This honey raspberry jam is made with just 3 ingredients, cooked on the stovetop and completely fool proof (so easy to make). It's a small batch raspberry jam recipe, perfect for enjoying throughout the week on anything from toast to crepes or chia pudding.
I've been making my own jam for years and this honey raspberry jam is one of our family favorites!
It's made with frozen raspberries (fresh will work too), lightly sweetened with honey and contains a little lemon juice to balance the sweetness. The jam is cooked on the stovetop and simmered until thick. It's really the easiest recipe - you can't go wrong!
Why You'll Love this Raspberry Jam
- Minimal ingredients - all you need are raspberries, honey and lemon juice
- Paleo friendly
- The perfect spread for toast, muffins, scones, thumbprint cookies, rice cakes, chia pudding, crepes or even ice cream
- Easy to make - cooked in a small saucepan on the stovetop
- Small batch - perfect for a family gathering or enjoying throughout the week
- Made without pectin
Ingredients
You only need three ingredients to make this honey raspberry jam:
- raspberries
- honey
- lemon juice
I used frozen raspberries to make this homemade jam, but fresh will work too. You can even play around with different flavors by swapping out some (or all) of the raspberries with other berries like strawberries or blackberries.
Instructions
This frozen raspberry jam is made by combining all of the jam ingredients in a small saucepan, then cooking them on the stovetop until you reach the desired thickness.
- Combine Ingredients: Place all ingredients in a small saucepan.
- Cook on Stovetop: Cook over medium-low heat, stirring every so often. This is what the jam will look like after about 2 minutes.
- Keep Cooking: Continue cooking the jam over medium-low heat, reducing the heat if necessary. The jam should be simmering but not boiling. This is what the jam will look like after about 10 minutes.
- Cool: After 30-40 minutes, the jam will be thick. Cool the jam to room temperature, then transfer it to a glass container.
Tip: Keep an eye on the jam while cooking. You want it to be simmering, but not boiling. Stir the jam frequently with a wooden spoon or spatula.
Storage
Store jam in an airtight glass container and keep in the fridge for up to two weeks.
FAQ
This recipe makes between ½ and ¾ cup...so about ⅝ cup.
You can replace the honey with maple syrup if you prefer.
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Honey Raspberry Jam (3 Ingredients)
- Prep Time: 1 minute
- Cook Time: 30 minutes
- Total Time: 31 minutes
- Yield: About ⅝ cup 1x
Description
This small batch jam is made with raspberries, honey and lemon juice. It's cooked on the stovetop and paleo friendly.
Ingredients
- 10 oz frozen raspberries (or fresh)
- 1 Tbsp raw honey
- ½ Tbsp lemon juice
Instructions
- Place all ingredients in a small saucepan.
- Cook on the stovetop over medium-low heat until jam reaches desired thickness (this will take 30-40 minutes). You want the jam to be simmering, but not boiling, so adjust the heat as needed. Be sure to stir the jam every so often, scraping the sides of the pan with a spatula or wooden spoon.
- Remove jam from heat and cool to room temperature, then transfer to an airtight glass container.
- Store in the fridge, for up to two weeks.
Notes
This recipe will work with a large variety of fruits! You can swap out the raspberries for other fruits such as blackberries or strawberries.
Katie
Our go-to jam recipe! Enjoy 🙂
Karen
Can this jam be frozen also in jars?
Katie
Hi! I've never tried freezing it, but I don't see why you couldn't.
Nancy
I want to make this as part of a basket for Christmas. If I can it , sealing it in boiling water will it keep longer than 2 weeks?
Katie
Hi! I don't have any experience with canning, so I can't say for sure.