Here’s a quick and easy raspberry jam that you don’t need to stand over. It’s a no-hassle recipe that can be stored for months in your freezer. Every time you crave it, you can just just pull it out, defrost, and enjoy.
Raspberries hold a special place in my heart. They’re slightly sweet but have a great tangy flavor. They’re low in calories, high in fiber, and jam-packed with antioxidants. Pun intended.
Whenever I get my hands on a big batch of raspberries, I turn them into raspberry jam. Yes, we’re a jam family. We take it seriously. You’ll always find a jar or two on our table. Always.
This particular recipe is one of my favorites because it literally feels like I didn’t do any work to make it. It kind of just appears! It is definitely a hands-off recipe.
No stove required. No pans to be washed. No sticky residue that you have to wash.
Are you amazed yet? This is my go-to recipe when I want raspberry jam without putting in the work.
All you have to do is mash your raspberries with sugar. Then, let them stand for an hour.
If you’re waiting for more instructions, don’t. Because that’s literally all you have to do. Oh, you’re welcome.
How much sugar do you need?
There’s a reason I didn’t list the quantity of sugar. It all depends on how many raspberries you have. For every cup of raspberries, you’ll want to use ½ cup of sugar. Of course, you can change that if you want a more sweet, or less sweet jam.
You’re only 2 ingredients away from this delicious raspberry jam. Storing it in your freezer can last you for months!
What do I need to make this recipe?
-
- Fresh raspberries
-
- Sugar
The reason I didn’t put the amount of raspberries and sugar in the ingredients is because it all depends how much you have. For each cup of fresh raspberries you add 1/2 cup of sugar. So it all depends on how much raspberries you picked.
How to make your own Raspberry Jam:
- Wash your fresh raspberries. (Throw the bad ones away that you might have picked.)
- Into a large bowl, add 1 cup of washed raspberries and 1/2 cup of sugar. Or you could first count how many cups of raspberries you have and then add in the sugar. 1 cup of raspberries to 1/2 cup of sugar
- With a masher squish the raspberries, mixing them with the sugar. (I like to have some whole raspberries, so I smash a little and then just mix with a spoon.)
- Let stand for 1 hour.
- After an hour, pour into plastic containers, and put in the freezer. Then just defrost when you are ready to eat it.
Enjoy these other jam recipes:
Equipment I Used
Quick Raspberry Jam
Equipment
- air-tight plastic containers
- bowl
- potato masher
Ingredients
- Fresh raspberries washed
- Sugar
Instructions
- Wash your fresh raspberries. (Throw the bad ones away that you might have picked.)
- Into a large bowl, add 1 cup of washed raspberries and 1/2 cup of sugar. Or you could first count how many cups of raspberries you have and then add in the sugar. The ratio I use is 1 cup of raspberries to 1/2 cup of sugar.
- With a masher squish the raspberries, mixing them with the sugar. (I like to have some whole raspberries, so I smash a little and then just mix with a spoon.)
- Let stand for 1 hour.
- After an hour, pour into plastic containers, and put in the freezer. Then just defrost when you are ready to eat it.
Notes
Nutrition
