Raspberry Jam

I used frozen raspberries to make my raspberry jam. I can buy them relatively cheaply as they come in broken up pieces. This is a simple recipe which used honey for adding sweetness, and pectin as the setting agent.

Raspberry Jam
Raspberry Jam
Head straight on to the Recipe For ♥ Raspberry Jam ♥
To sieve or not to sieve?

When making raspberry jam I really don’t mind the texture that comes from the fruit. However, many people don’t like this. And some recipes call for smooth raspberry jam such as the bakewell mug cake I recently shared.

Did you know a raspberry is a rose?

Raspberries plants are part of the rose family, and are perennial, meaning they fruit for more than two years. They are easy to grow at home and are cultivated across Northern Europe and Northern America. If you want to plant these at home, do so in the winter. But keep in mind that they are invasive and will take over your garden if not tamed. Raspberries are a great source of fibre and Vitamin C, and even the leaves can be used. When you pluck a raspberry of the woody stem, it comes off without the torus, leaving a hollow centre. So, the stalk holding it to the stem, stay on the stem.

Using raspberries

Nothing can be better than picking fresh raspberries in the morning to add to your breakfast cereal or porridge of choice. We did this nearly every day we were in The Netherlands last year, and it has prompted me to rethink my garden. The fruit can also be preserved by making jam, baked into cakes, puréed to use in ice cream, and crushed to make liqueurs, such as Chambord. If you cannot find fresh raspberries where you live, look for individually quick frozen (IQF) fruit. I have used these in my smoothies, but personally I don’t like the ‘nibs’ you can feel on your tongue. In some places you will find raspberry juice, and dried raspberries. And I have even seen freeze dried raspberries which are great to use for baking.

Take a look at this inspiring recipe for ♥ Raspberry Jam ♥ from Lavender and Lime #LavenderAndLime Click To Tweet

Raspberry Jam


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5 from 1 vote

Raspberry Jam

if you don't like the seeds then sieve the jam while still warm
Recipe Category: Jam
Makes enough for: 270 g
All Rights Reserved: An original recipe from Lavender and Lime


  • 335 g frozen raspberries
  • 80 g honey
  • 1 lime, finely grated zest and juice
  • 5 mls vanilla extract
  • 10 g pectin


  • Put the berries, honey, lime juice and zest and vanilla into a medium sized saucepan
  • Place on a high temperature and as soon as the berries have defrosted mash them lightly with a potato masher
  • Bring to the boil, stir in the pectin and reduce the temperature
  • Leave to simmer for 60 minutes, stirring occasionally
  • Set aside to cool slightly before placing into a sterilized glass jar
  • Allow to cool completely before placing the lid on and refrigerating


See this post on how I sterilize my glass jars. 
See the links below for blog posts I published on April 16:

Lavender and Lime Signature

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12 thoughts on “Raspberry Jam

  1. I am amazed at how easy the recipe is and that it is made from frozen berries. What a great idea. I find raspberries get moldy very quickly when I buy them fresh. Looks delicious Tanday.

  2. I had no idea raspberry was in the rose family! Fascinating. But I do know everyone loves raspberry jam. And pie! I grow my own but there’s never extra sadly. They get gobbled down immediately.

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