Raspberry jam
A sweet preserve made by cooking raspberries with sugar until thick and spreadable, used in cookies, cakes and pastries.
- Fillings, creams, frostings and sauces
Raspberries have only a moderate amount of natural pectin, so many recipes add pectin or lemon juice; without added pectin, the jam is cooked to about 220°F (104°C) at sea level to set. Seedless versions are strained after cooking.
It fills linzer cookies, thumbprints, Victoria sponge, jelly doughnuts and Bakewell tarts.
Bake it at VanillaGoods
- RecipeRaspberry jam filling
- RecipeRaspberry shiny icing
- RecipeRaspberry swirl fudge
- Dessert BuilderLemon raspberry layer cake
Tools for this
Ball Wide Mouth Pint Mason JarsAirtight glass with room for whole beans to steep or rest.See it on Amazon
ThermoWorks Thermapen ONEReads in about a second, so you can hit sugar and chocolate temperatures exactly.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Raspberry jam (Q11962286), Wikidata