Raspberry jam recipes

    Make the most of local and seasonal raspberries and enjoy making your own ruby red raspberry jam with these easy jam recipes. Also check out our entire jam recipe collection for more ideas.

    14 recipes



    Dish type

    15 reviews

    Easiest jam recipe ever. Try it with strawberries, raspberries, blueberries, gooseberries or blackberries and see for yourself.

    Recipe by: suziefish

    4 reviews

    Why not preserve the best of British fruit this summer with a delicious jam?

    Recipe by: EH

    4 reviews

    This rhubarb and raspberry jam is great on toast or scones. The raspberries can be swapped for any other berry.

    Recipe by: jjojo27

    3 reviews

    This simple jam can be made entirely in the microwave and is a great way to preserve fresh summer berries when they are cheap and in plentiful supply.

    Recipe by: Maggie Pannell

    2 reviews

    Inspired by a microwave lemon curd recipe on this site, I have made this quick and easy raspberry curd recipe. It's very yummy!

    Recipe by: CalistaTardivel

    1 review

    This is a simple recipe for raspberry jam that will win you plaudits from family and friends. I do not use pectin or jam/preserving sugar in this recipe because I prefer the taste of the finished jam without these additives; I use brown castor sugar but you can use white sugar as well.

    Recipe by: DorsetJammer

    No reviews

    This is a foolproof raspberry jam recipe for all of those new to jam making!

    Recipe by: cookingismylife

    14 reviews

    This jam has no refined sugars and it uses chia seeds as the gelling agent! I've made it using frozen fruit so you can prepare it any time of the year. Enjoy right away or keep in an airtight container for up to two weeks.

    Recipe by: TheGlutenFreeGeek

    No reviews

    Fresh raspberries, sugar and lemon: here you have my secret simple recipe for raspberry jam! No pectin needed, but be sure to use jam sugar.

    Recipe by: Aeroz

    No reviews

    Absolutely delicious on their own but heavenly in some custard.

    Recipe by: Kyukaji

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