Looking for a super simple homemade raspberry jam recipe? Making homemade jam has never been easier.
This Raspberry Jam is made with fresh raspberries, sweet sugar, tart lemon juice.
The key to this easy raspberry jam is when the berries, sugar, and juice get boiling, you’ll speed up the process by thickening it with a cornstarch mixture.
By using the cornstarch mixture, you save hours in cooking, cooling, and canning.
Another quick tip is to cook the cornstarch mixture in the boiling berries for a few minutes until the jam is thick and coats the back of the spatula.
My favorite part about their raspberry jam recipe is that it’s so versatile. You can enjoy this jam in any baked confection like cakes, cupcakes, or cookies. I’ve even put it on toast for a delicious snack!
I know you’ll enjoy this raspberry jam recipe too!
Tips for success:
- Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this jam.
- A single batch of this raspberry jam makes 1-1 ½ cups. It’s enough for three 6-inch round cake layers or two 8-inch round cake layers. Double the raspberry jam recipe to make enough for a three-layer 8-inch cake.
- You can make the raspberry jam filling a day ahead and refrigerate them overnight. Then take them out to come back to room temperature.
What Tools You May Need:
- 1 Medium sauce pot
- Measuring cups and measuring spoons
- 1 small mixing bowl
- Juicer
- Heat resistant rubber spatula
Here’s how to make this super simple raspberry jam filling!
Let’s Get Started!
- In a medium saucepan, mix the raspberries and sugar. Continue mixing with a rubber spatula over low-medium heat until the sugar has dissolved and the berries begin to boil about 5-10 minutes.
- In a small bowl, combine the cornstarch and water. Add cornstarch mixture to the boiling berries and continue to stir with a rubber spatula.
- Continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spatula.
- Turn off the heat and add the lemon juice.
- Pour the raspberry filling into a small bowl to cool. Press plastic wrap directly onto the surface to prevent a skin from forming or store in an airtight container. Set aside to fully cool.
- Serve at room temperature and enjoy with cakes, cupcakes, cookies even dark chocolate brownies would be freaking delicious!
You May Also Enjoy:
- Rich & Delicious Chocolate Raspberry Cake Recipe
- Raspberry Champagne Cake
- How to Decorate Your First Cake (free course)
- Cake Decorating for Beginners (masterclass)
I’m so excited to see all the sweet confections you’ll make with this Raspberry Jam. Please feel free to email me here at xokatierosario@gmail.com with any questions you may have; I’ll be happy to help!
Happy Decorating!
Hey, if you liked this tutorial, you really should check out Cake Decorating for Beginners, my signature masterclass. I coach you on everything I teach on these cake tutorials on a deeper level so that you can uplevel your baking and decorating skills. We 10x it to get the results you want most impressive cakes that your friends and family will love. Like any new skill, it’s essential to learn from the ground up to build a foundation so that you can take on any cake challenge. It is an investment your future self will thank you for. Check it out at XOKatieRosario.com/cake-masterclass. I will see you there!
Watch The How-to Video Below:
Raspberry Jam
Ingredients
Raspberry Jam Filling
- 1 1/2 cups raspberries, fresh or frozen
- 1/2 cup granulated sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 1 Tablespoon lemon juice
Instructions
Raspberry Jam Filling
- In a medium saucepan, mix the raspberries and sugar. Continue mixing with a rubber spatula over low-medium heat until the sugar has dissolved and the berries begin to boil about 5-10 minutes.
- In a small bowl, combine the cornstarch and water. Add cornstarch mixture to the boiling berries and continue to stir with a rubber spatula.
- Continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spatula.
- Turn off the heat and add the lemon juice.
- Pour the raspberry filling into a small bowl to cool. Press plastic wrap directly onto the surface to prevent a skin from forming or store in an airtight container. Set aside to fully cool.
Notes
- Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this jam.
- A single batch of this raspberry jam makes 1-1 ½ cups. It's enough for three 6-inch round cake layers or two 8-inch round cake layers. Double the raspberry jam recipe to make enough for a three-layer 8-inch cake.
- You can make the raspberry jam filling a day ahead and refrigerate them overnight. Then take them out to come back to room temperature.
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