This post may contain affiliate links. For more information, see our privacy policy.
These Old Fashioned Raspberry Preserves are so easy and full of fresh raspberry flavor. You'll think of them as delicious little jars of sunshine on cold winter mornings!
Earlier this week, I saw raspberries on sale at one of my local stores for $1.25 a carton. I was thrilled and knew exactly what I'd do with them. But guess what? I didn't do exactly what I thought I'd do. Instead I made Old Fashioned Raspberry Preserves!
I was certain I was going to make raspberry freezer jam. I've made it every year for as long as I can remember, along with lots of of other types of freezer jam. I'm a big fan of freezer jam because I love how fresh the jam tastes AND I love the bright color that's retained, because the jam is not cooked.
Since I have a second freezer in my garage, it's easy to store this jam out there versus stacking up the jars in my crowded little pantry. I also love that the freezer eliminates the need to process the jam in a hot water bath; and that's a huge winner in my book.
The reviews were too good to pass up
I was actually all set to make my usual jam when I happened to run across a recipe in Epicurious for Old Fashioned Raspberry Jam. Old-Fashioned? I quickly skimmed through the recipe. It sounded easy, really easy. And quick too, as the jam is only cooked for 5-10 minutes. When I read all the fantastic reviews, I decided that maybe you can teach an old dog new tricks! So away we went!
I pulled out a big pot, my berries and the sugar jar and got busy. That's actually all the recipe calls for. Berries and sugar. I did add a splash of fresh lemon juice at the end, as I love the way it enhances the fruit and tones down the sweetness a bit.
The reviewers over at Epicurious weren't kidding. The jam is fantastic and takes way less that 30 minutes to make.
The Epicurious recipe calls for warming the sugar in the oven before adding it to the hot raspberries. Their rational is that warm sugar will dissolve better. Honestly, I don't think that step is necessary. I did warm the sugar with my first batch of jam and skipped it the second time around. I didn't notice a difference- and I'm all for eliminating extra steps that aren't needed.
Pull out a jar of summer sunshine when those cold winds blow!
There's something absolutely lovely about jewel-hued jars of jam all shiny and stacked up on the kitchen counter. Makes me feel like the industrious little ant who is well prepared for the cold months to come. In my book, there's nothing like pulling out a delicious jar of jam for breakfast on a blustery winter day. It's like pulling out a jar of summer sunshine.
Even though this is not freezer jam, I still store it in the freezer. You can also go the traditional way and process the finished jam in a hot water bath. The jam can then be stored at room temperature.
Got a few minutes to spare? Pick up some raspberries next time you're at the market.
You'll also need an instant read or candy thermometer and some small jars. You can buy jam/jelly jars at most grocery stores and big box stores. Homegoods or TJMaxx are also great places to find cute little decorative jars like you see in the pictures. I snatch them up when I see them, as I love giving jars of delicious jam as little gifts to friends, neighbors, hostesses, etc.
I think you'll be shocked at how easy these Old Fashioned Raspberry Preserves are to make. If you've never made jam before, this would be a great place to start. If you're a long time jam maker, give this easy, delicious recipe a try. Either way, I have a feeling it will find a place in your "favorite recipe" collection!
Café Tips for making these Old Fashioned Raspberry Preserves
- Fresh or frozen raspberries can be used for this recipe. I've tried it with both and I can't really tell the difference.
- I store all my jam in the freezer. It eliminates having to use a hot water bath and worry about sealing the jars properly. It keeps the jam super fresh for 6-9 months.
- Some people worry about putting glass jars in the freezer. I've been doing it for 40 years and have never had one break. Just make sure you leave a little room for expansion at the top of the jar. A half inch is just fine.
- This jam makes a wonderful gift. Who wouldn't love to get a beautiful jar of delicious homemade jam?
What I used to make these Old Fashioned Raspberry Preserves
Scroll Down for the Recipe - or Save It to Your Inbox
We’ll email you the recipe so it’s easy to save, print, or share.
Old Fashioned Raspberry Preserves
Ingredients
- 4 cups smashed, fresh raspberries , use a potato masher to smash the raspberries
- 4 cups sugar
- ÂĽ cup fresh lemon juice
Instructions
- Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, stirring continuously. Boil hard for 1 minute, continuing to stir.
- Add sugar, return to a boil, and boil until mixture reaches 220ËšF on a candy or instant thermometer.
- Add lemon juice and stir very well. Ladle into clean jars for storage in the freezer or into sterilized jars if processing with a water bath. Here is Epicurious’s method for water bath processing. If water-bath processed, this jam can be store at room temperature.
Notes
Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I tried the recipe and it is runny I was going to use for gifts which was a great idea but wondering what I can do now. I did freeze most of it any help would be great. Thanks Teresa
Hi Teresa, you can just dump it all back in the pot and simmer it longer to thicken it up.
Amazing, this is my jam recipe! Love it
Awesome! Thanks, Ann!
Thank you for the recipe! I added a TBL of unsalted butter, a pinch of cinnamon and some lemon zest along with the lemon juice. The preserves taste great. I'll definitely be making this again as soon as we finish scarfing down this batch.
Thanks for letting us know, Don!
step 2 also needs instructions to stir (constantly or occasionally?) Mine burned a little on the bottom of the pan.
can't rate accurately. haven't tasted it yet! still way hot!
Please send Raspberry Jam labels (preserves)
Hi Denise, we do not have labels for this particular recipe but we do have some for the other raspberry jam that we can send you.
Raspberry jam is my all time favorite and I can frequently buy raspberries at Costco for a reasonable price. I also ordered a box of 30 half pint jars from Amazon ; can't remember the exact price, but seems it was around $1 per jar.
Can't wait to make it again. May I please have the labels?
That's great, DoLee! I don't have a label for this specific recipe, but there is one for the Raspberry Freezer Jam. We can send that one to you.
Hi Chris,
I just bought 48 boxes of raspberries and am looking forward to trying this recipe. if its anything like your other preserve recipes it will be great. Just one question, do you have any labels for raspberry preserve that you can share with me?
thanks
sonia
Hi Sonia, I don't have labels for this jam but I do for this one:
https://thecafesucrefarine.com/overnight-raspberry-freezer-jam/
I actually prefer the Easy Freezer jam but both are delicious.
Hi- Is this recipe jam or preserves? This was my first time making it and it says preserves in the title, but after reading the comments I can't really tell.
Hi Jackie, I think you can call it either one, they're fairly similar but if you want to get into semantics, here's an article that specifies the differences: https://www.diffen.com/difference/Jam_vs_Preserves
Hello, How many 8 once jars are needed for this recipe? And also I plan on keeping one jar out for use, how long will it last I the refrigerator? Thank you.
Hi Michael, The recipe makes 4 cups of jam. That would be 4 8-ounce jars. The jam is fine in the refrigerator for 2-3 weeks and in the freezer for up to a year.
Is it possible to cut this recipe in half? I don’t need a ton of raspberry preserves. I use them very rarely for thumbprint cookies and cakes.
Yes, you can do that, Emma.
This recipe works well apart from the fact that it is far too sweet for me. How can it be made tarter without it becoming too runny?
Hi Bee, you could try this recipe with less sugar. I haven't tested it with a reduced amount of sugar so I can't say for sure how it will turn out.
Can this recipe be doubled? I've read on others that Jam does not do well in larger batches, thoughts?
Hi Al, for best success, it’s best to make two batches at a time in separate bowls.
Excellent Recipes! Thank You!
I'm so glad you're enjoying them, Jennifer!
This does not call for Pectin, is that correct? I have never made jam without Pectin!
Hi Sandy, that is correct. This is an old-fashioned jam made without pectin. The jam is cooked to the desired thickness.
I made this last nigh and the taste is fantastic, but the consistency came out really tough and sticky- it’s very difficult to spread. Did I do something wrong in the process?
It might have cooked a little more than it needed to. You could throw it all in a pot again, add some water to thin and then bring it to a boil and remove from the heat. Don't put it in jars until it cools a little. Then you can check the consistency and see if it's to your liking.
I made the Jam about an hour ago, I followed every step of the recipe. Will the jam thicken up over night? You also mentioned to cook to desired thickness and my Jam wasn’t getting any thicker, it was just bubbling up. This is my first time making Jam and I’m not sure what to do. Do you suggest taking it out of the jar and cook it some more?
Hi Justin, every stove is different and raspberries have differing levels of moisture so the cooking time will vary. If you're jam didn't thicken, you will need to cook it longer. If you continue to cook it, it will thicken. Yes, you can take it out of the jars and cook it longer.
This is such a lovely recipe !! We grow lots of raspberries where we love and it's a quick way to use them ! Curious about the freezing method, how long should I wait to seal the jars and put them in the freezer ? Should they be properly cooled before freezing ?
Hi Charolette, you can seal the jars right away, then just wait until they're cool before freezing.
Can I use less sugar?
Hi Morgan, I haven't tested this recipe with less sugar so I can't guarantee the results.
I don’t have a candy thermometer, do you know how long to cook the raspberries and at what heat? In order to get to 220°?
Hi Emily, this recipe does require a thermometer. If you don't have one, you might want to use this recipe instead: https://thecafesucrefarine.com/overnight-raspberry-freezer-jam/
You can't use the words "preserves" and "jam" interchangeably. They are not the same thing!
You are correct, Xiaoding! In preserves, the fruit is chunkier while jam has crushed fruit, however the two are often interchanged in many parts of the US. Thanks for taking the time to leave a comment.
How much fresh raspberries should be purchased to equal 4 cups mashed raspberries? 24 oz or more?
You would need 30-36 ounces for 4 cups of crushed berries.
Your raspberry preserves recipe...I can taste it! However, I'm a diabetic and wonder if you can recommend a sugar substitute. Stevia? Not sure. Many thanks.
Hi Victoria,
I would follow the directions on the box of No-Sugar pectin. I think the proportions will be different for a sugar substitute jam. I haven't tried it with any of the artificial sweeteners so I don't want to say.
This looks like a yummy recipe.
Could I use lemon juice from the bottle?
You could, in a pinch. I always prefer fresh citrus but sometimes it just isn't available.
Sooo just a quick question. I grow my own raspberries and blackberries.. My freezer is packed full and its time to make "jam". I made freezer jam last year and ate many many jars of it but my son said when he opened a jar it was bad... (he drove 17 hrs in a car back home and I'll just bet they never got in the fridge in time"), however, I don't wash either of my berries. Is that bad? Will that cause bad jam? The only thing they could have on them is dust or air borne stuff...(unless bugs potty on them) How important is it to wash raspberries or blackberries before making jam? Thanks for answering my question.
Hi Susie,
With freezer jam, it's a good idea to wash the fruit. It's not as important in a recipe that's cooked and any bacteria will be destroyed with the heat. That being said, if freezer jam sits out for a long time (like 17 hours :)) it could definitely go bad. It's a good idea, when sharing freezer jam, to tell people that it shouldn't sit out at room temperature for more than an hour or so. A lot of people are used to regular cooked jam and might let a jar of freezer jam sit out indefinitely which is not good. I love freezer jam for the nice fresh taste and ease in preparation but it does have it's limitations. Hope that helps!
It is extremely important to wash the berries before making jam with them birds tend to pick out the berries and they urinate and defecate wherever food is and you’ll end up with bird poop and pee on your berries and in your jam which is why they must be washed first. And now with this bird flu we don’t want to be the first ones to have animals human transmission.
Hi Chris,
Which of these two raspberry jam recipes do you prefer, the one with pectin or the old fashioned recipe?
Hi Mitzi, they're so different. I like them both but if I had to choose, I think I'd go with this one because of the fresh flavor and beautiful color.
How long will the jam last in the jars with the water bath method?
Hi Brianna, I'm not sure what the shelf life is when the water bath method is used. I always freeze mine. You could check over at Epicurious as that where I adapted the recipe from and they give the option of the water bath method.
I usually purchase these for Christmas gifts. Do you sell your preserves? Or can you tell me where i can purchase them?
If you can sell me 4 jars, I would be happy to pay for the purchase and the shipping. Please advise.
Or make a donation to your favorite charity.
Mary Morgan
650 776 3251
Hi Mary, I'm sorry, I don't sell products. I just develop recipes. This recipe is pretty simple, I bet you could make it yourself!
Can honey be used instead of sugar, if so how much honey?
Hi Gerald,
Althgouh I love honey and use it in lots of recipes, I would not substitute it in this jam. Jam is a pretty exact science and substituting and/or changing ingredients can result in inferior results.
Do you measure 4 cups of berries, then smash them, or smash them before measuring?
That’s my question too!
Hi Geetha, you measure the berries after they are crushed (smashed).
How long will the jam last if it goes straight into the fridge ( no water bath )??
Several weeks.
At what point do you ad the Lemon Juice?
Thanks for noticing that Ron, I've amended the recipe to include the lemon juice. 🙂
I love the Cafe and have tried to sign up for your monthly news letter but have never gotten it. Please help.
Thanks so much,
Christy
Never got it to go above 212 at rolling boil after 40 minutes. tastes heavenly, will see if it solidifies. Thanks for sharing.
I'm not sure what's going on here Glenna, it only took me 10 minutes get to the right temp.
I made this today and it is delicious but like you mentioned the jam never reached 220 degrees. I ended up using a spoon and dipping it in about every two minutes until the jam started to 'sheet' coming off the spoon. Which just means the hot jam starts to come off the spoon as a single sheet instead of individual drops. It's old-fashioned but it works. I believe the reason for the temperature difference is that I live above 5000 ft.
That's good to know Marilyn, regarding the altitude.
At $1.25 a carton I wouldn't have been able to resist these tiny jewels either. I would love to use this jam as a filling for a buttery layer cake also.
This looks amazing. Do you have to use the pectin if you do a hot water bath? What is the shelf live in the freezer?
No you don't, if you do a hot water bath Charlene. Shelf life is about 7-9 months in the freezer.
That was a great price on raspberries! I need to make some jam while the fresh fruit is so good. Raspberry is my favorite, then cherry, then strawberry....:)
While I do love a good freezer jam, I am glad you decided to try something new, because this jam looks absolutely delicious! The color is gorgeous and I can already see myself putting this on ALL the things!! Cheers and thank you for sharing the YUM!
Wow Chris....what a beautiful vibrant color! I love refrigerator/freezer jam. I've never tried canning. I guess I just like it quick and fresh. And this is certainly a perfect recipe for that! : )
This recipe sounds wonderful! We have raspberries ripening in the garden right now, can't wait to try this recipe. When you intend to freeze the jam do you leave space for expansion? I've never frozen jam.
Yes, definitely leave about a half inch for expansion.
Yes, definitely leave 1/4-1/2 inch space for expansion. Enjoy!
You are right! This is fabulous jam. I make it very similar and always add a touch of rosewater. I don't consider myself a jam maker, but this is so easy. I try never to run out!
Oh the jam looks wonderful Chris, love the color.
That color is just stunning! I must make this to go with a fresh baked loaf of bread.... heaven!
I got some raspberry for a good buy so i make jam, i put my raspberry thru a food mill to get rid of the seeds.
Oh Wow - jam in less than 30 minutes - now this is jam even I could make! Chris, your jeweled jars look GORGEOUS - thanks so much for sharing this recipe!
HI Chris,
Have you tried this with any other berries? I still have some strawberries coming in my yard and would like to try it with them, what do you think?
I've tried it with blackberries but not strawberries. I think you might have to cook it longer but I haven't tested that theory.
Gorgeous, and I'm so glad you didn't strain out the seeds, I love them!
Thanks Sue! A funny story: I have one little place in my teeth that only catches raspberry seeds - nothing else, just raspberries! But I guarantee you that it doesn't stop me from enjoying them every chance I get! Scott keeps me stocked in dental floss LOL!
I love quick jams like this! And I'd store it in the freezer too. Raspberries have been a deal lately in our market, too, and I've been loading up on them. I need a new recipe for them -- thanks so much!
You're so welcome John. enjoy!
I can't wait for raspberry season here! I'm just going to park myself at the farm and eat them as they bring them in from the fields. These beautiful little jams look so perfectly delicious, Chris!
I totally understand the way you feel about raspberries Robyn! Me too!
The link for the jars aren't the ones you have. I like how they have those fun colored lids. Where did you purchase those?
Thanks for your comment Vicki. The link wasn't meant to be for the pictured jars, just some really cool jars that I like to use. The ones in the pictures came from HomeGoods.
This looks beautiful Chris. I love jam and we tend to eat it as a snack or with dinner if in the mood for something sweet. I love those jars with the colored lids. I'll definitely be buying some of those. Thanks for sharing.
Thanks Vicki! Happy canning!
So not only is this jam amazing but I'm totally coveting those jars too, SO cute!
Thanks Sara! The jars pictured actually came from HomeGoods. I love to try lots of different shapes and colors. Amazon is also a great resource.
Awesome! Sometimes old fashioned recipes are the BEST!
So true Angie, so true!
So easy! And the pictures! They look almost 3-D. They look like jars of jewels.Almost too pretty to eat. But then, so are a lot of your dishes!
Oh, that's so sweet Ginny! Thank you for your encouraging comment. Scott and I shot these at the lake the other day; they always say there's something magical about lake light.
fyi - I am getting a "failed to open page" on the candy thermometer link.
This was very informative Chris. I have been wondering about pectin and why some do not like to use it. I have a difficult time thinking this is better than your freezer jam, so now I really have to give it a try.
Your jars are delightful. 🙂
Thanks Madonna! We'll check it. Seems like everyone likes those jars!
Agree with all the goodness of freezer jam! Sterilizing jars are too much trouble for me, so freezer jam is always a better option for me. Love how simple the recipe is!
It truly is Maggie! That's what attracted me to this preserve recipe - simple!
Sounds like a wonderful jam. Can't wait to try it when raspberries are plentiful here 🙂
You'll love it Jennifer! The raspberry flavor really comes shining through!
Summer in a jar! This is a beautiful jam Chris - and it looks like it could be a favorite of mine too!
Thanks Tricia! It truly is!
How summer, gorgeous, and delicious. I love berry preserves and think this would make a fabulous edible gift.
We're thinking that too Denise - great for neighbors, relatives and friends! How about the mail carrier or the FedEx guy?