetest berries for the honey version! And sweeten to taste.
The Kitchen Magpie says
One for me…one for the pail…. 😉
Cynthia Strawson says
I will have to pick 10 cups so I can satisfy my fresh berry needs in the process. I look forward to trying the “less sweet” version of this jam. Thanks for sharing.