This homemade raspberry preserve comes together with just three ingredients and about 18 minutes on the stove — no pectin, no canning equipment, no fuss. As it simmers, your kitchen fills with the smell of tart berries and caramelizing sugar, and what’s left is a preserve with a fraction of the sugar you’ll find in the jarred stuff at the store. It’s perfect swirled into oatmeal or yogurt, spread on toast or scones, or spooned over English muffins. Fair warning: in this house it disappears in a couple of weeks, not the full 4–6 it’ll keep.
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
Place the raspberries
Add sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together.
Turn the stove top heat high and cook for 10 minutes. Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium-low and let simmer for an additional 8-10 minutes. Continue to stir frequently. Let the raspberries simmer until the juice evaporates. Turn off the heat & remove the pan from heat source.. The mixture will thicken after as the preserve reaches room temperature.
Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. It’s good for up to 4-6 weeks.
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
Homemade Raspberry Preserves
Ingredients
- 18 oz Raspberries fresh or frozen
- 1 cup granulated sugar
- 2 tbsp lemon juice
Instructions
- Combine raspberries, sugar, and lemon juice in a medium pot. Mix thoroughly.
- Heat on high for 10 minutes, stirring frequently to prevent burning. Reduce heat to medium-low and simmer 8–10 minutes more, stirring constantly until juice evaporates.
- Remove from heat. The mixture thickens as it cools to room temperature.
- Once cooled sufficiently, transfer to a jar or container and refrigerate for up to 4–6 weeks.
Video
Notes
Recipe FAQs
Can I use frozen raspberries? Yes — the recipe already calls for fresh or frozen. No need to thaw first; they’ll break down as the mixture heats.
Is this a jam, a jelly, or a preserve — what’s the difference? Jelly is made from strained juice only (no fruit pieces), jam uses crushed fruit, and preserves keep larger pieces or whole berries intact. This recipe is closer to a jam-style preserve since the raspberries break down but still leave some texture.
Do I need pectin to get it to set? No — simmering the berries down with sugar and lemon juice naturally thickens the mixture as it cools. It’ll be a looser, spoonable set rather than a stiff, sliceable jelly, which is normal for a no-pectin preserve.
Can I can this for longer shelf life instead of refrigerating? This recipe as written is meant for the refrigerator, not shelf-stable canning — the sugar level and processing time aren’t calibrated for a proper water-bath seal. If you want a shelf-stable jar, follow a tested canning-safe raspberry preserve recipe and processing time instead.
Can I freeze it? Yes — it freezes well in a freezer-safe container for a few months. Leave a little headspace in the jar since it’ll expand slightly as it freezes.
Breakfasts
Condiments
