Simple Raspberry Jam Recipe

When you pick raspberries the way my clan does, the abundance of fruit leads to an array of aspirational raspberry-laden recipes. In the end, though, it’s the simple raspberry jam recipe that takes over the lion’s share of fruit…the very best way to prolong our raspberry season joy. I love how these preserves do just that: preserve the flavor of summer and transport me back to the big raspberry patch where all of the children and brothers and sisters and Mom go picking. One spoonful and in my mind, in my mouth and above all, in my soul, we’re all together again in our happy place up north in Michigan.

Top of Simple Rasbperry Jam in a Ball jar on a blue and white plate with spoon, Maureen Abood

Raspberry bushes with fruit and flowers, Maureen Abood

Lots of hands holding baskets of freshly picked raspberries, Maureen Abood

Maureen holding a wooden basket filled with raspberries, Maureen

A pot on the stove filled with raspberries and sugar, Maureen Abood

Simple Raspberry Jam in Ball jars on a tile kitchen shelf, Maureen Abood

Top of Simple Rasbperry Jam in a Ball jar on a blue and white plate with spoon, Maureen Abood

Simple Raspberry Jam

Maureen Abood
Homemade simple raspberry jam puts purchased jam to shame! Here we can control the sweet-tart balance, which for me means plenty of tartness. More tartness lets the fresh berry flavor shine, boosted with a whisper of rose water. This recipe is based on the raspberry jam recipe in Mes Confitures: The Jams and Jellies of Christine Ferber. It may seem like a lot of sugar, but the balance is excellent in the end result. Christine says washing the berries rinses away the aromatic flavor. I don’t wash mine either, also because raspberries are so delicate. Just sort them carefully.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 2 1/4 pounds raspberries
  • 3 3/4 cups granulated sugar
  • Juice 1 small lemon
  • 1/2 teaspoon rose water


  • Combine the raspberries, sugar and lemon juice in a medium heavy-bottomed pot, stirring well to break up the berries and create juice.
  • Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.
  • Add the rose water and taste, adding more if you like. The rose water is meant to enhance the raspberry flavor rather than have a strong presence itself.
  • Ladle the preserves into sterilized jars and top with the lids. Keep these preserves in the refrigerator for a couple of months, or process and seal in a hot water bath for shelf life.








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  1. Marcia O'Dea on July 13, 2018 at 2:04 PM


  2. Annie Slocum on July 18, 2022 at 8:19 PM

    Is it okay to strain the seeds out before pouring into jars?

    • Maureen Abood on July 19, 2022 at 2:44 PM

      Yes, check out my Raspberry Jelly recipe here!

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I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!

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